I hate mayonnaise. I hate it more than sunburns. I hate it more than I hate people who clip their nails on the subway. I hate it, to paraphrase the great Diane Chambers, with the white-hot intensity of a thousand angry suns.
But god help me, I love deviled eggs.
As a mayo hater/deviled egg lover, it's vital for me to reduce underlying mayo flavor as much as possible, while still maintaining the integrity of the dish. Since it's a primary ingredient in most versions, this is somewhat difficult.
Enter Provencal Deviled Eggs from Cooking Light. Filled with bits of olive, caper, sun-dried tomato, Dijon, and various herbs, it's a fabulously briny, lighter twist on the classic appetizer. Creamy and complex, you wouldn't think mayonnaise plays a role at all, unless you knew it going in. The sole downside: You will polish off an entire plate before departing the buffet table, leaving friends and family with no eggs to call their own.
Happy holidays, fellow mayo-haters. May these deviled eggs make it merry and bright.
- 1 tablespoon chopped sun-dried tomatoes, packed without oil
- 12 large eggs
- 1/3 cup light mayonnaise
- 1 tablespoon chopped, pitted kalamata olives
- 2 teaspoons chopped fresh parsley
- 2 teaspoons chopped capers
- 1/2 teaspoon dried thyme
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Chopped parsley for decoration
In a small bowl, soak sun-dried tomatoes in boiling water for 30 minutes. Drain and reserve.
Place eggs in a large saucepan. Fill with cold water to 1/2 inch above eggs. Over medium-high heat, bring to a boil. Kill heat. Cover. Let sit 7 minutes. Transfer eggs to an ice bath and let sit 3 minutes. Peel and cut in half lengthwise, removing yolks.
In a medium bowl, combine 8 egg yolks, mayonnaise, olives, parsley, capers, thyme, mustard, salt, and pepper. Mush together with fork, adding more mayo for creaminess if desired.
Fill each egg white with 1 or 2 teaspoons of yolk mixture. Sprinkle with parsley. Serve.