Friday, July 25, 2008

Tarragon-Carrot Deviled Eggs



[ts]
We had a bunch of tarragon left over from... I don't even remember. I believe JS just bought them because they looked nice. We're not big tarragon users. They're quite "exotic" to us, teehee. The only other time we've used tarragon this year (or in the past 2 years, even) was in some French-inspired prawns.

Fortuitously enough, this week's Root Source Challenge ingredient is tarragon!

This gives me a good excuse to think of ways to use up our bunch. I first thought of poaching peaches in a tarragon-infused liquid/syrup (which, thinking about it now, sounds really good!), or... or... (Must be old. I can't remember what my ideas were.)

So, I thought, what foods are classically paired with tarragon? Eggs came to mind. Carrots came to mind. So I thought I'd take the kinda-retro Deviled Egg and give it a TS twist!



Before I continue with the recipe, I must say, look at this ABSOLUTELY PERFECT hardboiled egg!



Perfect solid yolk, but without a hint of that sulphuric grey! Wow! I impress even myself. I think this is one of the few times I've made hardboiled eggs perfectly.

Recipe

Tarragon-Carrot Deviled Eggs
Makes 12

6 eggs
half medium carrot, peeled and coarsely diced/sliced
2 Tbsp mayo
1 T to 2 T finely chopped tarragon
1/2 tspn dijon mustard
1 tspn lemon juice
1/4 tspn worcestershire sauce
salt and pepper to taste


Hardboiled Eggs
Place the 6 eggs in a pot with enough cold water to cover them. Turn heat on to medium. When the water start simmering, start timing. When your timer hits 6 minutes, turn off heat. Let sit in the water for 1 minute. Then plunge the eggs into cold water to stop the cooking.

When cool, peel eggs. Cut each lengthwise and take out the yolks. Reserve the egg white "cups".

Stuffing
Boil or steam carrot until very tender. Mash or purée until smooth.

(I put the carrot pieces in with the eggs. When the eggs were done, I removed them from the water and continued cooking the carrots.)

Combine mashed carrots, egg yolks and all other ingredients. Mix until smooth. Adjust according to taste.

Place stuffing in a piping bag (or a plastic bag with one corner cut to make an opening). Pipe stuffing into egg white "cups".

Garnish each with tarragon leaf and small carrot dice, if desired.



[ts]
These made nice midnight snacks. Or, of course, you can also actually serve them to guests. ;)

[update: July 31, 2008
This recipe was chosen as the Root Source Challenge Featured Recipe! Thanks, cookthink.com guys!
RECIPE HERE ]

Some eggy eatingclub dishes
Tarragon-Carrot Deviled Eggs
Golden Egg Torta
Hunanese Stir-fried Eggs with Green Peppers
Tortilla de Patatas (Spanish "Omelette")
Piedmont Marinated Eggs
Asparagus and Crab Egg Crêpes
Stir-fried Egg and Tomato
Oyster Torta
Torta with Pork and Kecap Manis
Curried (Easter) Egg Salad
Taiwanese Stewed Eggs (滷蛋) with Stewed Minced Pork (魯肉 or 肉燥)
Longsilog (Longganisa + Sinangag + Itlog)
Torta (Mexican Sandwich)
Mr. Zheng's Soupy Tomatoes and Eggs with Tofu
Nasi Lemak (Malaysian Coconut Rice Meal with Sambal)
Home-style Chinese Steamed Egg with Pork
Golden Shrimp Torta (Philippine Shrimp Omelette)

18 comments:

  1. Wow, those hard boiled eggs are perfect! I am not a big fan of them, but they look delicious in those pics. Thanks for the information on tarragon.

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  2. Oooooh! These eggs might even get me to *like* carrots! (yes, I realize I'm a freak for not liking them lol) What a fantastic flavor combo. :)

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  3. Wow, perfect hard-boiled egg! Would you believe I've never had deviled eggs before? It's quite rare in these parts! Your pics definitely make me want to try them! :)

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  4. fabulous! we have a tarragon plant that was on the verge of dying 2 years ago and we brought it back to life the following year and this summer it's freaking thick and growing so fast. we can't use it fast enough! this looks like a great way to use it. i should get my butt in gear to participate!

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  5. Love the color the carrots add to the yolk. I've never cooked with tarragon. They're quite "exotic" to me too! :)

    BTW, my sister insists I must make your tomato WW recipe. All of her favorite flavors too.

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  6. Tarragon isi such a flavorful herb. Not everybody like it but I LOVE IT! What a great way to use it! Love deviled eggs:) Yours looks perfect!

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  7. how did you make a perfect hard-boiled egg? it's amazing how something that seems so simple is so hard to perfect (for me!)... anyway, I'm not a tarragon lover myself. I think i've only used it once before.. your deviled eggs are just that, devils. they're so tempting! :o)

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  8. Those eggs look wonderful! I've never made deviled eggs - I've always avoided the piping bag. But after seeing yours, I might give it a try.

    A perfectly boiled egg is a thing of beauty. It takes so little time for the egg to morph from one with a perfect yellow yolk to one with ring around the collar.

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  9. They are beautiful!! You have inspired me to try making them (yes, I h had never eaten deviled eggs b4 =x) and also to buy a pot of tarragon!

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  10. Perfect! I love tarragon!

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  11. You rocked out those eggs :-) ... dang, I could use one or two right now for a nighttime snack.

    You certainly have the magic touch with boiling the eggs perfectly -- wow, I don't think I've ever seen them so perfect!

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  12. finally, something different for the deviled egg! i get so tired of the typical paprika and dill--it's about time someone mixed it up a little bit! these sound great!
    p.s. i love the word fortuitous. :)

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  13. Fearless KitchenJuly 26, 2008 8:43 AM

    This looks great, and so much better than the standard deviled egg. (I also really like tarragon, but that's beside the point.)

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  14. I have been wanting to try deviled eggs for a while. These look and sound good!

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  15. Great photos! I love devilled eggs and I love eggs with tarragon. These are so going on my "must try" list.

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  16. Ben:
    I myself like soft-boiled eggs with the yolk OOZING. However, I do love my mayonnaise; so that makes deviled eggs a-OK for me! =D

    canarygirl:
    You're not a freak, haha. Um, I think I'm indifferent to carrots?

    Mark:
    Yeah, I rarely see them too. But perhaps that's because I don't really attend parties with hors d'ouevres... usually it's all ulam!

    we are never full:
    Wow, maybe you can make potpourri out of them. One can't even put *A LOT* of tarragon in any particular dish... so I think you have to make A LOT of food to make a dent in your plant. =D

    Wandering Chopsticks:
    Let us know how the ravioli turn out. Wow, your sister demands a lot. ;)

    Jescel:
    There were different methods available for making "perfect" hardboiled eggs. I finally settled on this one: put eggs in pan, add cold water. Turn on heat (medium). When the water starts simmering or starting a little boil, start timing until 6 minutes. Then turn off the heat and let sit in the water for 1-2 minutes. Then cool the eggs.

    KC:
    "ring around the collar"
    LOL!

    Grace:
    Oh good, it's fortuitous that I chose that word then! I'ce always had a bunch of favorite "nice-sounding" words. =)

    ---
    Oh hey: cookthink has a post up now about Deviled Egg w/ Tarragon!

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  17. I tried the hardboiled egg recipe and they are absolutely delicious and buttery.... the snag? I had the hardest time peeling the egg. Any suggestions? Maybe cook for an additional minute or two? I'll have to tinker. Thanks for the recipe!

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  18. Anon:
    I have a hard time peeling eggs too. But, they say that the fresher the egg, the harder to peel. So, perhaps take comfort in knowing your eggs are really fresh! =)

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