Hard boiled eggs get deviled with capers, fresh tarragon, spicy Dijon, and a bit of crisped ham to finish it all off. An easy way to twist your deviled egg recipe for Easter.
The windows are open, and outside in the dark of night a soft rain is falling. It’s that steady pitter-patter that hums in the distance, barely whispering as it blankets the ground with its tears.
It reminds me of crying.
Not those sad, heavy sobs, but the heartbreaking tears that just pour unwillingly from your eyes as your heart slowly cracks in two, the fissure growing ever so slowly and then widening in the center before it dissipates off the other side.
Still, the tears tonight that the sky cries are not heartbreaking, but cleansing. They are washing away winter, calling the green from the ground, whispering to the life that lies just beneath the surface, sustaining it with their presence.
As I grasp my cup of tea, the tears for me mourn the loss of things I never knew I had, but the tears of the rain will renew. Spring, you see, has the ability to teach us that all of life must run in cycles, and the ups and downs will all work together as part of the whole.
Easter will come, the dirt will be washed away, and life will turn green once more.
Eggs seem appropriate for Easter, where their shells are often dyed and decorated into a rainbow of bright spring colors, each trying to outdo the other with their hue. When the shells are peeled away, however, all the eggs look the same: firm white yolk surrounding a soft yellow center.
The clean, blank canvas of the egg transforms and blooms. Today it made way for a bit of fresh tarragon, briny capers, a caramelized shallot, and a few crumbles of crisped ham. A fresh side for the spring season.
How to Hard Boil Your Eggs | Family Kitchen
*I like Julia’s method, but I go for a 12-minute soak in the water before transferring to ice.
**You thought I was kidding about that “year of the egg” business? I apologize. Eggs.
1 shallot, minced
1 thin slice ham, finely diced
6 hard-boiled eggs
2 tablespoons mayonnaise
1 tablespoon Dijon
1 tablespoon minced fresh tarragon plus small leaves for garnish
1 tablespoon capers
1 tablespoon brine from the capers
1/8 teaspoon white pepper
In a small frying pan over medium heat, heat the olive oil. Add in the minced shallots and cook until caramelized, stirring frequently. Strain the shallots and set aside, leaving the remaining oil in the pan. Add the ham and cook until crisp. Remove from heat and set aside.
Cleanly slice the hard-boiled eggs in half. Pull the egg yolks out from the center and place them in a medium-sized bowl. Mash the yolks with the tines of a fork until smooth. To the egg yolks add the cooled caramelized shallots, mayonnaise, Dijon, tarragon, capers, caper brine, and white pepper. Mix until smooth. Pipe or spoon the yolk filling into the hollowed out egg whites. Garnish the eggs with the crisp ham and fresh tarragon leaves.
Refrigerate until ready to serve.
Makes 12 deviled eggs.