|my best (and first) deviled eggs!|
WITH a large jar of Maille cornichons on hand, I decided to make something else using them. After a bit of Googling, I came across this recipe for anchovy and cornichon deviled eggs.
|always reliably good, Maille|
Last night was, perhaps, my first real lesson in using the finest ingredients possible for your recipes. On my way home from work, I stepped off the train at 110th Street for a quick stop at Westside Market (my favorite place for cheese in the city--try their domestic feta). While there, I picked up: one large onion, some parmigiano-reggiano, eggs, two donut peaches and (what seemed to be) good quality anchovies!
|Eureka--I've found them!|
These anchovies looked so fine, I nearly didn't want to use them for this recipe... but I also didn't want a repeat of last time's incident (there were also canned anchovies available). At $5.79, I placed them into my basket with little to no reluctance.
ONCE home, after placing six eggs in a pot of water to boil, I excitedly opened the jar of anchovies to experiment with a first taste. Straight from the jar, the anchovies (in olive oil) were simply delicious--as is. I couldn't have been happier. I then went to work, finely chopping eight cornichons (in a mixture of sizes), four anchovy filets and two tablespoons of fresh parsley, washed ahead of time. (although I used curly parsley, instead of Italian parsley--I find it to be better for chopping and for presentation) Once the eggs à la Julia were done, all I had left to do was to halve them, add the yolks to the base ingredients, and fill the egg whites. Without a pastry bag available, I decided to make my own using a clean produce bag with the corner neatly snipped off with a pair of (clean) scissors.
The filling didn't pipe into the whites as seamlessly as I would have hoped for; however, I do think they came out better than had I simply used a spoon. From there: deviled eggs that were "so good you would die!" (there's a very short list of foods that I describe that way)
|rather regal-looking, if I do say so myself|
The cornichons added a nice, unexpected crunch and paired with the anchovies and Dijon--as you would imagine--a very flavorful delivery. But in retrospect, these deviled eggs are probably not for everyone. I was telling a co-worker, earlier today, about them and he'd said to me, "I don't like eggs." (he probably doesn't like cornichons or anchovies either)
|Well, I was going to save these for you...|
But that's alright, the three eggs that I was going to save for "someone special" went down the hatch with breakfast this morning. Bon appétit, to me!