Email to Cat      

Gratinéed Deviled Eggs

Source of Recipe


From "Country Egg, City Egg" by Gayle Pirie






List of Ingredients



• 8 hard-cooked eggs
  
• 2 Tbsp Dijon mustard
  
• 3 Tbsp heavy cream
  
• 2 Tbsp minced shallot
  
• 1 Tbsp white wine vinegar, plus a little extra
  
• 1 Tbsp chopped fresh chives
  
• 1 Tbsp chopped fresh tarragon
  
• Salt to taste
  
• Freshly ground white pepper to taste
  
• Soft unsalted butter
  






Instructions



1. Preheat the broiler.
   
   
2. Peel the eggs and slice them in half lengthwise. Remove the yolks and place in a small mixing bowl. Blend the yolks with the mustard, cream, shallot, vinegar, chives, tarragon, salt and white pepper. Place the yolk mixture in a piping bag and pipe into the whites, or use a spoon to fill the egg whites with the mixture. The stuffing should sit high and fluffy on the egg whites.
   
   
3. Place the stuffed eggs in a baking dish or on a baking sheet and dot each egg with a little softened butter and a drop of vinegar. Broil the egg halves until the tops are lightly golden and gratinéed, 4 to 7 minutes. This is a fairly fast procedure; keep a close eye on the eggs or they may burn. Remove the eggs from the broiler and serve at once.
   
   Serves 6 to 8
   
   






Final Comments


We serve little antipasto plates of olives, roasted peppers, salami, pickles and bread to accompany these pretty eggs.