The trees are blooming in New York; it’s showstopping. Forsythias, exuberant magnolias, Callery pears like downy street clouds, vaporous cherry blossoms. And yet.
It isn’t time! I am still anticipating winter; the snow, the stews, the spiked hot chocolates by the fire. I have a notebook full for recipes longing for freezing temperatures: braised short ribs, slow-cooked duck, a quick spicy lentil soup if you’ve come home late from the cold. I see they will have to wait.
The year is creeping ahead, chives and tarragon have pierced my balcony beds, and so, submitting to nature’s infectious enthusiasm, I have embraced spring — but not, I admit, without a pinch of regret for a winter that wasn’t really.
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6 eggs
About 10 stalks chives
About 3 stalks tarragon
5 or 6 leaves parsley
3 tsps mayonnaise
2 tsps red wine vinegar
Sea salt
Freshly ground black pepper
Smoked Spanish paprika
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Meanwhile, chop the herbs very very finely.
Once the eggs are cooked, strain the boiling water and add lots of cold water so they cool quickly.
Peel the eggs. Slice each in half lengthwise, carefully scoop out the yolks, and place them in a plate or shallow bowl.
Mash the egg yolks thoroughly with the mayonnaise, vinegar, finely chopped herbs, a pinch of salt, and a grind of black pepper.
With a small spoon, scoop the yolks back into the egg whites as neatly as possible.
At the very last minute, sprinkle a pinch of paprika on each egg.
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Tags: eggs
Nettle and Quince 
2 April 2012 at 13:58 |
I adore deviled eggs but never think to make them on my own. Love your “fines herb” version.
10 April 2012 at 10:58 |
Thanks, Steve. I was the same! Love deviled eggs and never made them, then the other day I had a sudden craving… The fun thing is the possibilities are endless. The other day I saw version with anchovy (on Saveur I think). Hmmm.