Gratineed Deviled Eggs

Gratinéed Deviled Eggs

For six to eight.

The allure of this charming recipe lies in a quick pass under the broiler to gratinée. We serve little antipasto plates of olives, roasted peppers, salami, pickles, and bread to accompany these pretty eggs.

Eight 9-minute hard-cooked eggs
2 tablespoons Dijon mustard
3 tablespoons heavy cream
2 tablespoons minced shallot
1 tablespoon white wine vinegar, plus a little extra
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon
Salt to taste
Freshly ground white pepper to taste
Soft unsalted butter

Preheat the broiler.

Peel the eggs and slice them in half lengthwise. Remove the yolks and place in a small mixing bowl. Blend the yolks with the mustard, cream, shallot, vinegar, chives, tarragon, salt, and white pepper. Place the yolk mixture in a piping bag and pipe into the whites, or use a spoon to fill the egg whites with the mixture. The stuffing should sit high and fluffy on the egg whites.

Place the stuffed eggs in a baking dish or on a baking sheet and dot each egg with a little softened butter and a drop of vinegar. Broil the egg halves until the tops are lightly golden and gratinéed, 4 to 7 minutes. This is a fairly fast procedure; keep a close eye on the eggs or they may burn. Remove the eggs from the broiler and serve at once.

Buy the Book!

Country Egg, City Egg
By Gayle Pirie and John Clark
Artisan, April 2000
Hardcover, $15.95
128 Pages, 50 illustrations
ISBN: 1-57965-151-8
Recipe reprinted by permission.