After last week’s Black Truffle Deviled Eggs, I received a special request for a version without truffles.  Variations can be made based on almost any regional theme, but the city of Nice is a constant source of inspiration for me.  A bit of garlic, sundried tomato, capers and olives blend up beautifully with a lemony zip that cuts the creamy yolks.  Great as hors d’oeuvres or served with a lunchtime salad, this old-fashioned classic will always be popular!

Difficulty:

Prep Time: 10 minutes

Cook Time: 15 minutes

Makes 16 pieces

Ingredients:

8 Eggs

2 egg yolks

1 Tbsp. Dijon

Juice and zest of ¼ lemon

½ cup Grapeseed Oil

1 small clove Garlic, germ removed

1 piece Sundried Tomato

1 tsp. Capers

10 Niçoise Olives

1 Anchovy (optional)

1 Tbsp. chopped Italian Parsley

Sea Salt and Esplette

Red Lettuce leaves (presentation)

Technique:

•Cover eggs in cold, salted water, bring to a boil, turn off flame.  Rotate eggs in the water so the yolks stay in the center.  Rest for 12 minutes then chill in ice water for 5 minutes and peel.

•Meanwhile, make a basic mayonnaise in a food processor or blender:

oOn medium-low speed, combine the egg yolks, Dijon, and slowly stream in grapeseed oil, alternating with a few drops of lemon juice at a time. Season with S&P.

•Add garlic, sundried tomato, capers, olives, anchovy (optional), and parsley.  Blend to combine.

•Peel the eggs and cut in half.  Add cooked egg yolks to a medium bowl and break apart with a fork.  Add blender contents, mix well and season to taste.

•Transfer mixture to a piping bag with a fluted tip and refill the whites at double the volume of the opening.

•Sprinkle with Esplette and serve on a bed of clean lettuce leaves