Deviled Eggs

Name: Deviled Eggs
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 12 eggs; 1 ⁄ 2 cup chicken broth; 1 ⁄ 8 oz. gelatin; 1 ⁄ 2 tbsp. unsalted butter; 1 ⁄ 2 tbsp. flour; 3 ⁄ 4 tsp. Dijon mustard; 1 ⁄ 2 tsp. sherry; 4 oz. cooked ham; 1 ⁄ 8 tsp. paprika; 1 ⁄ 8 tsp. cayenne; Freshly ground black pepper; 1 ⁄ 2 cup heavy cream; Chervil leaves for garnish

Serves
serves 6

ANDRÉ BARANOWSKI

Pureed as part of a creamy mousse, ham gives these deviled eggs a distinctive, savory character and a beautiful pink hue.

Ingredients

12 eggs
¹⁄₂ cup chicken broth
¹⁄₈ oz. gelatin
¹⁄₂ tbsp. unsalted butter
¹⁄₂ tbsp. flour
³⁄₄ tsp. Dijon mustard
¹⁄₂ tsp. sherry
4 oz. cooked ham
¹⁄₈ tsp. paprika
¹⁄₈ tsp. cayenne
Freshly ground black pepper
¹⁄₂ cup heavy cream
Chervil leaves for garnish

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Instructions

Step 1

Boil eggs until hard-cooked; chill in ice water. Peel eggs and halve lengthwise; separate yolks and whites and chill both.

Step 2

In a small bowl, combine 1⁄4 cup of the chicken broth with gelatin; let rest for 10 minutes.

Step 3

Meanwhile, melt butter in a 1-qt. saucepan over medium-high heat. Whisk in flour to make a paste. Whisk in remaining 1⁄4 cup of chicken broth; cook until mixture thickens, 1–2 minutes. Remove pan from heat; whisk in reserved gelatin mixture, Dijon mustard, and sherry to make a sauce.

Step 4

In the bowl of a food processor, finely chop ham; add sauce, reserved yolks, paprika, cayenne, and pepper to taste. Purée until smooth; scrape mousse through a fine sieve into a large bowl and discard solids.

Step 5

In a medium bowl, whip heavy cream to soft peaks. Fold cream into mousse; chill. Spoon mousse into a pastry bag fitted with a star tip; pipe into reserved egg whites and garnish with chervil leaves.

Boil eggs until hard-cooked; chill in ice water. Peel eggs and halve lengthwise; separate yolks and whites and chill both.
In a small bowl, combine 1⁄4 cup of the chicken broth with gelatin; let rest for 10 minutes.
Meanwhile, melt butter in a 1-qt. saucepan over medium-high heat. Whisk in flour to make a paste. Whisk in remaining 1⁄4 cup of chicken broth; cook until mixture thickens, 1–2 minutes. Remove pan from heat; whisk in reserved gelatin mixture, Dijon mustard, and sherry to make a sauce.
In the bowl of a food processor, finely chop ham; add sauce, reserved yolks, paprika, cayenne, and pepper to taste. Purée until smooth; scrape mousse through a fine sieve into a large bowl and discard solids.
In a medium bowl, whip heavy cream to soft peaks. Fold cream into mousse; chill. Spoon mousse into a pastry bag fitted with a star tip; pipe into reserved egg whites and garnish with chervil leaves.