Organic guru Jamie Kennedy was a locavore long before the term existed, first at the Palmerston on College back in the 80s and most recently at his Gilead Café in Corktown (4 Gilead, 647-288-0680, jamiekennedy.ca). He's also catered a gazillion parties and galas. Here's one of his favourite cocktail nibbles.
To make 10 of these little devils, you need
5 organic eggs
2 tbsp unsalted butter, softened
1 tbsp mayonnaise
½ tsp dry English mustard powder
½ tsp white wine vinegar
Juice of ¼ lemon
1 tsp honey
¼ tsp chili vinegar
Salt to taste
Hard-boil the eggs. Cool, peel and cut in half lengthwise. Remove egg yolks.
Mix the mustard powder and vinegar into a paste, and add to egg yolks. Add the chili vinegar, honey and lemon juice. Whisk or mix using the whisk attachment on an electric mixer.
Add softened butter and mayo, continuing to whisk till light and fluffy. Add salt to taste. Chill for 1 hour.
Put egg yolk mixture into a piping bag and pipe into the 10 egg-white halves. Dust with sweet Spanish paprika. Optional garnish: strips of smoked Lake Huron whitefish.