deviled eggs v. 2.0 (archived from old site, originally posted 7/23/07)

There are some foods that are so common they become inextricably linked to a particular recipe, preparation method, or list of ingredients. Nearly (the nearly was added for Jamie) everyone I know has a deviled egg recipe. Nearly all of these recipes have at least 4 things in common: hard boiled egg yolks, mayonnaise, mustard, and paprika. Some add relish, some add sugar, some use yellow mustard, some dijon, but basically that's the recipe.

However, while doing some scouting on Epicurous.com for a picnic I was going to, I came across a recipe for deviled eggs that was completely different. And that got me thinking about possible variations on the deviled egg. So, with a dozen and a half eggs in my fridge and a Sunday afternoon to kill, I set about re-inventing the deviled egg.

Tarragon Shallot (left) Lemon Dill (right)

The pictures, unfortunately, were taken with my phone and therefore aren't quite as good as I would hope for, but they'll have to do until I can make these again and re-photograph them. The ones on the left are a Tarragon Shallot variation and the ones on the right are Lemon Dill. Run downs on how to make both follow below. If you're interested in how to make the perfect boiled egg, Elise at Simply Recipes (love her name and her site!) has a great run down on how to do it.

Tarragon Shallot Deviled Eggs

Take 6 hard boiled eggs, slice in half (lengthwise) and remove the yolks into a bowl. Set the whites aside. In the bowl, mash the egg yolks and mix in 2 tablespoons of olive oil, 1 tablespoon of mayonnaise, 1/2 teaspoon dijon mustard, 4 teaspoons minced fresh tarragon, 1 teaspoon minced capers, and 2 teaspoons minced shallot that has been lightly sauteed (until just barely translucent) in about a tablespoon of olive oil. Combine, add salt and pepper to taste and scoop the yolk mixture into the egg halves. Refrigerate for about 45 minutes to an hour and serve.

Lemon Dill Deviled Eggs

Take 6 hard boiled eggs, slice in half (lengthwise) and remove the yolks into a bowl. Set the whites aside. In the bowl, mash the egg yolks and mix in 1 tablespoon of olive oil, 1 tablespoon of Meyer Lemon oil (if you don't have this just use another tablespoon of olive oil), 1 tablespoon of mayonnaise, the zest of one lemon, 2 teaspoons minced fresh dill, 1/2 teaspoon dijon mustard, and 1 teaspoon minced shallot (I used raw shallot instead of sauteed because the bite of the raw shallot went well with the tangy lemon and dill). Combine, add salt and pepper to taste and scoop the yolk mixture into the egg halves. Refrigerate for about 45 minutes to an hour and serve.

So there you have it, deviled eggs, gone upscale. Both recipes are fantastic and take one of the best known picnic foods/hors d'oeuvres and dress it up a bit. It's a great way to bring a little something special to your next party or picnic.