R+D Kitchen: Deviled Eggs

On one of the better dates I've had in months, I was taken to a restaurant here in Dallas called R+D Kitchen.  The food is absolutely fabulous, but the best part is that the kitchen is open to the dining room.  You can watch all the workers milling around, preparing culinary works of art.  Only problem is that it becomes very difficult to decide exactly which of the delicious items parading by you would actually like to order.

One of the dishes they are best known for are their deviled eggs.  The recipe is an absolute secret, but you can bet I sat there for twenty minutes, savoring the taste on my tongue, trying to figure out what they had done.  I also spent an hour on the internet digging up pieces of the secret that had been divulged to various other diners.  This is the recipe I came up with.  It's pretty darn delicious, with a surprising crunch and a sweet yet tangy flavor.

R+D Kitchen Deviled Eggs

6 large hard-boiled eggs
3 tablespoons mayonnaise
2 teaspoons white vinegar
2 teaspoons yellow mustard
¼ teaspoon Tabasco sauce
½ teaspoon Worcestershire sauce
1 teaspoon prepared horseradish
2 tablespoons bread and butter pickles, chopped
1½ tablespoons celery, chopped
1 teaspoon chives, minced
1 tablespoon parsley, chopped
1 teaspoon tarragon, minced

Cut each egg in half lengthwise. Pop yolks into a bowl and set white halves aside. Fluff yolks with a whisk and fold in remaining ingredients. Stuff white halves with yolk mixture.

Makes 12 egg halves