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Thursday, June 16, 2011

deviled eggs with sorrel-pistachio pesto

i was never much of a deviled egg person. i realize that either my southern roots or the 37 summers i've spent on planet earth should have changed my distaste for them, but neither has. a few weeks ago, something shifted. i was reading through the recipe list on edible seattle's website and found a recipe for deviled eggs with sorrel-pistachio pesto. i was definitely intrigued by the idea of the pesto, not to mention finding out what "sorrel" was, but it wasn't just that. somehow, the idea of a boiled egg with the chalky yolk scooped out and mixed with creamy fat and then mounded back in the gelatinous, hard-cooked white actually sounded good to me. it sounded like a couple of bites of creamy, savory protein, and i suddenly wanted it. 

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

1 large clove garlic, crushed
1/4 cup toasted pistachios
Salt and freshly ground black pepper
2 1/2 ounces fresh sorrel leaves (about 2 packed cups)
1 teaspoon freshly squeezed lemon juice
1/3 cup extra virgin olive oil
1/4 cup (lightly packed) freshly grated Parmesan cheese
6 eggs
1 teaspoon Dijon mustard
2 tablespoons plain low-fat yogurt
1 tablespoon mayonnaise

for hard-cooked eggs:
(my facebook friends recommended this method, and it worked like a dream.) 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.)

for pesto:
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.

for assembly:
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

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