French-Style Deviled Eggs

What is it about deviled eggs and parties? The two just seem to go hand in hand. Parties, and family get-togethers. The two occasions the sons know we’re guaranteed to have them at. This version of the classic features ingredients that remind me perfectly of a quality French vinaigrette. Dijon mustard, red wine, and shallots together in one dish … oh yes! Plenty of bold flavors that work well together….and a variety of textures so you don’t get bored! Not that you would get bored when you’re eating it at a party, but that’s beside the point.

As the holiday season continues, the sons’ will continue to enjoy this family fav. I will enjoy it as well, as long as the windows are open. I smell enough phantom (and real farts) from them, without the added sulfurous mix of boiled eggs. Even son # 2 who previously hated deviled eggs and avoided them at all costs, while the other sons’ were  busy fighting over who’d claimed his uneaten share, will enjoy them. The first time I made these, he ate 5 of them! Even he couldn’t get over it.

So basically, these really need to be a part of your life, like, immediately. Especially the holiday party, get together with all the relatives-ing part. Just make these ahead of time so nobody chokes on a thick cloud of air freshener. Although, if your family’s anything like ours, there’s always that one relative who everyone will suspect anyway 😉

French-Style Deviled Eggs

 

recipe adapted from Left Side of the Table

6 eggs
1/4 cup mayonnaise
1 tsp red wine vinegar
1 tsp grainy Dijon mustard
1 tsp lemon juice (optional)
2 tbsp minced shallots, or minced red onion in a pinch
salt and pepper, to taste
fresh thyme, optional

Directions

1. First thing to do, hard boil eggs. Place the eggs carefully in a pot. Fill with cold water about an inch over the eggs. Bring the eggs to a boil. Once water is boiling, cover and remove from heat. Let sit for 12 Minutes. Then transfer the eggs to a colander and rinse with cold water to stop the cooking process.
2. Carefully peel your eggs, and remember it can sometimes be hard and if they don’t peel perfectly that’s OK.
3. Using a sharp knife, cut the peeled eggs in half lengthwise. Use a spoon to carefully remove the yolks, and set them aside in a small bowl. Place the egg whites onto a platter, or other kind of serving dish.
4. Add all ingredients, except the thyme garnish (if using) to the egg yolks. Using a fork, smash and stir all ingredients together until fully incorporated. Lemon juice is optional, because it can make the filling a bit more runny than normal. Make sure to smash the yolks completely.
5. For a fancy, clean look use a clear plastic ziploc bag to pipe the filling into the eggs. Place the filling in the corner of a bag, and cut the edge (about 1/2″) off the bag. Fill each egg. If you don’t want to use a bag, simply spoon in the filling. Garish each egg with a small piece of thyme on each and use extra thyme to decorate the plate. Refrigerate until ready to serve.

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