Mother’s famed deviled egg recipe used mayo, Dijon or Grey Poupon mustard, dill pickles and a bit of curry powder. I love the stuffing out of it! When I make these, I buy the smallest container of mayo I can find; it’s about the only use I ever make of mayonnaise.
Anyhow, I accidentally came across another recipe for deviled eggs, making use of none of the traditional items, well, other than the yolks. To find the original blogged recipe, check the June 7th 2010 post at Alinea at Home, a wonderfully neat food blog by Carol Blymire. Anyhow, she plans to cook her way through the entire Alinea restaurant cookbook, adapting along the way. So here I am, doing a riff on her riff, at least for the occasional recipe. (You just know the net is getting more and more self-referential by the day.)
The original recipe calls for goose eggs, and what do you know, I have a few turkey eggs in my fridge. I pulled out a couple, and followed along.
Yes, they’re neat, and speckled brown, and they can get awesomely huge.
No duck stock in the freezer, so I reduced de-fatted pan drippings from a roast chicken, and added that. Other changes: I simmered the sweet potato and the turnip in the pot I boiled the eggs in, figuring this would go quicker than baking. I omitted the sage (frankly, I forgot about it), the fennel frond (which is more decorative I’m sure than supplying a taste), and I used store bought pre-ground nutmeg. I think next time I’d brown the turnip like she did.
Well, I have to say Alinea at Home’s presentation was much more enticing. The body of the stuffing sort of resembles cat food. I think mine is darker than hers due to my chicken dripping reduction being darker than her duck stock reduction. Or maybe that little bit of fennel frond is essential, who knows?
Here’s a close up.
The mix I made didn’t need more mayo (I didn’t measure anything; I was prepared to add more sweet potato since I don’t have any mayo in the house; or maybe reduce down more chicken drippings.)
This was really, really good – nothing like cat food at all! The orange fragment on top was the thing that ties the whole taste experience together for me. Like the blog author, I only made 4 egg halves — my supply of turkey eggs is limited. They’re best chilled down, and with a little more nutmeg.
Oh, and being that I only used a small bit of the turnip and the sweet potato, voila, lunch for work on Monday!
Rating: 4.5 out of 5. I have to work on presentation before I serve this to friends.
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About goatsandgreens
The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local.
The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.
Sea Vegetable
Of Goats and Greens 
Egg Me On
Mother’s famed deviled egg recipe used mayo, Dijon or Grey Poupon mustard, dill pickles and a bit of curry powder. I love the stuffing out of it! When I make these, I buy the smallest container of mayo I can find; it’s about the only use I ever make of mayonnaise.
Anyhow, I accidentally came across another recipe for deviled eggs, making use of none of the traditional items, well, other than the yolks. To find the original blogged recipe, check the June 7th 2010 post at Alinea at Home, a wonderfully neat food blog by Carol Blymire. Anyhow, she plans to cook her way through the entire Alinea restaurant cookbook, adapting along the way. So here I am, doing a riff on her riff, at least for the occasional recipe. (You just know the net is getting more and more self-referential by the day.)
The original recipe calls for goose eggs, and what do you know, I have a few turkey eggs in my fridge. I pulled out a couple, and followed along.
No duck stock in the freezer, so I reduced de-fatted pan drippings from a roast chicken, and added that. Other changes: I simmered the sweet potato and the turnip in the pot I boiled the eggs in, figuring this would go quicker than baking. I omitted the sage (frankly, I forgot about it), the fennel frond (which is more decorative I’m sure than supplying a taste), and I used store bought pre-ground nutmeg. I think next time I’d brown the turnip like she did.
Well, I have to say Alinea at Home’s presentation was much more enticing. The body of the stuffing sort of resembles cat food. I think mine is darker than hers due to my chicken dripping reduction being darker than her duck stock reduction. Or maybe that little bit of fennel frond is essential, who knows?
Here’s a close up.
The mix I made didn’t need more mayo (I didn’t measure anything; I was prepared to add more sweet potato since I don’t have any mayo in the house; or maybe reduce down more chicken drippings.)
This was really, really good – nothing like cat food at all! The orange fragment on top was the thing that ties the whole taste experience together for me. Like the blog author, I only made 4 egg halves — my supply of turkey eggs is limited. They’re best chilled down, and with a little more nutmeg.
Oh, and being that I only used a small bit of the turnip and the sweet potato, voila, lunch for work on Monday!
Rating: 4.5 out of 5. I have to work on presentation before I serve this to friends.
Like this:
Related
About goatsandgreens
The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.