Читать книгу A Girl and Her Pig - April Bloomfield - Страница 29

DEVILLED EGGS

I like my devilled eggs cold, cold, cold. They’re so refreshing that way. The key to the recipe is chilling the whites as well as the yolk mixture and making your own mayonnaise, which is much easier than you might think.

makes 12 devilled eggs

6 large eggs, at room temperature

3 tablespoons Mayonnaise (see recipe, here), slightly chilled

1 tablespoon champagne vinegar

1 tablespoon crème fraîche

1 teaspoon Dijon mustard

Maldon or another flaky sea salt

2 tablespoons finely chopped chives

1 tablespoon finely chopped chervil Cayenne or paprika

Extra virgin olive oil (optional) for drizzling

Fill a medium pot at least halfway with water and bring to the boil over high heat. Use a slotted spoon to gently put the eggs in the water, and cook them for 10 minutes (set a timer). Drain the eggs and put them in a big bowl of ice water until they’re fully cool.

Lightly tap each egg against the counter to crack the shell all over, then peel them and pat them dry. Halve them lengthwise with a sharp knife.

Press the yolks through a sieve into a small food processor. Add the mayonnaise, vinegar, crème fraîche, and mustard and process until smooth, scraping down the sides as necessary. Have a taste and season with salt.

For really pretty eggs, feed the mix into an icing bag (alternatively, you can jerry-rig one with a large resealable plastic bag; snip off a corner before piping). Pop it into the fridge for 30 minutes. Put the egg whites on a plate, cover with clingfilm, and put them in the fridge as well.

Pat the whites dry with a tea towel and pipe an equal amount of the yolk mixture into each white. Top each one off with a sprinkle of the chives and chervil and a dusting of cayenne or paprika. If you like, add a sprinkle of sea salt and a drizzle of olive oil and serve.