Skip to main content

Le Uova #ChefsSecret

By

Ask anyone and you will get a family-favorite recipe for deviled eggs. Trust me. They are easy to make, portable, and almost universally adored. I myself have even taught a version at a kids' cooking class at a local museum when we made Cracked China Deviled Eggs. I have also shared recipes for Umami Deviled Eggs, with miso and picked red onions; Herbed Deviled Eggs; and Bacon & Bleu Deviled Eggs, yes, bacon makes everything better, right?!


But most versions are fairly similar and include egg yolks and mayonnaise. For the antipasti course for our Ab Ovo Usque Ad Mala Thanksgiving menu, I was inspired by this passage in Crystal King's The Chef's Secret* - "I slaved over...eggs stuffed with their own yolks with raisins, pepper, cinnamon, orange juice, and butter" (pg. 200). No mayo, huh? Challenge accepted.

I have never piped my deviled eggs, but I wanted these to look extra pretty. I'll probably do that from now on; they looked great and were pretty quick to do!

Ingredients makes 24 deviled eggs
  • 12 large organic eggs
  • 4 T butter, softened
  • 1/4 C ricotta cheese
  • 1 T zest from an organic orange +  more for garnish
  • 1 t ground cinnamon
  • freshly ground salt, to taste
  • freshly ground pepper, to taste, plus more for garnish
  • olive oil, as needed (I probably used 1 T)
  • 24 raisins for garnish
  • fresh herbs for garnish (I used dill)
  • piping bag and tip completely optional
Procedure
 

Hardboil your eggs. Cover eggs completely with cold water by 1 to 2" in a heavy saucepan and bring to a rolling boil. Reduce heat to low and simmer eggs, covered with a lid for 30 seconds. Remove from heat and let stand - covered - 15 minutes. Transfer eggs to a bowl of ice to stop cooking. Let stand 5 minutes.

Peel eggs and halve. Remove yolks as carefully as you can so you don't split the whites. Place in a mixing bowl with all of the other ingredients. Use a hand-blender to create a smooth mixture. Mine was a little bit dry, so I added olive oil to help it come together.


Stuff the yolks back in to the whites and smoothe the tops. Pipe more filling on top, if desired. Refrigerate until ready to serve. Sprinkle with cracked black pepper, fresh dill, and orange zest. Press a raisin into the top of each egg and serve immediately. 

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.
Labels:

Comments

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t
5 comments
Read more

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

By
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir
15 comments
Read more

Homemade Lorna Doone Cookies #SundayFunday

By
Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry by Sn
6 comments
Read more