The Atlanta Journal-Constitution
HOMESTEAD DEVILED EGGS
At Homestead, a neighborhood restaurant in Washington, these eggs arrive seated on a zippy bed of asparagus-tarragon puree — an easy and excellent way to introduce some green.
Make ahead: The eggs can be hard-cooked up to 1 week in advance; refrigerate in an airtight container. The puree can be refrigerated in an airtight container (with plastic wrap directly on the surface) for up to 1 week. The filling can be prepared a day in advance; store in a gallon-size zip-top bag. It’s best to fill the eggs the same day they are served.
From chef Marty Anklam of Homestead in Washington.
For the puree:
12 asparagus stalks (woody ends
trimmed), cut into 2-inch pieces 1 medium shallot, chopped
1/2 ounce tarragon leaves (1/4 cup; from a 0.75-ounce hardshell pack or about 10 stems)
1 tablespoon tarragon vinegar or
champagne vinegar
1 tablespoon fresh lemon juice 4 tablespoons extra-virgin olive oil,
or as needed
1 teaspoon kosher salt
For the eggs:
12 large eggs, hard-cooked
1/2 cup mayonnaise
1 teaspoon whole-grain mustard 1 teaspoon champagne vinegar, white wine vinegar or tarragon vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black
pepper
2 dashes hot sauce, preferably
Cholula brand
Spanish smoked paprika
(pimenton), for garnish Microgreens, for garnish (optional)
For the puree: Bring a saute pan of water to a boil over high heat. Fill a bowl with ice water.
Add the asparagus to the boiling water; cook/blanch for a minute or two, just until the vegetable pieces are a brighter green. Use a slotted spoon to immediately transfer to the icewater bath to cool.
Drain and transfer to a food processor, along with the shallot, tarragon, vinegar and lemon juice. Puree until fairly smooth; stop just to taste, then, with the motor running, drizzle in just enough of the oil to smooth and reduce the acidity. Add the salt and puree until well blended. The yield is about 1 ¼ cups; transfer to an airtight container. Place plastic wrap directly on the surface, then seal with the container lid and refrigerate until ready to use (and up to 1 week).
For the eggs: Cut the eggs in half lengthwise. Place the yolks in a food processor, along with the mayo, mustard, vinegar, salt, pepper and hot sauce; puree until smooth.
Make sure the egg white halves have no trace of cooked yolks. (You may wish to slice a thin layer off the bottoms of each one, for stability.)
Spread the asparagus puree on individual small plates or a platter. Spoon or pipe about a tablespoon of the filling into each egg white half, arranging the eggs atop the puree.
Just before serving, sprinkle each egg lightly with the smoked paprika and garnish with the microgreens, if using. Serves 4 to 6 (makes 24 halves)
Per filled half: 90 calories, 3 g protein, 1 g carbohydrates, 9 g fat, 2 g saturated fat, 95 mg cholesterol, 130 mg sodium, 0 g dietary fiber, 0 g sugar