There are some nice things about December, regardless of this rain. The weather is actually warm, work is super casual, the new year is approaching (as well as a huge adventure), and this is no doubt the season for summer fiestas, BBQs and picnics. Well, perhaps more so once the sun comes out.
With a few of these fiestas on our calendar I am always on the lookout for delicious, non cliche-breads-and-dips, fingerfoods to take. Smitten Kitchen posted this recently and, having never made deviled eggs before, I added it to the must-make list.
What a winner! These are light, nutritious, super tasty and perfect as a fingerfood or appetizer. My favourite part is the crumble. J and I tend to avoid anchovies, so I replaced them with olives, as per the recipe below. Toasted with garlic, lemon zest, bread crumbs and parmesan, this topping is the star.
If taking these to a party or making them in advance I would recommend preparing the filling and crumbs separately and assembling them right before eating. The crumbs tend to soften quickly otherwise.
Caesar Salad Deviled Eggs
Adapted from Smitten Kitchen
I still haven’t found a way to get the yolks centred. I imagine if you create a whirlpool and continue it while eggs are boiling then they may stay centred. Or they may not actually cook. Perhaps it has to do with the freshness of the egg.. Please, some advice?
Serves 6 to 12
6 large eggs
12 small romaine lettuce leaves
2 to 3 tablespoons mayo (2 is suggested but 3 will make a creamier filling)
2 teaspoons smooth Dijon mustard
1/4 teaspoon Worcestershire sauce (optional)
1/2 teaspoon lemon juice
2 tablespoons chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
1 tablespoon olive oil
3-4 olives, finely chopped
1 small clove garlic, minced
1/4 teaspoon grated lemon zest
1/4 cups (30 grams) bread crumbs
2 tablespoons freshly grated Parmesan cheese or more to taste
Place the eggs in a saucepan and cover with water. Bring to a boil over high heat. Once water begins to boil, reduce it to medium-low and simmer eggs for exactly 10 minutes. Drain eggs and cover with cold water. Sitting them in ice water will help the eggs chill more quickly.
As Deb (Smitten Kitchen) suggests, giving your eggs two to four days to rest in the fridge ensures that they peel more easily. If you’ve got time, do this now.
Arrange 12 small lettuce leaves on a serving platter. Carefully peel the eggs and cut in half lengthwise. Remove the yolks and place them in a small bowl. Arrange the whites on leaves. Mash the yolks with the mayo, Dijon, Worcestershire (if using), lemon juice and 1 tablespoon of the parsley until smooth. Season generously with salt and freshly ground black pepper. Set the filling aside.
In a small skillet, heat the olive oil over medium heat. Add the olives and garlic and cook, stirring, until the olives become crispy, about 1 minute. Add the lemon zest and bread crumbs and saute them until golden, about 2 to 3 minutes. Stir in Parmesan and set crumbs aside.
When you’re ready to serve the eggs, spoon the yolk mixture back into the cavities of the egg whites, mounding it slightly in the center. (To make extra-cute eggs, you can pipe the filling with a star tip.) Sprinkle each egg with some of the crumb mixture (about 1 teaspoon), allowing some to spill onto the lettuce cups. Garnish with remaining chopped parsley and serve.