Trio of Devily Eggs
Delight guests with three creative variations of deviled eggs: a savory ham and cilantro variation, a delicious chicken and fresh basil variation, and a classic dill and black pepper egg filling. Pipe the smooth, seasoned yolk mixtures into the egg whites using plastic bags for a clean, beautiful presentation, and garnish with fresh herbs.
The full recipe lives in the Vault
Ingredients, step-by-step method, and every chef-tested detail are reserved for members of the Estate Registry.
Join the Estate RegistryTo prepare perfectly cooked eggs, start with eggs that are not quite fresh. Fresh eggs are harder to peel than those that are several days old. Lay the eggs into the bottom of a pan. Cover with cold water. Place a lid on the pan. Bring the water to a boil. Turn off the heat and let the eggs sit in the covered pan for 13 minutes. Carefully drain the hot water from the pan. Cover the eggs with cold water and a layer of ice cubes. When the eggs cool, drain the water from the pan and transfer them to a bowl in the fridge until you're ready to peel. If you are a bit adventurous, try making hard boiled duck eggs purchased from your local farmer's market or CSA farm. The yolk is luxuriously rich, and the eggs are larger than chicken eggs.
Smoked Gruyere Cheese Tart with Spinach and Bacon perfect for sharing-8 This savory tart is the perfect dish for an outdoor picnic brunch table. You can bake it in advance and serve it the next day at room temperature.
You can prepare your own pie crust and chill in the fridge for several days until you're ready to roll out a tart. Place 2 ½ cups unbleached all-purpose flour and 1 teaspoon of salt into the bowl of your food processor. Add 1 cup (2 sticks) of chilled butter, cut into pieces. Pulse to form coarse crumbs.
Slowly pulse in 6 to 8 tablespoons of ice water. Pulse just until the dough comes together around the blade. Spill the dough out onto a sheet of plastic wrap. Form into a round. Wrap and refrigerate until you are ready to use.
Roasted Garlic Tomato Basil Soup with Grilled Cheese Croutons perfect for sharing This soup is so velvety and delicious that one might think it takes hours upon hours to cook... NOT. You can prepare this soup in under an hour, which makes it perfect for a spur of the moment Sunday afternoon picnic.
Roasted Garlic
The Heart of the Table
These beautiful, bite-sized appetizers bring a classic, nostalgic charm to the table, acting as a warm welcome for guests. The colorful toppings and creative flavor variations make the gathering feel festive and playful, sparking fun conversations.
The Art of the Host
- a solid copper balloon whisk to perfectly aerate ingredients
- a pair of professional-grade stainless steel locking kitchen tongs
- a well-seasoned 12-inch cast-iron skillet with dual pour spouts
- a 7-quart enameled cast-iron Dutch oven with dual helper handles
- a seamless, high-heat resistant silicone spatula in a soft slate grey
Neighborly Grace
- THE PRESENTATION: Arrange the three types of deviled eggs on a large, flat ceramic platter, grouping each flavor together and garnishing the platter with fresh herb sprigs.
- THE POUR: Pair with a glass of dry, sparkling Prosecco or a chilled green tea with lemon.
- THE VIBE: Sunroom Gathering. The bright morning light and the colorful platter of deviled eggs set a cheerful, welcoming tone for brunch.