Pickled Eggs Remoulade
I am a deviled egg fan, big time. I even have a pinterest file devoted just to "Deviled Eggs".
They are the perfect springtime buffet snack, and the fillings and toppings are endless.
Bon Appetit had a good idea so you don't have to pipe the filling back into the egg.....just make hard boiled eggs and top them with a "remoulade" sauce, made with capers, pickles and lots of fresh herbs.
You can assemble these just before serving.
Use whatever herbs you have, I never have chervil (seems the French always do).
I made these even prettier by making my eggs pink (or pickled eggs).....I just plop the hard boiled eggs in some beet juice from a jar for about an hour. The longer they sit in the juice, the pinker they get.
Here's the basic recipe adapted from Bon Appetit:
oil-packed anchovy fillet, finely chopped
Tbsp. finely chopped cornichons (or dill pickle)
Tbsp. fresh lime juice
tsp. Dijon mustard
tsp. finely chopped drained capers
cup finely chopped tender herbs (such as parsley, chives, tarragon, and/or dill), plus more for serving
Kosher salt, freshly ground pepper
Hot sauce and/or flaky sea salt (for serving; optional)
Cook the eggs for 10 minutes. My trick is to let them rest in WARM water in the pan for 5 minutes, then run them under WARM water and peel. This method has never failed me.
Cut the eggs in half and lay on a serving tray.
Make the sauce by combining all the ingredients together, saving a small bunch of the chopped fresh herbs for the top. Plop some of the remoulade on top of each egg half before serving.
A nice change from the standard deviled egg.
Love your squash blossom necklace!!!