Blackberry Farm’s Deviled Eggs

Blackberry Farm’s Deviled Eggs

We have a beautiful cookbook from Blackberry Farm, which is not too far from our cabin in Tennessee. With a quasi-Southern menu for our Easter supper already going, we thought: why not make Blackberry Farm’s Deviled Eggs, which, according to the cookbook, are served at nearly every Sunday brunch at the Inn at Blackberry Farm.

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For good reason. With a bit of spice and a nice mix of herbs, they are just delicious. And shouldn’t you just have eggs on Easter? Yes. Yes, you should.

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Blackberry Farm’s Deviled Eggs

From “The Foothills Cuisine of Blackberry Farm” (Clarkson Potter) by Sam Beall. The tagline of the cookbook says “Recipes and Wisdom from our Artisans, Chefs and Smoky Mountain Ancestors.” I like that. Blackberry Farm owner Sam Beall suggests you don’t stick with the recipe, but rather be inspired by what you like best: truffles, mushrooms, salmon, smoked bacon, ramps or caramelized onions, to name a few.

12 extra-large eggs
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1/4 teaspoon dry mustard
1/8 teaspoon paprika
1 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1/2 teaspoon hot sauce
1 tablespoon very finely chopped fresh flat-leaf parsley
1/4 teaspoon very finely chopped thyme leavces
1/4 teaspoon very finely chopped tarragone leaves

Bring a pot of water to a rolling boil and prepare a bowl of ice water. Carefully add the eggs to the boiling water. Cook for 9 minutes. Using a slotted spoon, remove them and immediately place in the ice water. Let cool.

In a small bowl, whisk together the mayonnaise, Dijon mustard, vinegar, dry mustard, paprika, sugar, salt, pepper, cayenne and hot sauce until smooth. Whisk in the parsley, thyme and tarragon. Let sit for 5 minutes to allow the sugar to dissolve, then whisk again. Set aside.

Peel the eggs and slice them in half lenghthwise. Carefully remove the yolks. Place the whites in the refrigerator.

Transfer the yolks to a fine-mesh sieve and use your fingertips or a rubber spatula to push them through the sieve into a medium bowl. Add half the mayonnaise mixture and mix well. The filling should be very smooth, creamy and just thick enough to hold its shape on the tip of a spoon. If the filling is too dry, add more of the mayonnaise mixture, one tablespoon at a time.

Spoon or pipe the yolk filling into the whites. Cover and refrigerate until chilled. If desired, garnish each with microherbs or blossoms. Serve lightly chilled.

 

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