4.13.2014

Dijon Deviled Eggs



With Easter just around the corner, I love to find new takes on classic sides like deviled eggs. Honestly, until my 24th birthday at the fabulous Cookshop, I had never eaten a deviled egg! I had always been turned off by the scent of boiled eggs, so I refused to eat them. However, I've come to realize that my palate has changed quite a bit so I decided to give it a try, and I'm so glad that I did! 


I loved the onion relish that Cookshop paired with their eggs. So I decided to do something similar by caramelizing finely diced shallots, and adding spicy dijon to the whipped yolks. The combination is out of this world.


Dijon Deviled Eggs

Ingredients:
6 large eggs
1 tbsp butter
1 shallot, finely diced
1/2 tsp dijon
2 1/2 tbsp mayo
1/2 tbsp parsley, chopped
1/4 tsp salt
1/4 tsp pepper

Directions:
Place the six eggs into the bottom of a small pot, cover them with water. Bring it to a boil, then bring the heat down to a simmer for a minute or two. Remove the pan from the heat and cover it for 15 minutes. At this point the eggs should be hard boiled. Fill the pan with cold water, to allow the eggs to cool before you remove their shells. Gently roll them on a flat surface with your palm, then peel off the shell. Carefully slice the eggs in half, remove the yolk and place it into a large bowl, set this aside.

Next, place a small saute pan over medium heat and add 1 tablespoon of butter. Once it's melted, add the diced shallot. Allow it to cook for 4 minutes, or until it's nicely caramelized.

Add the shallot to the bowl with the yolks, along with the dijon, mayo, parsley, salt, and pepper. With a whisk or a hand mixer on low speed, whip the mixture together. Next, place the mixture into a ziplock bag, snipping the tip off so that you can pipe them into the egg whites (like you would with frosting). 

Refrigerate the eggs until you decide to serve them. Enjoy!

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