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Square Deviled Eggs MICHAEL SYMON

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A delicious favorite to serve at your next party!

1 tablespoon olive oil (for greasing)
12 large eggs
1/4 cup mayonnaise
1 tablespoon white wine vinegar
2 tablespoons yellow mustard
3-4 dashes hot sauce
Kosher salt and freshly ground black pepper (to taste)
2 cups French bread (roughly torn into chunks)
1 tablespoon butter
3 tablespoons parsley (chopped)
3 tablespoons chives (chopped)
2 tablespoons tarragon (chopped)
Kosher salt and freshly ground black pepper (to taste)

Preheat your oven to 350ºF. Grease an 8×8-inch baking dish with olive oil.
Crack and separate the yolks from the whites into two mixing bowls. Set aside the yolks. Whip the whites just until frothy and aerated and pour into the prepared baking dish, cover with foil and bake until the whites are completely set, about 18-20 minutes. Remove from the oven, uncover and cool completely.
Meanwhile, whisk together the yolks until smooth. Place a non-stick saute pan over medium-low heat and grease with olive oil. Add the egg yolks and scramble using a fork or rubber spatula until fully cooked and slightly dry, about 5 minutes. Remove from the heat to cool completely.
Remove the cooled yolks to the bowl of a food processor and add the mayonnaise, white wine vinegar, mustard and hot sauce. Season with salt and pepper and pulse until blended and smooth. Remove the filling to a piping bag.
Cut the egg whites into 1-inch squares and pipe some filling on top. Garnish with herbed breadcrumbs.
For the Herbed Breadcrumbs:
In the bowl of a food processor, add the French bread and pulse until coarsely ground into breadcrumbs. Heat a large saute pan over medium-low heat and add butter. Add the breadcrumbs to the skillet and allow to cook until golden brown, about 5 minutes. Season with salt and pepper.
Remove to a medium bowl and add the parsley, chives and tarragon. Sprinkle over the deviled eggs.
Tip: Make the baked whites and cooked yolk mixture in advance. Right before the party, cut the whites into squares and pipe the filling on top.

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