The Memorial Day weekend is upon us and what better time to enjoy that classic appetizer, deviled eggs? You know what I’m talking about. You take hard-cooked eggs that have been peeled and halved lengthwise, you remove the yolks and mash them together with some mayonnaise and other seasonings, and then you spoon the mixture back into the empty whites. Easy peasy, and for many, a delicious summertime treat.
This year I decided to try a different take on deviled eggs. The classic version is good but I thought it was time to mix things up a bit. As I was searching the internet for some ideas, I ran across a recipe on The Splendid Table that adds an intriguing French twist to both the ingredients and the technique. “Pan-Crisped Deviled Eggs on French Lettuces” starts out by tweaking the yolk mixture with the addition of some shallots and white wine vinegar and and substituting Dijon mustard for yellow. It then takes the imaginative next step of browning the eggs, filling side-down, in some extra virgin olive oil. The result is a yolk with a bit more caramelized flavor and texture than you find in the classic deviled egg recipe.