Porcini Deviled Eggs
A day before a big snow storm swept through the area, I received an unexpected treat on my doorstep. The weather had been warm enough at that time for my friend's hens to start laying. I appreciate that eggs are a seasonal product, and try to always hold out for real farm eggs. My oh my does that ever make for a long winter, though!
The very first thing I did was poach an egg to put on a salad. The way an oozing egg yolk can elevate a simple salad is nothing short of magic. What a great way to kick off egg season.
Next, I got to try out a recipe idea I've had in my head since last fall - porcini deviled eggs. I love eggs. I also love mushrooms. So, what could be better than mushroomy eggs, I ask? Well, you'll have to try them to find out for yourself. I thought they were pretty amazing.
Porcini Deviled Eggs
6 hard boiled eggs
1 tsp. Dijon mustard
4 Tbsp. mayonnaise (homemade is best, but I won't be a jerk and insist upon it)
2 tsp. minced shallot
10 rings of sliced pickled jalapenos, minced
1 Tbsp. porcini mushroom powder*
generous pinch of salt
1. Slice the hard boiled eggs in half. Remove the yolks and place them into a small bowl.
2. Use a fork to mash the yolks together with the remaining ingredients to form a smooth paste.
3. Spoon the filling into the egg whites (or pipe it in, if you're feeling fancy).
4. Top the porcini deviled eggs with a sprinkling of paprika or a few snips of chives.
*make your own porcini powder by whizzing up dried porcini in your electric spice grinder