Stuffed Eggs
This is a very simple approach to a classic deviled egg, but I like them without a lot of spices and things that cover up the good egg flavor. I sprinkle them with chopped fresh herbs just before serving.
Recipe information
Yield
makes 12 half eggs
Ingredients
Preparation
Step 1
Fill a medium-size pot with water and bring to a boil. Add: 6 eggs, at room temperature.
Step 2
Simmer for 9 minutes, then drain the eggs and chill in ice water until cooled.
Step 3
Peel, cut in half lengthwise, and carefully scoop the yolks into a mixing bowl. Set the whites on a platter, cut side up, and sprinkle with: Salt, Fresh-ground black pepper.
Step 4
With a fork, mash the yolks with: 3 tablespoons homemade mayonnaise (see page 46), 1 teaspoon Dijon mustard, Salt, Fresh-ground black pepper.
Step 5
If the yolk mixture is very thick, add cold water by the teaspoonful until the consistency is right. Taste for seasoning; fill the whites with the yolk mixture. If not serving within an hour, refrigerate until ready to eat. Before serving, garnish with chopped tender herbs such as chives and parsley.
Variations
Step 6
Substitute a mixture of soft butter and olive oil for the mayonnaise.
Step 7
Add paprika to the yolk mixture or sprinkle it over the stuffed eggs, or both.
Step 8
Add chopped herbs such as parsley, chervil, chives, mint, tarragon, or cilantro to the yolk mixture.
Step 9
Add pounded garlic to the yolk mixture and garnish each stuffed egg with an anchovy fillet.
Step 10
Add chopped capers or olives to the yolk mixture.
