Food on Friday: The devil’s in the details

As mentioned previously in this column, I am a huge fan of eggs. This is the first year I will be decorating Easter eggs with my daughter, and I am not sure if I’m more excited about painting them or eating the results. True, easter eggs always get that strange food coloring tint, but I can’t be deterred. I love chopping them up for cobb, egg and tuna nicoise salad. I use them as a garnish on asparagus, leeks and artichokes.  But most of all, I just love me some deviled eggs!

In my opinion, deviled eggs are usually a neglected side dish. I don’t mean that there aren’t enough of them, but that they are often poorly done. Boiling eggs until they are rubbery, then mixing the yolks with Miracle Whip does not a deviled egg make. Instead, use one of the following recipes to turn this picnic-table-staple into an elevated delicacy sure to impress your Easter guests. Just make sure to invite me over!

Recipes are after the jump.

All recipes begin like this:

Put 6 large eggs in a small saucepot. Add cold water to cover by about 1-inch. Bring the water to a boil over medium-low heat, then turn off the heat, cover and let sit for about 12 minutes.

Cool the eggs down in cold water, then peel and split lengthwise. Remove the yolks to a bowl and reserve the whites.

Tarragon-Mustard Deviled Eggs

Kosher salt and freshly cracked black pepper
1 tablespoon Dijon mustard
1 tablespoon minced shallot
1 tablespoon capers plus 1 teaspon brine
2 teaspoons finely chopped tarragon, plus 12 tarragon leaves, for garnish

Using a fork, mash the yolks with salt, pepper, to taste, and Dijon until smooth. Add the shallot, capers and tarragon and stir to combine. If too thick, add a teaspoon more of brine liquid. Spoon or pipe the yolk mixture into the egg white halves. Top each half with a tarragon leaf.

Smoked Salmon Deviled Eggs
From Barefoot Contessa on www.foodnetwork.com

1/2 cup sour cream
2 ounces cream cheese, at room temperature
2 tablespoons good mayonnaise
1 tablespoon freshly squeezed lemon juice
2 tablespoons minced fresh chives, plus extra for garnish
4 ounces good smoked salmon, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 ounces salmon roe

Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.

To the egg yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, and pepper. Beat on medium speed until fluffy. With a small spoon, fill the egg whites with the egg yolk mixture. Cover loosely with plastic wrap (you don’t want to flatten the filling) and refrigerate for 30 minutes for the flavors to blend.

When ready to serve, garnish with a dollop of salmon roe and some extra chopped chives. Sprinkle with salt and pepper and serve.

Curry Deviled Eggs

1/4 cup mayonnaise
1 tablespoon minced green onion
3/4 teaspoon curry powder
1 tablespoon minced fresh parsley

Mash yolks with fork. Add mayonnaise, minced green onion and curry powder; mix well. Season yolk mixture to taste with salt and pepper. Divide filling among egg halves. Sprinkle with minced parsley.