This appetizer served in a glass verrine is one of many recipes using this layer principle; you may use various herbs and spices with the eggs (chives, dill…) or even add tuna, salmon, sardines to suit your taste. You could also beat the extra egg white and insert if for a lighter mayonnaise.
Armelle's version of Deviled Eggs
Set aside 30 minutes before serving
- 4 verrines glasses (tall version)
- a whisk
- a small drainer to help crush the hard eggs yolks
- 8 eggs
- 1 bunch of fresh parsley
- 1 handful of alfalfa sprouts
- 1 egg yolk
- 1 tbs mustard
- 15 cl Isio4 or sunflower oil
- a dash of vinegar
- salt and ground pepper
- 1 pinch of Espelette Chili if you have (light powdered red chili from the French Southwest coast)
- Step 1 Carefully place the eggs in the pot. Cover with cold water and start heating. When the water boils, let the eggs cook for 10 minutes. Remove the hot water and run cold water on the eggs to cool down. Prepare the mayonnaise (ideally while the eggs are boiling): in a salad bowl mix the raw egg yolk with the mustard. Then, slowly start pouring the oil in the egg yolk/mustard mixture while vigorously whisking. Add the salt, pepper and dash of vinegar and set aside in the refrigerator. Peel the cooled eggs and separate in two halves. Separate the yolk from whites. Crush the egg yolks with the drainer, and the egg whites with a folk. Mix the egg yolk with the mayonnaise. Divide the preparation en 2 portions. Insert the finely chopped parsley into one portion, and the pinch of Espelette chili into the other. Taste and make sure the seasoning is to your state. you may now proceed with the layering in the glass verrines.
- Step 2 Start with a layer of whites, cover with a layer of egg yolk, then add a layer of whites again and finish with the yolks mixed with parsley. Then place some of the alfalfa sprouts on top for a nice and elegant finish. Place in the refrigerator for at least 30 minutes.