Simply thinking about deviled eggs makes me gag. The smell. The texture. The feeling of your tooth piercing the outside of a hard-boiled egg. The horrendous breath it gives you. The catastrophically bad gas members of my family would get after eating them. All of these factors individually give me the shivers. Combine them all and I start pre-vomit salivating.
Yet, this looked like a good option for dinner. And when I asked The Wife if she wanted eggplant or eggs, she answered the latter. So, the eggplant remains in the crisper for another day.
Having never made deviled eggs before, the combination of eggs, mustard and vinegar seemed like an odd one. Since Whole Foods does not typically lead you astray, I followed along and only substituted one ingredient. Rather than cooking with mayonnaise, as prescribed, I went with sour cream. It’s creamier and offers a little more tang. Since we are already cooking with mustard and vinegar, this didn’t seem like a big deal. And, it worked out fine.
WHAT WORKED: Shallots. If there is a more perfect ingredient in the world not named “garlic,” I don’t know what it would be called. Shallots are versatile. They are delicious. They are beautiful. The person that discovered them should never have to pay income taxes again.
WHAT DIDN’T: Everything went according to plan.
WHAT DID THE WIFE SAY: Makes a face, then says, “Whoa. I wasn’t expecting the mustard.”
WILL IT MAKE ANOTHER APPEARANCE: Very likely and I might try to work a mild cheese into it just for a little extra fun.
Adapted from WholeFoods.com
- 1 tbsp. extra-virgin olive oil
- 1/3 cup finely chopped shallots
- 1/4 cup sour cream (NOTE: The original calls for mayo.)
- 3 tbsp. milk (NOTE: I used 1%.)
- 1 tbsp. yellow mustard
- 1 tsp. white wine vinegar
- 1/2 tsp. fine sea salt
- 1/4 tsp. cayenne pepper
- 6 eggs
- 2 tbsp. finely chopped fresh chives
- 1/4 tsp. sweet paprika
Preheat the oven to 350 degrees.
Heat a 10-inch nonstick skillet over a medium-high burner. Add oil and, when it shimmers, shallots. Spread over the bottom of the pan evenly and stir occasionally until they reach a golden hue, approximately 2 to 3 minutes.
In the meantime, whisk the eggs, sour cream, milk, mustard, salt, cayenne pepper and salt until well-blended.
Reduce heat to medium and add the egg mixture. Cook until browned on the bottom and firm on the outside, about 12 to 14 minutes. You will have some liquid in the middle. Sprinkle chives and paprika over the top and move to the oven.
Cook 10 minutes, or until the edges are well-browned and the center is puffed. Remove and let stand for 10 minutes.
Loosen the edges from the pan with a spatula and flip into a serving plate.