Pan-crisped Deviled Eggs on Lettuce

Continuing with posting some of my favorite recipes from cookbooks, this next recipe comes from How to Eat Supper by Lynne Rossetto Kasper (of The Splendid Table) and Sally Swift. In fact, it is my favorite recipe from what is otherwise a very uneven cookbook. If you like deviled eggs at all, you have to try this salad. Not only is the dressing delicious, but pan-crisping takes deviled eggs to a whole ‘nother level. This would make a nice light lunch or an impressive start to a dinner party.

Pan-crisped Deviled Eggs on Lettuce

EGGS

• 8 large eggs, hard-cooked and peeled
• 1 teaspoon Dijon mustard
• 2 medium garlic cloves, minced
• 2½ teaspoons onion, minced
• 2½ tablespoons parsley, coarse chopped
• 2 to 3 tablespoons milk
• 2½ teaspoons mayonnaise
• 1½ teaspoons white wine vinegar
• Salt and pepper
• 2 to 3 tablespoons olive oil

DRESSING

• The leftover egg stuffing
• 3 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 2½ tablespoons milk
• 2½ teaspoons white wine vinegar
• Salt and pepper

SALAD

• 4 handfuls mixed greens

1. Cut the hard-cooked eggs in half lengthwise. Gently remove the yolks and place them in a medium bowl. Reserve the whites.
2. Add the mustard, garlic, onion, parsley, milk, mayonnaise and vinegar to the yolks. With a fork, crush everything together into a thick paste. Add salt and pepper to taste.
3. Pack the mixture back into the hollows of the egg whites, so the filling is even with the surface of the egg, not mounded. You will have leftover stuffing (this becomes the salad dressing).
4. In a large nonstick skillet, heat the oil over medium. Gently place the eggs in the pan, stuffed side down. Cook until the eggs are browned, 3 to 5 minutes. Sprinkle them with salt and pepper as they cook.
5. Combine in a large bowl the leftover egg stuffing with all the dressing ingredients. Add the salad greens to the bowl and toss. Heap them on a serving platter.
6. Gently lift the eggs from the pan, turn them filling side up, set them on the greens and serve.

Notes: Serves 4 as a main dish; 6 as a first course. 15 minutes prep time; 5 minutes stove time. The eggs could be stuffed a day ahead and refrigerated until you are ready to saute them.

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Tagged: Eggs, Lettuce, Lynne Rossetto Kasper, Salads