Pan-Crisped Deviled Eggs on French Lettuces

A classic appetizer in salad form! Easy enough for a weekday and elegant enough for a dinner party.

Deviled eggs are one of my absolute favorite appetizers. Growing up, my grandma would make a double batch of them for all of our family gatherings. My cousins and I would go to town on them.

I’ve made lots of versions of deviled eggs over the years, but hers is still my favorite. Earlier this year, I dressed them up a bit, and they were a big hit!

So when I saw this gorgeous salad topped with deviled eggs in The Splendid Table’s How to Eat Supper cookbook, I knew I had to make it STAT!

Let me start by saying that the genius behind stuffing and pan-frying deviled eggs is the one and only Jacques Pépin, as described in his memoir, The Apprentice: My Life in the Kitchen.

I love the spin that The Splendid Table took on this, by using some of the deviled egg stuffing as the base for a salad dressing. It was beautifully creamy and incredibly flavorful!

Plus, just look how gorgeously golden brown and delicious they got! I maaaaay have eaten several extras before I even dug into the salad. For QC purposes, of course.

I’ve really been enjoying this cookbook – I love listening to The Splendid Table’s podcast, and this book is full of wonderful recipes and tips. I have lots of recipes in my “to try” pile from this one!

Pan-Crisped Deviled Eggs on French Lettuces

• Yield: Serves 4 as a main dish; 6 as a first course 1x

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Description

A classic appetizer in salad form! Easy enough for a weekday and elegant enough for a dinner party.

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Ingredients

Eggs:

• 8 large eggs, hard-cooked and peeled
• 1 scant teaspoon Dijon mustard
• 2 medium garlic cloves, minced
• 2 1/2 teaspoons minced onion
• 2 1/2 tight-packed tablespoons fresh flat-leaf parsley, coarse chopped
• 2 to 3 tablespoons milk
• 2 1/2 teaspoons mayonnaise
• 1 1/2 teaspoons white wine vinegar
• Salt and fresh-ground black pepper
• 2 to 3 tablespoons good-tasting extra-virgin olive oil

Dressing:

• The leftover egg stuffing
• 3 tablespoons good-tasting extra-virgin olive oil
• 1 generous teaspoon Dijon mustard
• 2 1/2 tablespoons milk
• 2 1/2 teaspoons white wine vinegar
• Salt and fresh-ground black pepper

Salad:

• 4 generous handfuls mixed greens, such as Bibb lettuce, much, and dandelion greens or frisee, washed and dried

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Instructions

1. Cut the hard-cooked eggs in half lengthwise. Gently remove the yolks (fingers work best), and place them in a medium bowl. Reserve the whites.
2. Add the mustard, garlic, onion, parsley, milk, mayonnaise and vinegar to the yolks. With a fork, crush everything together into a thick paste. Add salt and pepper to taste.
3. Pack the mixture back into the hollows of the egg whites, so the filling is even with the surface of the egg, not mounded. You will have leftover stuffing (this becomes the salad dressing).
4. In a large nonstick skillet, heat the oil over medium heat. Gently place the eggs in the pan, stuffed side down. Cook until the eggs are beautifully browned, 3 to 5 minutes. Sprinkle them with salt and pepper as they cook.
5. As the eggs sauté, combine in a large bowl the leftover egg stuffing with all the dressing ingredients. Add the salad greens to the bowl, and toss. Heap them on a serving platter.
6. Gently lift the eggs from the pan, turn them filling side up, set them on the greens, and serve.

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Notes

Recipe from The Splendid Table’s How to Eat Supper – Lynne Rossetto Kasper and Sally Swift

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