Even though I am a recipe junkie, I still sometimes I stumble across a recipe that totally surprises me. This one from The Splendid Table did just that. In theory, I supposed it could work. An egg with all the extra flavors from juiced up yolk filling AND the crispy edges of a fried egg sounded tantalizingly like the best of both worlds. However, I have been led astray by novel recipes before, so I hesitated a bit before plunging ahead with this one. It didn't disappoint, though, and was really easy as well. This would be an interesting lunch dish for any house guests who might be around during the holidays. I've modified the original recipe a bit and cut it in half so the recipe below will feed two as a main dish for lunch or 4 as a side/first course for supper.
Eggs:
4 large hard-boiled eggs, peeled
1/2 teaspoon Dijon mustard
1 teaspoon very finely minced onion
1 Tablespoon milk
1 teaspoon mayonnaise
1 teaspoon white vinegar
salt and pepper to taste
2 Tablespoons vegetable oil
Dressing & Salad:
Leftover egg stuffing
1 Tablespoon vegetable oil
1 teaspoon Dijon mustard
2 teaspoons white vinegar
4 cups baby spinach, well-washed and dried
Cut each egg in half lengthwise and carefully scoop out yolks into a medium bowl. Reserve the whites on a small plate nearby.
Add mustard, onion, milk, mayonnaise, vinegar, and salt and pepper to the yolks and stir well to combine. They will make a thick paste.
Carefully stuff each egg white half with the yolk mixture. Level off so that the stuffing is level with the edge of the egg white, not mounded up like with traditional deviled eggs. This is important so the eggs will lay flat when they are fried. Reserve remaining stuffing to make into the dressing.
Heat 2 Tablespoons of oil over medium heat in a large non-stick pan. When hot, place each egg stuffed side down into the pan. The oil will bubble up some, so be careful and keep a close eye on the pan. Fry the eggs until the crisp up, about 4-5 minutes. Remove from pan and turn stuffing side up onto paper towels to drain.
In same bowl with reserved stuffing, add oil, mustard, and vinegar. Stir well to make the dressing. Put spinach in a large bowl and add dressing, tossing to coat evenly. Plate the salad and top with the fried deviled eggs.
Eggs:
4 large hard-boiled eggs, peeled
1/2 teaspoon Dijon mustard
1 teaspoon very finely minced onion
1 Tablespoon milk
1 teaspoon mayonnaise
1 teaspoon white vinegar
salt and pepper to taste
2 Tablespoons vegetable oil
Dressing & Salad:
Leftover egg stuffing
1 Tablespoon vegetable oil
1 teaspoon Dijon mustard
2 teaspoons white vinegar
4 cups baby spinach, well-washed and dried
Cut each egg in half lengthwise and carefully scoop out yolks into a medium bowl. Reserve the whites on a small plate nearby.
Add mustard, onion, milk, mayonnaise, vinegar, and salt and pepper to the yolks and stir well to combine. They will make a thick paste.
Carefully stuff each egg white half with the yolk mixture. Level off so that the stuffing is level with the edge of the egg white, not mounded up like with traditional deviled eggs. This is important so the eggs will lay flat when they are fried. Reserve remaining stuffing to make into the dressing.
Heat 2 Tablespoons of oil over medium heat in a large non-stick pan. When hot, place each egg stuffed side down into the pan. The oil will bubble up some, so be careful and keep a close eye on the pan. Fry the eggs until the crisp up, about 4-5 minutes. Remove from pan and turn stuffing side up onto paper towels to drain.
In same bowl with reserved stuffing, add oil, mustard, and vinegar. Stir well to make the dressing. Put spinach in a large bowl and add dressing, tossing to coat evenly. Plate the salad and top with the fried deviled eggs.
1 comment:
the devil eegs look very good I was just making my way throught blog land and came a pond your blog .. happy holidays
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