Monday, September 12, 2011

Pan-Crisped Devilled Eggs

I really enjoy getting to know new bloggers. My favourite hobby is hopping around from food blog to food blog, leaving comments and looking at all the great recipes and photographs. This month I had the privilege of meeting Debbie from The Friday Friends as part of the Secret Recipe Club. Her food blog covers savoury and sweet recipes, with some books thrown in for good measure. I found this recipe for pan-crisped devilled egg salad on her blog and was intrigued.

It turns out that pan-crisping the devilled eggs gives them a delicate, crunchy skin which is a beautiful change in texture from the smooth and creamy egg. The eggs are then paired up with a zingy dressing. It was a perfect light lunch with salad. Or you could eat these eggs over toast or a bagel.

Making these pan-crisped devilled eggs is simple. Mash up the yolks with the seasonings, then refill the eggs just until the filling is level, not mounded. Then fry them gently, cut side down.

Pan-Crisped Devilled Eggs
adapted from The Friday Friends
makes 4 half eggs

for the eggs:
2 eggs
1 small garlic clove, minced
1 T finely chopped green onion
4 t plain yogurt
1 t white wine vinegar
salt and pepper
extra virgin olive oil

for the dressing:
2 t extra virgin olive oil
1 t dijon mustard
2 t milk
1 t white wine vinegar
salt and pepper

Hard boil the eggs. The easiest way to do this is by placing them in a pan with cold water to cover. Bring to the boil. Cover and turn off the heat. Leave the pan to sit, undisturbed, for 7 minutes.
Place the eggs under cold running water to cool and then peel.
Slice the eggs in half lengthwise. Scoop the yolks out into a bowl. Set the whites aside for later.

To the yolks, add the garlic clove, green onion, yogurt, vinegar, and plenty of salt and pepper. Mix well, then scoop back into the egg whites. Do not mound the filling; instead press it down and flatten it off. The filling should be even with the surface of the egg white. Keep the leftover stuffing for the dressing.

Heat some olive oil in a frying pan over low heat. Add the eggs, flat side down. Fry without moving for 5 minutes.

Make the dressing by combining the leftover stuffing and the other ingredients. Whisk to combine.

Serve the eggs with the dressing over a salad of your choice, or on toast.

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