03 August 2010

Martha's Deviled Eggs ...


I have a dozen too many eggs in the fridge. Shannon brought fresh ones the other day, so I need to use some up ... and what do you do when you have too many eggs?  Make flan, deviled eggs, egg salad sandwiches, a cream pie, quiche, a souffle,  .... I could go on. Let's just stop here and go straight for the deviled eggs.



I found an interesting recipe in an old Martha Stewart Living and was intrigued. This recipe has cucumber, capers, and dill added to the yolk mash. It's one weak point is that Martha tried to be SO fat conscious that she took out the mayonnaise and put in the Greek yogurt. Now folks, let's think this through. Yogurt has a gritty feel on the tongue, as do egg yolks. What on Earth must Martha have been thinking? Sorry, I 'adapted' her recipe right back to the way it ought to be! Case closed!  Now, she was on to something with the cucumber and capers, albeit I DID decrease the capers from a whopping two tablespoons back to a modest salty two teaspoons. Okay... do what YOU will, but I still say my fiddling has been 'a good thing'.

So, here goes ... use up the eggs, some more cucumber, and dill from the herb garden.

Martha Stewart’s
'Fiddled With'
Deviled Eggs with Cucumber, Dill, and Capers

Ingredients:

8 large eggs
1/4 c. mayonnaise
½ tsp. Dijon mustard
¼ tsp. ground black pepper
1 tbsp. fresh dill, chopped plus sprigs for garnish
2 tsp. brine-packed capers, rinsed and minced
½ c. cucumber flesh (no seeds, please), tiny dice
salt, to taste

Making the Eggs:

1. Place the eggs in a saucepan and cover with cold water.

2. Bring the eggs to a boil and then turn the heat off and set a timer for 10 minutes.

3. When the timer rings, drain the eggs and cover the pan. Give it a vigorous shake and then cover the eggs with very cold water.

4. Leave for 10 minutes to cool down and then gently peel them, rinsing off any bits of eggs shell.

5. Dry the eggs and carefully, slice them length-wise.

6. Remove the yolks and place 4 of the yolks in a small bowl. Reserve the other four for another use.

7. Smash the yolks with a fork and add the mayonnaise, mustard and spices. Whip together to make a smooth filling for the egg whites.

8. Fold in the capers and cucumbers.

9. Spoon the filling into the egg whites and place on a pretty platter. Garnish with the reserved dill springs and chill for about 30 minutes.

10. Serve promptly.

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