French Deviled Eggs
Serves 4
Recipe by Adelaide
French Deviled Eggs are an excellent aperitif. Minced shallot and cornichons give the eggs a memorable crunch against the creamy egg yolks. The cayenne pepper and both mustards make the eggs devilish (!) with an almost vinegary kick. The eggs are the perfect antidote for refreshing Vodka Lemonade laced with Basil and Mint.
See Adelaide’s full Easter menu here.
Ingredients
6 large eggs*
1 teaspoon Dijon mustard
1 teaspoon whole grain mustard
1 medium shallot, minced
¼ cup cornichons, minced
3 tablespoons mayonnaise
1 pinch of kosher salt
1/8 teaspoon cayenne pepper
Garnish:
Paprika
Parsley, minced
Note: it’s best to use eggs that are at least a week old. The freshest eggs are difficult to unpeel.
Place the eggs in a medium-sized pot and cover with 1 inch of water. Bring the water to a simmer over medium heat. Simmer uncovered for 10 minutes. If the simmer begins to resemble a boil, lower the heat. Drain the hot water from the pot and rinse the eggs with cold running water for 60 seconds. Reserve.
While the eggs simmer, mix the remaining ingredients together and taste for seasoning. Add more salt or cayenne pepper, if necessary.
Use your fingers to remove the hard outer shell of each egg and discard. (This will ruin a manicure!) Carefully rinse each egg of any remaining shell and dry with a clean kitchen towel. Use a paring knife to slice each egg vertically in half. Pop out each egg yolk and place in bowl with the other ingredients. Place the hardboiled egg white halves on a platter.
Use a fork to crumble the egg yolks into the ingredients and mix until combined. Use a small spoon to carefully scoop the mixture on top of each hardboiled egg half. Be careful – the eggs can tear.
Sprinkle each egg with minced parsley and a pinch of paprika.
