Deviled eggs are one of the warm weather foods that I look forward to most. Even though there's nothing preventing me from making them year-round, they've always struck me as a summer food, best when consumed outside on a sunny day. With the weather warming up, I thought it was about time to whip up my my first batch of deviled eggs of the season.
If you follow the recipe for these Egg Shooters from Bromberg Bros.Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg you'll find that they aren't exactly deviled eggs, more like hard-boiled eggs topped with Olive Oil Mayonnaise and Pickled Peppers or with Crème Fraiche and Salmon Roe. I decided to take a little liberty with the recipe and tweak it into a fancier form.
For the first version, I mashed the egg yolks with a few spoonfuls of homemade olive oil mayo, and some kosher salt and white pepper. I topped the deviled eggs with some pickled peppers (I had started pickling a few days ago). The creaminess of the mayo and egg yolks was the prefect foil for the tart, spicy pickled peppers.
The second batch substituted crème fraiche for mayo and mashed with the yolks had a wonderful buttery sweetness. The smokey trout and salty roe made these egg shooters not only quite beautiful, but satisfying and positively addictive. I know I'll be returning to these recipes again and again as the weather heats up.
- 4 large eggs
- 3 tablespoons Olive Oil Mayonnaise (recipe follows)
- 2 Pickled Peppers (recipe follows)
- Perfect Sauté Seasoning (recipe follows) or salt and freshly ground white or black pepper
- For Olive Oil Mayonnaise:
- 1 1/2 teaspoons red wine vinegar
- 1/4 teaspoon kosher salt
- 1 large egg
- 1 large egg yolk
- 2 teaspoons Dijon mustard
- 3/4 cup canola oil
- 1/2 cup extra-virgin olive oil
- Freshly ground black pepper
- For Pickled Peppers:
- 2 whole jalapeño peppers
- 2 whole serrano peppers
- 1 whole long red chile pepper
- White vinegar, for covering
- For Perfect Sauté Seasoning:
- 1/4 cup plus 2 tablespoons salt
- 1 teaspoon finely ground white pepper
Place the eggs in a saucepan; fill with cold water to cover. Bring to a boil over high heat. Remove the pan from the heat, cover and let stand for 10 minutes. Drain the eggs, then plunge in ice water to cool. Peel and halve lengthwise.
Arrange the egg halves yolk side up on a platter. Top each half generously with mayonnaise. Sprinkle the eggs with peppers and seasoning and serve.
Variation: Egg Shooters with Smoked Trout and Trout Roe: Substitute crème fraiche for the mayonnaise and omit the peppers and seasoning. Top with 1 ounce flaked smoked trout, 2 tablespoons trout or salmon caviar, and chopped fresh chives.
Olive Oil Mayonnaise (makes 1 3/4 cups): In a large bowl, whisk together the vinegar and salt until the salt dissolves. Whisk in the egg, egg yolk, and mustard until fully combined. Whisking constantly and vigorously, very slowly drizzle in the oils until the mixture is fully emulsified and thickened. Season with pepper to taste.
Pickled Red Peppers (makes about 1 pint): Bring a small saucepan of water to a boil. Add the whole jalapeños, serranos, and red chile pepper; cook for 1 minute. Drain.
Place the peppers in a small airtight container. Pour vinegar over the peppers to cover. Seal the container tightly and refrigerate for 3 days before slicing and using. The peppers will keep in the refrigerator for at least 1 month.
Perfect Sauté Seasoning (makes 1/3 cup): Combine the salt and pepper and store in a covered container.