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Monday, June 27, 2011

Pan-Crisped Deviled Egg Salad

Egg Salad
DSC_0006

Here's the thing about eggs, the Noble Egg. i like it. i like it runny, fried, hard boiled, soft boiled, scrambled, omelette'd, poached... i especially like it sunny side up with SOY SAUCE. that is one of my ultimate comfort foods. i went thru a phase in middle school where i hated it, the consistency of it made me gag, and then there was also that one time in high school where a girl hit me with a raw egg, may she have everlasting painful trots for the rest of her life... anyway, consistency and egg attack aside, i'm back to loving on eggs, especially since it's been proven that it's quite healthy for you. dw & i don't eat much meat during the week, it's a good source of protein for us and so incredibly easy to prepare. he's particular about where the eggs come from, they must be organic and if at all possible, the chickens must have access to excercise outside of the coop. that's my darling, always sticking up for the chicks.

Pan-Crisped Deviled Eggs on Lettuce
adapted from The Spendid Table's How to Eat Supper by Lynne Rossetto Kasper and Sally Swift

note: don't get hung up on exact measurements, i used the ingredients list as a guideline but winged the rest. also, it's helpful to peel the eggs soon after they've been boiled. waiting a few hours when they're cool makes for a harder time peeling.

Egg Filling:
6 large eggs, hard-cooked and peeled
1 teaspoon Dijon mustard
1 medium garlic clove, minced
1 really small onion, minced (a shallot would be ok)
2-3 teaspoons yogurt (dw doesn't like mayo, original calls for the latter)
some thyme, or whatever herbs you have on hand
1 1/2 teaspoons cider vinegar
Salt and fresh-ground black pepper
2 to 3 tablespoons good-tasting extra-virgin olive oil

Dressing:
The leftover egg stuffing
3 tablespoons extra-virgin olive oil
1 generous teaspoon Dijon mustard
2 1/2 tablespoons yogurt
2 1/2 teaspoons cider vinegar
Salt and fresh-ground black pepper

Salad:
4 generous handfuls mixed greens, bibb, sorrel, purslane, whatever!, washed and dried

Slice the eggs in half lengthwise. Gently remove the yolks, and place them in a bowl. Keep the whites.

Add the mustard, garlic, onion, thyme, yogurt, mayonnaise, and vinegar to the yolks. With a spoon, mash everything together into a thick paste. Add salt and pepper to taste.

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).

In a large nonstick skillet, heat some oil over medium heat. Gently place the eggs in the pan, stuffed side down. Cook until the eggs are browned, 3 to 5 minutes. Sprinkle them with salt and pepper as they cook.

As the eggs fry, 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.

Gently lift the eggs from the pan, turn them filling side up, set them on the greens, and serve.

9 comments:

  1. i'm eating egg and spinach on a bagel right now! best breakfast. I've never been a huge deviled egg fan, but the pan-frying makes 'em look really appetizing.

    i am curious about this egg attack....

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  2. Hahhaa, exercise, yes, I like a free running chicken laying my eggs, too. This looks so yummy!

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  3. Pan crisped deviled eggs? Intriguing idea.

    So has DW ever considered putting up a coop?

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  4. this looks spectacular!

    i'm not a big mayo fan myself, which usually means deviled eggs are out for me. the yogurt switch is such a good idea, i think i'm going to have to try it!

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  5. I don't like eggs, I love them. I've noticed that we are eating through about a tray of eggs a week the last few weeks. That's an average of 15 eggs a week per person! I don't need any more encouragement to eat eggs. I worry about deviled eggs because I could eat more than 2 in a sitting. Though padding it out with some salad greens makes it less guilty.

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  6. I love eggs and I love salad. This post is for me.

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  7. A couple weeks ago, my squeeze & I were at a wedding where during the cocktail hour they just kept walking around with tray after tray after tray of deviled eggs. I'm guilty of taking two, but he's guilty of downing about 8 of them -- they were so good!

    We're totally egg people, and this looks awesome. If he's not deviled-egged out, I might have to make these for him.

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  8. oh my goodness this rocks my world. I too am a total egg maniac and love and adore all kinds of eggs any and every way... But crisped deviled egg?? wowza!

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  9. foxflat, oh it's just high school girl drama. i ended up with an egg on my head & it did wonders for my hair.

    photohogger, it's amusing to watch D look thru the entire selection of eggs at Whole Foods.

    wendi, it's amazing. actully anything pan fried is amazing. and yes, he would love to put up a coop.

    sm, yogurt switch is fantastic. anything that calls for mayo will now be switched out with yogurt.

    bunnyeatsdesign, i feel the same way about deviled eggs, i could eat alot of it! & putting it atop greens is healthier.

    nudefood, enjoy!

    meister, i hope you're able to make these soon, it really is the perfect summer dinner.

    karen, it's such a simple concept but when i read the recipe i thought it was one of the most revolutionary thing, ever.

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