Tarragon Chili Deviled Eggs

What is it about Deviled Eggs that makes them so popular? Whenever I make them, I can't keep them around. They make a great summer lunch, cool and creamy in the face of hot weather. Chill them.

There are an infinite variety of combos that work, so rip off of this great master recipe, with a classic tarragon-Dijon duo amped up with your favorite chili paste or hot sauce. Fresh herbs are extra credit.

6 large eggs

3 Tbsp good real mayonnaise

2 tsp favorite chili sauce (I used Trader Joe’s Italian Bomba)

1 tsp good Dijon mustard

1/4 tsp dried dill weed

3 tsp fresh tarragon leaves, Minced

3 tsp fresh chives, minced

1/4 tsp garlic powder

dash salt and pepper to taste

dash crushed red pepper flakes (I used Aleppo pepper), for garnish

Hard boil the eggs by placing in a medium pot covered with cold water. Bring the water just to a boil and cook for 1 minutes. Remove from heat and allow to stand 15 minutes. Drain warm water and replace with cold water from the tap. Allow eggs to cool, and then peel them.

Cut eggs in half and remove the yokes to a medium bowl and add the next seven ingredients.

Mix well to form a thick, slightly coarse paste.

Reserve just a bit of the chives and tarragon for garnish.

Fill the egg whites evenly with the yolk mixture. Garnish with remaining chives, tarragon and the crushed red pepper flakes. I also added fresh mint leaves. Chill slightly if desired.

Makes 1 dozen deviled eggs.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat oven to 375F.

Scrambled Benedict

This is the ultimate Sunday brunch item. Don't be intimidated about making a Hollandaise sauce - it is so much easier and quicker than you may think. And it is oh, so luscious over eggs. You can poach your eggs or fry them; whatever you prefer. My favorite is poached, but others in the family like scrambled better, so I scrambled. Happy brunching. Hollandaise Sauce: 2 egg yokes, in a small bowl 1/2 cup butter, just melted in microwave 1 Tbsp lemon juice 1 tsp Dijon mustard 1/4 tsp salt ~1 Tbsp lukewarm water 2 English muffins 2 remaining egg whites 3 eggs 1 Tbsp cream dash dried dill Set up a double boiler (I use a medium pot with a metal bowl on top), and bring 2 cups water to the boil. Reduce heat to low. In the yet unheated double boiler top bowl, whisk together the butter, lemon juice, mustard and salt. Warm over double boiler. Whisk the egg yokes together. Slowly whisk the yokes into the warmed butter mixture, drizzling the yokes in slowly. Whisk continuously. If the

Coconut Rice Noodles with Eggplant

Noodle bowls are always a welcome dish for a wholesome dinner meal after an outing like grooming roses with your Park friends. Or whatever you've been doing in the afternoon. This will satisfy an appetite after a good day's work, with hearty eggplant, satisfying noodles and a cozy broth of coconut and tomatoes. Garnish with basil or mint. 1/2 lb dried wide rice noodles 2 Tbsp olive oil plus 2 Tbsp salted butter 1 medium onion, sliced kernels from 1 fresh corn stalk, or 1/2 cup frozen 3/4 lb eggplant, cut into 1/2-inch pieces (about 4 cups) 2 cloves garlic, minced 3/4-inch fresh ginger, minced 1 tsp favorite curry powder 1 can whole coconut milk (I used Trader Joe’s) 2 cups chicken (or veggie broth) - I used home-made stock 1 dozen grape tomatoes, halved Set a medium pot of water to boil for the noodles. Simmer according to package directions until just before cooked. Meanwhile, melt the butter in the olive oil in a wide skillet. Add the onion and sauté for about 5 minutes on

Cuisine Eric

Search This Blog