Estate Comforts
Trio of Devily Eggs
The Strategy:
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.
Book: Sunday Best
Page: 99
Category: EGGS & OMELETS
Each Recipe Makes 12, serves 6
Total Time: 20 minutes
Ingredients
- 4 ounces Virginia ham
- 6 hard boiled eggs, peeled and halved, separate yolks from whites
- ½ cup homemade or prepared mayonnaise
- 1 teaspoon pickle relish
- 1 teaspoon onion, minced
- 1 teaspoon chopped fresh cilantro
- ½ teaspoon kosher salt
- ¼ teaspoon coarse black pepper
- 4 ounces roasted chicken
- 6 hard boiled eggs, peeled and halved, separate yolks from whites
- ½ cup homemade or prepared mayonnaise
- 1 teaspoon red onion, minced
- 1 teaspoon chopped fresh basil
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon coarse black pepper
- 6 hard boiled eggs, peeled and halved, separate yolks from whites
- ½ cup homemade or prepared mayonnaise
- 1 teaspoon chopped fresh dill
- ½ teaspoon kosher salt
- ¼ teaspoon coarse black pepper
Instructions
- Place the ham and egg yolks into the bowl of a food processor.
- Pulse to combine.
- Add the mayonnaise, pickle relish, minced onion and fresh cilantro.
- Season with salt and pepper.
- Pulse until the filling is the consistency of thick paste.
- Spoon the filling into a sandwich size plastic bag.
- Squeeze the filling to get all of the air out.
- Cut the corner from the bag and pipe the filling into the egg whites.
- Place the chicken and egg yolks into the bowl of a food processor.
- Pulse to combine.
- Add the mayonnaise, minced onion, basil and mustard.
- Season with salt and pepper.
- Pulse until the filling is the consistency of thick paste.
- Spoon the filling into a sandwich size plastic bag.
- Squeeze the filling to get all of the air out.
- Cut the corner from the bag and pipe the filling into the egg whites.
- Place the egg yolks, mayonnaise and dill into the bowl of a food processor.
- Season with salt and pepper.
- Pulse until the filling is the consistency of thick paste.
- Spoon the filling into a sandwich size plastic bag.
- Squeeze the filling to get all of the air out.
- Cut the corner from the bag and pipe the filling into the egg whites.
- Garnish the eggs with an extra bit of fresh herb, an extra grind of black pepper, or crumbles of crisp pan fried Prosciutto.
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Sunday Know How
To 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.
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.
- a sturdy food processor with a sharp S-blade
- a box of sandwich-size plastic bags for piping
- a well-seasoned 12-inch cast-iron skillet with dual pour spouts
- a set of small glass prep bowls for each filling
- a seamless, high-heat resistant silicone spatula in a soft slate gray
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.
