Evening Edge
What’s For Dinner?
DEL.ICIO.USDeviled Duck or Chicken Eggs With Smoked Mayonnaise and Mushroom - from chef Richard Blais
Rate this recipe: (average rating = 2.00 with 1 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
Cuisine: Appetizer Creative Traditional
At first glance, the Smoked Mayonnaise and Mushroom Deviled Egg prepared by Richard Blais, chef at Home restaurant, looks complex. He uses duck eggs. But his creation actually has some kinship with ancient Roman and Renaissance stuffed-egg recipes. If you don’t use duck eggs, Blais said chicken eggs can be substituted. Instead of the smoke powder that Blais uses, we used smoked salt.
Hands on time: 20 minutes Total time: 40 minutes Serves: 12-14
Ingredients:
-
12 duck or chicken eggs
1/2 cup mayonnaise
1/2 cup sweet pickles, chopped
1/4 cup chopped dill
1/4 cup chopped basil
1/4 cup chopped chives
1/4 cup chopped cilantro stems
2 tablespoons capers
1 tablespoon chopped tarragon
3 good splashes Tabasco
Zest and juice of 1 lime, divided
1 tiny pinch smoked salt
Salt and pepper to taste
1 tablespoon truffle oil
1/2 cup sliced button mushrooms
2 tablespoons grated ginger
Instructions:
Submerge eggs in boiling water and cook for 11 to 12 minutes. Remove and place in ice water until cooled; peel.
Cut eggs in half, reserving whites. Place yolks in a food processor and puree. Add mayonnaise, pickles, dill, basil, chives, cilantro, capers, tarragon, Tabasco, lime zest and smoked salt and process to combine. Season with salt and pepper. Set aside.
In a skillet, add truffle oil. Sauté mushrooms and ginger for about 3 minutes. Spoon the smoked yolk mixture in the whites and top with the mushrooms, then a squeeze of lime juice. Serve immediately.
Cut eggs in half, reserving whites. Place yolks in a food processor and puree. Add mayonnaise, pickles, dill, basil, chives, cilantro, capers, tarragon, Tabasco, lime zest and smoked salt and process to combine. Season with salt and pepper. Set aside.
In a skillet, add truffle oil. Sauté mushrooms and ginger for about 3 minutes. Spoon the smoked yolk mixture in the whites and top with the mushrooms, then a squeeze of lime juice. Serve immediately.
Nutrition:
Per serving (based on 24): 113 calories (percent of calories from fat, 73), 5 grams protein, 3 grams carbohydrates, trace fiber, 9 grams fat (2 grams saturated), 311 milligrams cholesterol, 138 milligrams sodium.
More recipes like this:
More recipes of the same cuisine:Appetizer Creative Traditional
Recipes in the same category:Atlanta recipes