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Little Deviled Eggs

Source of Recipe

From "The Newlywed Cookbook" by Sarah Copeland


Recipe Introduction

"No summer picnic is complete without deviled eggs, but they are pretty irresistible any time of year. When you're feeling like something special, make them with all the lovely pale blue or green eggs from heirloom breeds of hens, commonly found at farmers' markets, which yield rich sunset-orange yolks. For something truly remarkable, try this with quail eggs, which turn deviled eggs into delicate bite-size wonders. One word of wisdom: bribe someone else to do the peeling."

List of Ingredients

◦ 1 dozen large organic eggs or 2 dozen quail eggs
◦ 1 teaspoon Dijon mustard
◦ � cup cr�me fra�che
◦ 2 tablespoons unsalted butter
◦ 2 teaspoons pickle juice or freshly squeezed lemon juice
◦ Sea salt
◦ � teaspoon cayenne pepper or paprika, plus more for sprinkling
◦ Dill or chervil sprigs, for garnish


Recipe

Put the eggs in a pot with just enough cold water to cover. Bring them to a boil over medium-high heat. The minute they boil, remove them from the heat and cover. Set aside for 10 minutes for large eggs and about 8 minutes for quail eggs. Drain the eggs and roll them between your palm and the countertop to crack open the shell.

Peel the eggs under cold running water to remove the egg in one smooth piece. Halve lengthwise with a thin, sharp knife. Spoon the egg yolks into a medium bowl. Mash the yolks together with a fork until they are smooth. Stir in the mustard, cr�me fra�che, butter, pickle juice, � teaspoon salt, and cayenne.

Spoon or pipe (with a pastry bag) the yolk mixture back into the egg whites. Sprinkle with cayenne. Cover the eggs loosely or pack them into a sturdy container with plenty of space, and chill in the fridge until just before you're ready to serve them. Garnish with small sprigs of dill or chervil just before serving.

Serves 8 to 12






❧ P.S.: The very freshest eggs are great for eating but hard to peel, so use eggs that are over a week old.