Tarragon-Garlic Deviled Eggs With Radishes And Mixed Greens
serves 2
These are not the mayonnaise-drenched deviled eggs of childhood. Garlic, tarragon and Dijon mustard flavor this sophisticated twist on the classic. Wash them down with a glass of chilled rosé from Provence.
Read more about this recipe at the Cookthink blog.
2 eggs
1 garlic clove
1 pinch salt
1 teaspoon Dijon mustard
1 teaspoon vinegar
Olive oil
1 teaspoon chopped tarragon leaves
Mixed greens
2 radishes, sliced
Tarragon vinaigrette
prep: 15 minutes
total: 30 minutes
mortar and pestle
pot
bowl of ice water
1. Put 2 eggs in a pot and cover them with water. Bring the water to a simmer over medium-high heat. The water should be gently bubbling -- if the boil is too high the eggs will bounce around. Let the eggs simmer for 10 minutes. After 10 minutes, drain the eggs and put them in a bowl of ice water.
2. Peel the eggs and cut them in half.
3. Crush the clove of garlic with a pinch of salt with a mortar and pestle until it becomes a translucent paste.
4. Scoop the yolks out of the whites and add to the garlic. Continue mashing and then add the mustard, vinegar and olive oil until you have a thick, creamy emulsion. Add the chopped tarragon and stir gently.
5. Spoon the mixture back into the egg whites.
6. Serve on mixed greens with sliced radishes. Drizzle with tarragon vinaigrette.
