Puttanesca Deviled Eggs
This recipe turns the deviled egg on its head—literally—by serving it whole and upside down rather than halved on its side. It’s filled with a punchy emulsion inspired by the bold flavours of pasta puttanesca—tomato, capers, olives and garlic. A final garnish of anchovies and mustard sprouts will make these eggs the stars of any cocktail party. Makes 12
Ingredients
12 free range organic eggs
2 tbsp (30 mL) julienned sun-dried tomatoes with their
oil
1 tbsp (15 mL) capers, drained
6 Kalamata olives, pitted
1 medium garlic clove, roughly chopped
1/2 tsp (2 mL) dried chili flakes
2 tbsp (30 mL) Greek yogurt
1 tbsp (15 mL) sherry vinegar
Salt to taste
3 anchovy fillets in oil, each cut in four even pieces
Spicy mustard green sprouts or other sprouts to garnish
Directions:
Place eggs in a medium pot. Pour in enough water to cover by at least 1 inch (2.5 cm). Place over high heat. As soon as it comes to a boil, cover and remove from heat. Let stand 10 minutes. Drain and run under cold water to cool.
When eggs are cool enough to handle, peel shells, then use a sharp paring knife to cut a small slice off tops of eggs, so they can stand upright. Cut a slice off each bottom end that’s large enough to expose the yolk, about 1/4 inch (5 mm) in diameter. Place the trimmed egg pieces in a food processor. With a small spoon or melon baller, gently remove yolks and add to food processor. Refrigerate hollowed-out eggs to keep them cold.
Add sun-dried tomatoes, capers, olives, garlic and chili flakes to food processor. Process until finely chopped. Add yogurt and vinegar, and process until smooth, stopping to scrape down bowl as necessary. Taste and season with salt, if necessary.
Transfer egg mixture to a piping bag fitted with star attachment. (Or use a freezer bag with a corner snipped off). Place in refrigerator to firm up, at least 30 minutes.
Pipe mixture into hollowed egg whites, filling each cavity generously. (At this point, eggs can be covered and refrigerated up to 2 hours.) To serve, garnish with anchovies and sprouts.
1 tbsp (15 mL) capers, drained
6 Kalamata olives, pitted
1 medium garlic clove, roughly chopped
1/2 tsp (2 mL) dried chili flakes
2 tbsp (30 mL) Greek yogurt
1 tbsp (15 mL) sherry vinegar
Salt to taste
3 anchovy fillets in oil, each cut in four even pieces
Spicy mustard green sprouts or other sprouts to garnish
Directions:
Place eggs in a medium pot. Pour in enough water to cover by at least 1 inch (2.5 cm). Place over high heat. As soon as it comes to a boil, cover and remove from heat. Let stand 10 minutes. Drain and run under cold water to cool.
When eggs are cool enough to handle, peel shells, then use a sharp paring knife to cut a small slice off tops of eggs, so they can stand upright. Cut a slice off each bottom end that’s large enough to expose the yolk, about 1/4 inch (5 mm) in diameter. Place the trimmed egg pieces in a food processor. With a small spoon or melon baller, gently remove yolks and add to food processor. Refrigerate hollowed-out eggs to keep them cold.
Add sun-dried tomatoes, capers, olives, garlic and chili flakes to food processor. Process until finely chopped. Add yogurt and vinegar, and process until smooth, stopping to scrape down bowl as necessary. Taste and season with salt, if necessary.
Transfer egg mixture to a piping bag fitted with star attachment. (Or use a freezer bag with a corner snipped off). Place in refrigerator to firm up, at least 30 minutes.
Pipe mixture into hollowed egg whites, filling each cavity generously. (At this point, eggs can be covered and refrigerated up to 2 hours.) To serve, garnish with anchovies and sprouts.
