You can’t have Easter brunch without eggs, specifically my favorite egg dish: deviled eggs! I wanted something different than the typical kind you find at a gathering in the American South. After tasting this, I found that I love this a lot more than the traditional recipe! Here, the brininess of the capers mix well with the egg yolks while the shallot adds a depth I have never experienced in a deviled egg; and finally, the tarragon adds a nice finish. ( This is a modified version of a Bon Appetit recipe).
SERVINGS: MAKES 12
- 6 hard-boiled eggs (boil a couple more in case they don’t look so nice after you peel them)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon mayonnaise
- 1 1/2 teaspoon Dijon mustard
- 4 teaspoons chopped fresh tarragon
- 1 tablespoon minced drained capers
- 2 teaspoons minced shallots
- Tarragon leaves and or capers for garnish
- Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork.
- Mix in oil, mayonnaise, and mustard. Stir in tarragon, capers, and shallot. Season to taste with salt and pepper.
- Place yolk mixture into a plastic zip top bag, making sure you fill only one corner of the bag. Snip the corner and pipe the yolk mixture into the empty egg whites. Alternatively, you can spoon the yolk mixture into the whites.
- Garnish with tarragon leaves and or capers if desired.
- DO AHEAD Can be made 4 hours ahead. Cover loosely and refrigerate.
July 4th parties generally involves grilled meats, watermelons, alcohol and pool parties. We were asked to bring a side to this year’s party and I thought I would bring something that was light and somewhat on the healthier side, however, I have to confess: I really wanted to make this so that our vegetarian friend could eat something other than salad and watermelon! To make this a vegetarian main course, add 2 medium carrots that have been peeled and small diced; for those that want some protein, add 2 cups shredded cooked chicken in addition to the carrots.
- 1/2 cup blanched slivered almonds
- 2 tablespoons white sesame seeds
- 2- 6 oz packages of wild rice (such as Gourmet House)
- 3 medium scallions, thinly sliced (white and light green parts only)
- 2 cups shelled cooked edamame, thawed if frozen
- 1 medium to large Bartlett pear, peeled, cored and small diced
- 1/2 cup dried cranberries
- 3 tablespoons olive oil
- 2 tablespoons toasted sesame oil
- Juice from 1/2 a medium lemon
- zest of 1 lemon
- 1/4 cup rice vinegar
- 3 teaspoons honey
- Kosher salt
- Freshly ground black pepper
- Cook rice according to package instructions.
Toast the slivered almonds, spread the almonds in a single layer on a dry, shallow baking dish or cookie sheet. Place in a preheated 350° oven. After five minutes, remove the pan, shake to rearrange the almonds, and return to the oven. After another five minutes, check the almonds again. If they are dark enough, remove them from the oven. If they need a little more browning, shake again and return to the oven. Check every couple of minutes to avoid overcooking/burning. Overall, the almonds should roast for 10-15 minutes. The almonds will be just barely darker than they were raw; they should not be too dark. Transfer to a large heatproof bowl.
- Place the sesame seeds in a medium frying pan over medium heat and toast, stirring often, until golden brown (do not let the seeds burn), about 2 to 3 minutes. Transfer to the bowl with the almonds.
- Add the rice, scallions, edamame, and cranberries to the bowl with the almonds and sesame seeds and toss to combine.
- Whisk the olive oil, sesame oil, lemon juice, lemon zest, rice vinegar, honey, and a pinch each of salt and pepper in a medium bowl until combined. Drizzle over the rice mixture and toss to combine. Taste and season as needed with more salt, pepper, and additional lemon juice or honey if needed. Cover and chill for at least one hour before serving