Thursday, July 31, 2014
Inquirer Daily News

Green Deviled Eggs Recipe

From JG Domestic (Makes 24 pieces)

12 whole eggs, hard boiled, shocked under cold water and peeled
1 Tbsp. Fine Herb Oil (see below)
1 Tbsp. crème fraiche
1 pinch cayenne
½ tsp. kosher salt
1 Tbsp. mayonnaise
½ tsp. Dijon mustard
½ tsp. Country Ham Escabeche (see below)
 
For the Fine Herb Oil:
1 bunch basil
1 bunch tarragon
1 bunch parsley
1 bunch chive
2 cups spinach
2 cups vegetable or canola oil
1 tablespoon salt
2 quarts water
 
 
For the Country Ham Escabeche:
 
¼ lb. Benton’s Country Ham, brunoise
¼ cup shallots, brunoise
¼ cup apple cider vinegar
¼ cup light brown sugar
2 Tbsp. extra virgin olive oil
1 piece of clove
½ Tbsp. parsley, finely chopped
¼ Tbsp. kosher salt
1 Tbsp. lemon juice

For the Fine Herb Oil:

 

In a medium pot over high heat, bring water to a boil and then add salt. Continue boiling. Add all of the herbs and remove pot from heat. Allow the herbs to steep in the water for 10 minutes. Strain the herbs and discard the water. Using a cheese cloth, place all herbs and squeeze off the excess water (careful, the herbs will be hot). In a blender, add the spinach and oil and blend for about a minute, until completely blended. Add herbs to blender and puree until completely blended. Pour the mixture through a fine mesh strainer. Store in the refrigerator.
 
Directions:

 

1. In a medium sauce pan over high heat, combine lemon juice, clove, vinegar, light brown sugar and salt, and bring to a boil. Once boiling, immediately turn off heat and bring to room temperature. In a small bowl, combine ham and shallots. Strain lemon, clove, vinegar, sugar and salt mixture over ham and shallots. Toss with oil, parsley, and a few drops of lemon juice.
 
2. To assemble: Cut the hard boiled eggs in half, placing yokes in a medium size bowl. Rinse the egg whites in cold water, cleaning off any excess yoke. Store egg whites with the cavity facing down on a baking tray lined with paper towels. Refrigerate.
 
3. In a mixing bowl, add the egg yolks. Incorporate the fine herb oil, crème fraiche, cayenne, kosher salt, mayonnaise and Dijon mustard. Mix ingredients until smooth.
 
4. Fill egg whites evenly with yolk mixture. Top with country ham escabeche. Serve immediately or store covered in refrigerator.
Tagged as: | Side dish

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