A classic party food goes Italy: the deviled egg
When I was growing up, deviled eggs were served as a the protein component to our sandwich dinners from time to time, following the classic recipe that had been passed down to my mum through her Czech family roots: eggs, mustard, capers, anchovies. Although I liked them, they never made my list of my favorite foods. If Mum asked me what I wanted for dinner, you could bet that I would request bacon pancakes, but no deviled eggs. (German style pancakes and no – they are nothing like the German pancake sold at the International House of Pancakes. Never saw anything like that in Germany). But I never had a soft spot for boiled eggs, either. Guess I am just a frittata kind of girl.
So why oh why did visions of deviled eggs suddenly form in my mind when I started reading one of my favorite new cookbooks, Amanda Hesser’s “The Essential New York Times Cookbook”? Maybe it was the descriptions in the recipe for deep fried deviled eggs (it calls for first filling the egg halves, putting them back together, breading the egg and then frying it)? Or was it the image of a summer picnic appearing before my inner eye as I learned that the deviled egg originated as a picnic food? (Of all things! Who would take a delicately filled deviled egg on a road trip?!) Winter has arrived and the thought of a summer picnic felt kind of comforting. Plus, is there is no doubt that deviled eggs make a mighty good finger food at the upcoming holiday parties.
And this is how this deviled egg with an Italian twist was conceived! Roberta’s Eggplant Spread takes center stage here. Being a blend of eggplants, sun-dried tomatoes, olives, oregano and chili peppers it has so many great taste components, that preparing this deviled egg is easy as 1-2-3.
Enjoy the holiday preparation frenzy, share great food and moments with your friends & family and please make sure you are buying your eggs for this dish from your trusted farmer that raises the chickens on pasture.
Ingredients
6 eggs, hard boiled
1 3/4 tbsp red onion, finely chopped
5 tbsp Cosimo’s Extra Virgin Olive Oil “blend”
2 1/2 tbsp Roberta’s Eggplant Spread
1 ½ tsp white wine mustard
½ tsp lemon juice
salt and pepper to taste
oregano for decoration
Method
(1) Cut eggs lengthwise into halves and gently take out the egg yolk. (2) Mash the egg yolks with a fork and mix in onions, Cosimo’s Extra Virgin Olive Oil, Roberta’s Eggplant Spread, mustard and lemon juice. Let sit for 15 minutes. (3) Adjust lemon juice, salt & pepper to taste. (4) Fill the empty egg whites and add spring of fresh oregano or sprinkle with dried oregano.
You can prepare the filling a day ahead and assemble eggs before serving them. Make sure to keep everything well refrigerated!
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Tags: amanda hesser, deviled egg recipe, eggplant spread, finger food recipe, holiday entertaining, party buffet, The essential New York Times Cookbook
