Deviled Green Beans
Some folks think of deviled green beans as a warm preparation with mustard and Worcestershire. These fun party appetizers are more like deviled eggs inside green beans, although they borrow the same bold flavors. Make sure you’ve got time and patience before you get started—emptying and filling each individual bean pod isn’t a quick process.
Deviled Green Beans
Yield: About 10 servings
Cook Time: 90 minutes
Ingredients:
- 1/2 pound green beans (about 40 large; avoid small and skinny beans)
- 3 jumbo hard-boiled eggs, whites chopped, yolks reserved
- 2 teaspoons mayonnaise
- 1 teaspoon spicy brown mustard
- 1 teaspoon Worcestershire sauce
- 1/8 teaspoon sea salt
- Paprika, for garnish
Directions:
- Snap stems or rough/brown ends off of green beans. Steam until bright in color and just tender, about 7 minutes. Remove to the refrigerator or an ice bath to cool.
- Meanwhile, mash egg yolks in a medium mixing bowl. Add mayonnaise, mustard, Worcestershire, and salt; stir until smooth and creamy. Fold in chopped egg whites.
- Once green beans are cool enough to handle, use a paring knife to cut gently along the seam of each bean pod, taking care not to cut all the way through. Carefully open the pod and scrape the beans into the egg mixture.
- Once all bean pods have been opened and emptied, stir egg mixture well to combine. Use a butter knife to work a small amount of the mixture into each empty bean pod, until the filling is even with the sides. Take your time and do not be tempted to over-fill, or you won’t have enough filling for all of your beans.
- Place filled bean pods on a plate or serving platter. Sprinkle with paprika and serve chilled.
Note: For even nicer presentation, scrape beans into their own bowl rather than into the filling. Once pods are filled, line beans on top before sprinkling with paprika.