Change of Plans

June 1, 2008

Although it is the first of June, I am wearing a down jacket – in my house. For many many people in this country the weather is really starting to heat up but here it feels more like October. Not quite winter-like but with the hint of winter in the air.
We were supposed to have wine and appetizers with our friends Lauren and Travis this afternoon. They have a great backyard for the kids to play in and Travis is a great cook (Lauren handles desserts) so we were looking forward to it. Alas, the weather is not cooperating and since their hot water heater busted a few days ago, there is no basement play alternative for the kids. So they are going to come here.
Now whenever we have someone over, no matter how casual the event, I always make something. I just can’t not. But when I got their voice mail giving us their change of plans, we had just come back from an epic round of grocery shopping. Trader Joe’s and QFC with both kids. So there was no way I was going to go back out to grab more ingredients for my already stuffed fridge. What did I have a surplus of? Eggs.
I had never made Deviled Eggs before and I actually just winged it. I have had them enough times to re-create them without a recipe. They are the perfect last minute food. It took 20 minutes to make them and about 15 of that was waiting for the eggs to cook. We have an incredible chive plant outside that has those beautiful purple blossoms bursting from almost every stalk so that is what I used as a garnish. These are not your grandmother’s Deviled Eggs!
Deviled Eggs
Makes 12

6 eggs
2 tsp. mustard
3-4 tbsp. creme fraiche
1 tbsp. capers, finely chopped
1-2 tbsp. chives, chopped

Place eggs in a saucepan and then cover with cold water. Add about a tablespoon of white vinegar. Bring to a full boil, then cover and turn off the heat. After 10 minutes, drain and run cold water over the eggs. When cool enough to handle, peel and slice vertically in half.

Scoop all the yolks in to a small bowl and give them a good mash with a fork. Add the mustard, creme fraiche (you can certainly use mayo here instead), and capers. Stir with a soup spoon until everything is well incorporated. If the mixture seems too dry, add a little more creme fraiche.

Using that same soup spoon, carefully fill each of the eggs with the yolk mixture. Garnish with the chives. You can refrigerate this for several hours, but pull out of the fridge about 15 minutes before serving to take the chill off.

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