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Recipes

Deviled Eggs Three Ways

They say the devil is in the details. So we’ve added a springy zing, a salty sting, some sea-sweet oomph to eggs to make sure a taste of spring is everywhere.

Smoked Salmon, Tarragon and Preserved Lemon
Makes 24

12 eggs
1/2 cup sour cream
1 Tbsp lemon juice
1/2 tsp salt
4 oz smoked salmon, diced
2 Tbsp tarragon leaves, finely chopped
1/2 of a preserved lemon, pith removed, rind diced fine
2 Tbsp finely minced chives

Put the eggs in a saucepan large enough to hold them in a single layer. Fill the pan with enough water to cover the eggs plus an extra inch above the eggs. Add a generous amount of salt to the water and bring to a boil, uncovered. Reduce the heat to medium and cook on a simmer for 11 minutes. Immediately drain the hot water and fill the pan with enough cold water to cover the eggs. Repeat after a few minutes. Leave the eggs in the water until ready to use.

Peel and cut the eggs in half lengthwise. Remove the egg yolks and place them in the bowl of a food processor. Set the whites aside on a platter.

Add the sour cream, lemon juice and salt to the egg yolks. Process until smooth and creamy.

Place the egg yolk mixture in a medium bowl. Stir in the smoked salmon, tarragon and preserved lemon.

Spoon or pipe the mixture into the egg whites. Top with the minced chives. Serve immediately or chill, covered in the refrigerator, until ready to serve.


Crab Louis
Makes 24

12 eggs
2 Tbsp chili sauce
2 Tbsp lemon juice
1/2 cup mayonnaise
1 tsp horseradish
1/2 tsp salt
1/4 tsp pepper
1 Tbsp finely diced sweet pickle
2 Tbsp tarragon leaves, finely chopped
4 oz crab meat
1/4 avocado, halved lengthwise, cut into 24 slices
Juice of one lemon
1 Tbsp minced chives
Fleur de sel

Put the eggs in a saucepan large enough to hold them in a single layer. Fill the pan with enough water to cover the eggs plus an extra inch above the eggs. Add a generous amount of salt to the water and bring to a boil, uncovered. Reduce the heat to medium and cook on a simmer for 11 minutes. Immediately drain the hot water and fill the pan with enough cold water to cover the eggs. Repeat after a few minutes. Leave the eggs in the water until ready to use.

Peel and cut the eggs in half lengthwise. Remove the egg yolks and place them in the bowl of a food processor. Set the whites aside on a platter.

Add the chili sauce lemon juice, mayonnaise, horseradish, salt and pepper to the yolks. Process until smooth and creamy.

Place the egg yolk mixture into a medium bowl and gently stir in the diced pickle, tarragon and a quarter of the crabmeat. Spoon or pipe the mixture into the egg whites. Garnish the tops of the eggs with the remaining crabmeat and an avocado slice. Sprinkle the eggs with the lemon juice, the chives and a few grains of fleur de sel.

Serve immediately or chill, covered in the refrigerator, until ready to serve.


Niçoise
Makes 24

12 eggs
1 garlic clove
1/2 tsp salt
1 Tbsp capers, rinsed
2 anchovies plus 3 more for garnish, rinsed
1/3 cup mayonnaise
3 Tbsp extra virgin olive oil
2 Tbsp lemon juice
1/4 cup pitted Niçoise olives, slivered
2 Tbsp minced chives

Put the eggs in a saucepan large enough to hold them in a single layer. Fill the pan with enough water to cover the eggs plus an extra inch above the eggs. Add a generous amount of salt to the water and bring to a boil, uncovered. Reduce the heat to medium and cook on a simmer for 11 minutes. Immediately drain the hot water and fill the pan with enough cold water to cover the eggs. Repeat after a few minutes. Leave the eggs in the water until ready to use.

Peel and cut the eggs in half lengthwise. Remove the egg yolks and place them in a small bowl. Set the whites aside on a platter.

Place the garlic and salt in the bowl of a food processor. Process for 15-20 seconds or until the garlic is finely minced. Add the capers and 2 anchovies to the garlic and salt and process until they are finely minced.

Add the egg yolks, mayonnaise, olive oil and lemon juice to the garlic mixture and process until smooth and creamy. Place the mixture in a bowl and stir in the slivered olives.

Spoon or pipe the egg yolk mixture into the egg whites. Slice the remaining 3 anchovies into 24 pieces and top each egg yolk with an anchovy slice. Garnish with the minced chives.