these are wonderfully delicious, and just writing this post makes me wish i had more in front of me right now. they are indeed savory, not like the traditional sweet pickle treatment, and the pesto is super bright and tangy. sorrel is a very lemony herb, and the pesto of roasted pistachios, sorrel, lemon juice, garlic, parmesan, and olive oil is pretty rich. i tend to love rich, creamy, tangy flavors, so this recipe is great for me. however, if you would miss the sweetness of the relish in some traditional deviled eggs, this recipe may not be the best one for you. either way, using 1 part mayo and 2 parts low-fat yogurt in the yolk mixture is brilliant for lowering the fat and calorie levels!
from edible seattle spring 2008
put the eggs in the pot and cover with cold water. bring to a boil. cover pot, turn the burner off and let it sit on the burner for 11 minutes. remove eggs from pot and drop them into an ice water bath for a few minutes to stop the cooking. (remember that greyish-green color you've seen around some hard-cooked yolks? this method avoids that.)
process the garlic, pistachios, and 1/4 tsp salt in small food processor until chopped. add the sorrel and a bit of fresh cracked pepper and process until a green paste. add the olive oil and process again until blended. remove pesto mixture to a bowl and stir in the parmesan cheese. season to taste with salt and pepper.
when eggs are cooled, peel, half, and scoop out yolks into a bowl. add the mustard, yogurt and mayo and stir to blend. season with salt and pepper. mound the yolk mixture into the egg white halves and top with some of the pesto.
you'll likely have some pesto leftover which the original recipe says is great spread on sandwiches or grilled fish.
eggs from stokesberry farms