Deviled Duck Or Chicken Eggs With Smoked Mayonnaise And Mushroom

Deviled Duck Or Chicken Eggs With Smoked Mayonnaise And Mushroom -

Serves 24
Published in: Atlanta Journal Constitution

12 duck or chicken eggs
1/2 cup mayonnaise
1/2 cup sweet pickles -- chopped
1/4 cup chopped dill
1/4 cup chopped basil
1/4 cup chopped chives
1/4 cup chopped cilantro stems
2 tablespoon capers
1 tablespoon chopped tarragon
3 good splashes Tabasco
Zest and juice of 1 lime -- divided
1 tiny pinch smoked salt
Salt and pepper to taste
1 tablespoon truffle oil
1/2 cup sliced button mushrooms
2 tablespoon grated ginger

Submerge eggs in boiling water and cook for 11 to 12 minutes. Remove and
place in ice water until cooled; peel. Cut eggs in half, reserving
whites. Place yolks in a food processor and puree. Add mayonnaise,
pickles, dill, basil, chives, cilantro, capers, tarragon, Tabasco, lime
zest and smoked salt and process to combine. Season with salt and pepper.
Set aside. In a skillet, add truffle oil. Saute mushrooms and ginger for
about 3 minutes. Spoon the smoked yolk mixture in the whites and top with
the mushrooms, then a squeeze of lime juice. Serve immediately.

Recipe Notes

12 to 24 servings
Hands on: 20 minutes
Total time: 40 minutes

At first glance, the Smoked Mayonnaise and Mushroom Deviled Egg prepared
by Richard Blais, chef at Home restaurant, looks complex. He uses duck
eggs. But his creation actually has some kinship with ancient Roman and
Renaissance stuffed-egg recipes. If you don't use duck eggs, Blais said
chicken eggs can be substituted. Instead of the smoke powder that Blais
uses, we used smoked salt.

http://www.terrypogue.com/Terry

--
Rec.food.recipes is moderated by Patricia D. Hill at recipes@xxxxxxxxx
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/

.