Our family happen to be deviled egg addicts and we’re known to make them just about anytime, and just because we feel like it, not because there is some occasion that calls for it. Because of this, we are always on the lookout for new and different ways to make them.
When my daughter and I were preparing for this week’s #SundaySupper, we narrowed down our recipes to two. She chose the one we are doing for #SundaySupper and I chose this one. I couldn’t not make it just because she wanted to make the other one. They’re deviled eggs, I told her. So we made both recipes and I am so glad we did! You’ll have to check back tomorrow to see what we made for #SundaySupper, but for today I am sharing Julia Child’s Oeufs durs farcis aux asperges vertes which is Boiled Eggs Stuffed with Green Asparagus (puree).
I’m just saying, they are exactly like Deviled Eggs, so that’s what we’re calling them. They are SO good, I was not prepared for the full flavor and smooth texture as we made these. Honestly I will definitely be making them again and I am so honored to have created them in honor of Julia Child and her 100th birthday.
Asparagus Deviled Eggs
We did not make these super pretty like we normally would, because we were just hungry and wanted to eat them. And we did. Who cares how pretty they looked, they were just perfection in a halved egg.
Whether you say it in French or say it in English – these are probably the best, most flavorful deviled eggs we’ve ever eaten!
- 12 hard boiled eggs
- 6-8 cooked fresh green asparagus spears, medium size
- 1 teaspoon very finely minced shallot or scallion
- 3-4 Tablespoons of Mayonnaise (you can substitute Creme Fraiche or Sour Cream) – we used Mayo so I cannot say how they would taste with the others.
- Salt & Pepper to taste (we also added a little garlic powder too.)
Slice the eggs in half lengthwise. Remove the yolks and put the yolks into a small bowl and set the white eggs aside.
Take the cooked asparagus and cut off the tips and ends leaving the soft green middle. Put them in a blender and puree. Take the pureed asparagus and put in a towel and twist until all moisture has been removed. First of all, don’t worry – when the moisture is all out, the asparagus scrapes easily off the towel (weird, but oh so true!) and if you just soak the towel with some dish soap at the end, it won’t stain the towel green. I hear you can use cheese cloth, but I didn’t have any and just wanted to get this part done. I used a towel, twisted the top and squeezed and squeezed until I couldn’t get anymore liquid out.
Add the asparagus and the egg yolks into a blender and blend together. Add your mayonnaise and scallions or shallot, salt & pepper and your garlic powder if you’re using and again blend until smooth.
Fill the white egg halves with the mixture. You can decorate with the removed Asparagus tips.
Cover with plastic wrap and chill until ready to serve.