Texas Deviled Eggs

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This recipe comes courtesy of Chefs Penny and Eli Martinez.

The fluffiest and tastiest deviled egg recipe around. This dish is perfect for serving during holidays, potlucks, or buffets. The secret to this recipe lies in the mascarpone, it yields an incredibly creamy and smooth finish to the centers of the eggs. Enjoy!

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Makes 12 servings

Preparation Time: 15 minutes active + 30 minutes chilling in refrigerator

Ingredients:

*12 hardboiled eggs, from your grocery store salad station

*1⁄2 cup mayonnaise *1⁄4 cup mascarpone or sour cream *2 tsp. Dijon mustard *1 tsp. Worcestershire sauce *1⁄2 tsp. sea salt *1⁄4 tsp. ground white pepper *1 tsp. Tabasco Sauce, or to taste 1 tbsp.

*Finely chopped chives *1⁄4 tsp. smoked paprika, for sprinkling as garnish

Preparation:

*Cut each egg lengthwise and scoop out egg yolks into a mixing bowl. *Arrange each egg white on a serving tray with the hollow side facing up. *Using a thick hand whisk, stir vigorously to work the egg yolks to a pulverized consistency. *Add mayonnaise, mascarpone or sour cream, mustard, Worcestershire sauce, salt, white pepper, and Tabasco sauce. Whisk vigorously for a minute or until smooth and creamy. *Add chives and stir. *Pour the mixture into a plastic piping bag and refrigerate for 30 minutes to allow it to rest and chill.

*Take egg yolk mixture out of the fridge and pipe the mixture into the hollow part of the egg whites.

*Sprinkle with smoked paprika.