Wednesday, September 10, 2008
Deviled Eggs with a Twist
I saw this on Alicia's blog and since I love deviled eggs, I had to try them. The full name of the recipe, from The Splendid Table, is "Pan-Crisped Deviled Eggs on French Lettuces." They were perfect for dinner last night preceded by a bowl of ginger-flavoured roasted squash soup. Yum!
This was so simple. I added some cucumber and tomato slices fresh from my garden and the meal was completely satisfying.
8 large eggs, hard-cooked and peeled
1 scant teaspoon Dijon mustard
2 medium garlic cloves, minced
2 1/2 teaspoons minced onion
2 1/2 tight-packed Tablespoons fresh flat-leaf parsley, coarsely chopped
2-3 Tablespoons milk
2 1/2 teaspoons mayonnaise
1 1/2 teaspoons white wine vinegar
salt and freshly ground black pepper
2 - 3 Tablespoons good-tasting extra-virgin olive oil
Cut the hard-cooked eggs in half lengthwise. Gently remove the yolks and place them in a medium boil. Reserve the whites.
Add the mustard, garlic, onion, parsley, milk, mayonnaise and vinegar to the yolks. With a fork, crush everything together into a thick past. Add salt and pepper to taste.
Pack the mixture back into the hollows of the egg whites, so the filling is even with the surface of the egg, not mounded. You will have leftover stuffing which will become the salad dressing.
In a large non-stick skillet, heat the oil over medium heat. Gently place the eggs in the pan, stuffed side down. Cook until the eggs are beautifully browned, 3-5 minutes. Sprinkle them with salt and pepper as they cook.
As the eggs saute, combine the leftover egg stuffing with all the dressing ingredients (following). Add the salad greens to the bowl and toss. Heap them on a serving platter.
Gently lift the eggs from the pan, turn them filling side up, set them on the greens, and serve.
Leftover egg yolk stuffing
3 Tablespoons olive oil
1 generous teaspoon Dijon mustard
2 1/2 Tablespoons milk
2 1/2 teaspoons white wine vinegar
salt and fresh-ground black pepper
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