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

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded 2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet. Fry the lemon slices for a few minutes, just until beginning to brown. Set aside on a plate. Lightly salt and pepper each chicken breast. Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet. Flip to brown second side. Cook over low heat for a total of about 15 minutes. Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta. Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...

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...

Chicken Quinoa Veggie Bowl

This is a satisfying high veggie, high protein, low fat dinner for those who need comfort and fitness all at the same time. Quinoa: 1 cup multicolor quinoa 2 cups good chicken broth 1/4 tsp crushed red pepper flakes 1 tsp Ajika seasoning (I used Trader Joe’s - see notes) 1 Tbsp parsley, finely minced 1/4 tsp garlic powder 3 Kirby (Israeli, or miniature) cucumbers, sliced 1/4 cup seasoned rice vinegar (see notes) 1/4 cup cider vinegar Freshly ground pepper 12-14 grape tomatoes, sliced in thirds along their length 2 Tbsp fresh parsley, finely minced 2 Tbsp favorite vinaigrette dressing (see notes) Salad topping: 4 small Belgian endives, sliced 2 cups radicchio, torn into small pieces 2 cups arugula 2 Tbsp favorite vinaigrette dressing (see notes) 1.3 lb boneless, skinless chicken breast, cut into 1-inch wide strips 1/2 Tbsp butter plus 1/2 Tbsp olive oil 8 oz sugar snap peas 1 yellow pepper, cored and sliced 1/4-inch 1/2 cup dry white wine 1 ripe avocado, halved, cored, peeled and sliced...

Cuisine Eric

Search This Blog