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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Deviled Eggs with Lemon Zest, Chives and Capers

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Deviled Eggs with Lemon Zest, Chives and Capers Empty Deviled Eggs with Lemon Zest, Chives and Capers

    Post by Lobo Wed 27 Jan 2016, 8:06 pm

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    Prep Time: 25 minutes
    Cook Time: 20 minutes
    Servings: 6
    Ever-popular deviled eggs have many variations. Sometimes, as in the French classic oeufs mimosas, the yolks are simply mashed with Dijon mustard and seasoned with salt and pepper. Here, a heady mix of shallots, chives, capers and lemon zest are added to the yolks along with the mustard. 






    • 349

    Ingredients:


    • 6 eggs 
    • 1 Tbs. Dijon mustard 
    • 1 Tbs. mayonnaise 
    • 1/2 tsp. salt 
    • 1/2 tsp. freshly ground pepper 
    • 2 Tbs. minced fresh chives 
    • 1 tsp. minced shallots 
    • 1 1/2 Tbs. capers, rinsed, drained, patted dry and coarsely chopped 
    • 2 tsp. grated lemon zest 

    Deviled Eggs with Lemon Zest, Chives and Capers Wine-pairing-icon-white

    Wine Pairing

    This pairs well with medium-bodied sparkling wines like the Champagne Doyard Cuvée Vendemiaire 1er Cru from our Wine Club.

    Directions:

    Place the eggs in a large saucepan and add cold water to cover by 1 to 1 1/2 inches. Bring to a boil over medium-high heat. When the water reaches a boil, remove the pan from the heat, cover and let stand for 20 minutes.

    Using a slotted spoon, remove the eggs from the pan. Pour off the hot water and fill the pan with cold water. Return the eggs to the pan and let cool for 5 minutes. Remove the eggs and peel them under cold running water.

    Cut the eggs in half lengthwise. Carefully remove the yolks and place in a bowl. Set the whites aside. Add the mustard, mayonnaise, salt, pepper, chives, shallots, capers and lemon zest to the yolks. Using a fork, mash together until the yolk mixture is smooth and fluffy.

    Spoon 1 heaping teaspoonful of the yolk mixture into the cavity of each egg-white half, mounding it slightly. Arrange the deviled eggs on a plate. Serve immediately, or cover and refrigerate for up to 4 hours. Serves 4 to 6.

    Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
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