A Squared: Friday Finds: Deviled Eggs

Friday, April 5, 2013

Friday Finds: Deviled Eggs

So, remember all those eggs we hard boiled and never got around to dying for Easter?  They are the main ingredient/inspiration for this week's Friday Finds recipe.

True confession: I do not enjoy hard boiled eggs. Deviled or otherwise. I usually consider the majority of the eggs that I buy to dye every year to be a wash. That is, except for the few that I devil for Alex. Weirdly, deviled eggs happen to be one of his favorite snacks. If it is on the menu at any restaurant that we go to, it's almost a sure thing that he will order them. To each his own, I suppose.

This recipe came from the aptly titled cookbook Eggs by Jodi Liano. It's a little different from the deviled eggs that I grew up knowing (which basically consisted of eggs, mayo, and paprika) and got high marks from Alex, the deviled egg connoisseur. He liked the sweetness of the cornichons against the spiciness of the mustard and the cayenne pepper, although he did say that they could be spicier. I like that they look so pretty and gourmet with the thyme leaves on top.


  • 8 eggs
  • 1/4 cup mayonnaise
  • 1 Tbs. whole-grain mustard
  • 1 Tbs. shallots, minced
  • 5 cornichons, minced
  • 1/2 tsp. cayenne pepper
  • 1 1/2 tsp. fresh thyme, minced
  • Kosher salt and freshly ground pepper, to taste

Place the eggs in a saucepan with enough cold water to cover them by 1 inch. Bring to a boil over medium-high heat. Remove the pan from the heat, cover, and let stand for 14 minutes. Drain the eggs, then transfer them to a bowl of ice water to cool for at least 5 minutes.

Peel the eggs and cut them in half lengthwise. Carefully scoop the yolks into a bowl. Place the whites, cut side up, on a serving plate.

Use a fork to mash the yolks until smooth. Add the mayonnaise, mustard, shallots, cornichons, cayenne, 1 teaspoon of thyme, and salt and pepper, to taste. Whip the mixture together until light and fluffy.

Using a small spoon, scoop the yolk mixture into the egg white halves. Alternatively, transfer the yolk mixture to a small plastic bag, cut a 1/2-inch hole in one corner, and pipe the mixture into the whites. Top the eggs with a sprinkle of the remaining thyme.

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