Sunday, January 2, 2011

Two Types of Deviled Eggs - One Dilly and One Shive & Chervil

I had to try out my new gadget -- an egg cuber. You put a warm, peeled, hard boiled egg into the cuber; screw of the top and you have a flat sides on the egg so they do not roll. 

http://www.thekitchenstore.com/eggcuber.html

Deviled Eggs adapted from Gourmet – August 2004
6 large hard boiled eggs, peeled and halved lengthwise
1/3 cup mayonnaise
1 Tbsp spicy brown mustard
1 tsp dried dill
1/8 tsp salt
1/8 tsp freshly ground black pepper
fresh dill for garnish, if desired
Remove egg yolks and mash in a bowl. Stir in remaining ingredients until combined. Mound filling into each egg half garnish with fresh dill if desired.
ingredients.
Chive & Chervil Deviled Eggs
6 hard boiled eggs
Sea salt
1/4 cup mayonnaise
1 Tbsp heavy cream
1/2 tsp sugar
1 1/2 tsp white wine vinegar
1/4 tsp dried chives 
1/4 tsp dried chervil 
paprika for garnish, optional
Cut the eggs in half and scoop the yolks into a into a bowl. Blend in the mayonnaise, cream, sugar, vinegar, chives and chervil. Season with  salt. Mound the filling generously into the egg whites. Arrange the eggs on a plate, sprinkle with paprika and serve.
Did you notice in the picture that my eggs are not rocking. I have a new gadget -- an egg cuber. You put a warm, peeled, hard boiled egg into the cuber; screw of the top and you have a flat sides on the egg so they do not roll.

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