Sunday, April 12, 2009

Bedeviled Eggs with Basil

I think it's obvious by now that we just can't keep our noses out of the Moosewood Collective cookbooks, but can you blame us? These eggs are a perfect example of creativity, Moosewood style.

Who doesn't like Deviled Eggs? Well, actually some people don't, BUT a lot of people do. Growing up, deviled eggs were a staple at most family reunions, church gatherings, or school functions. It always seemed that every person who made their way through the buffet line came out the other side with one perfect little deviled egg somewhere on their plate. You make these Bedeviled eggs and word is going to spread like wildfire about the new fancy-schmancy eggs on the buffet. You know, the ones with the bright lemony flavor and flecks of basil - the ones people are grabbing two at a time! On second thought, you better make extras!

Now, most people make traditional deviled eggs pretty much the same way, except Aunt Dora who thinks deviled eggs is simply mashing together egg yolks and pickle relish. PASSSSSS!

But with these fantastic eggs, there is an undeniable freshness that completely sets them apart from the ordinary deviled egg. Do you love fresh basil? How about lemon? If you said "yes and yes" then we have a new and exciting deviled egg recipe for you!

Bedeviled Eggs

6 Large Eggs
2 Teaspoons Fresh Lemon Juice
3 Tablespoons Mayonnaise - NOT Miracle Whip
1/4 Teaspoon Freshly Grated Lemon Peal
Pinch of Salt and Pepper
2 Tablespoons Minced Fresh Basil

Place 6 eggs in pot and cover with water and lid. When water just begins to boil, remove from heat and set timer for 18 minutes. When 18 minutes are up, pour out the hot water and refill pot with cold water. Peel eggs. Cut eggs in half lengthwise and scoop out center yolk and place in a bowl.

When all the yolks are in the bowl, mash them. Add mayo, lemon juice, and zest. Add the basil leaves and stir together. Add salt and pepper to taste.

Mound the whites with yolk filling. Garnish with fresh basil.

We find that these taste even better the second day because by then the basil and lemon have become very well acquainted, if you know what we mean.


Anybody notice how bright yellow the yolks are in the picture above? That is not Photoshop people - THAT is free range, organic eggs! Chickens that are allowed to run and exercise and not be loaded down with antibiotics produce a very brilliant yellow yolk and the flavor is substantially better than that of yolks from chickens who live in prisons. We will talk more about buying this type of eggs later, but you can find these cage-free eggs in most of your regular grocery stores.

Happy Easter Everyone!!!

Coming Soon... Oven Fried Chicken!


Charlene said...

Sounds like I will be adapting my deviled egg recipe I take to the annual 4th of July picnic!

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