One of hubby’s favorite things on earth is the Deviled Egg. When I make them, his eyes light up like a Christmas tree and I swear his mouth begins to salivate like a dog. I believe the deviled eggs of the seventies are making a resurgence onto the food scene with a vengeance. The flavor profiles are quite creative now and make a wonderful appetizer for a cocktail party or simply enjoying at home.
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The creative side of my brain gets excited when I think about turning an ordinary food into the extraordinary. Often I will dream up recipes when I am driving to work or in the early stages of falling asleep at night – not sure why then, but my brain is spinning with creativity. Last week I was dreaming of a piping hot bowl of really good French Onion Soup - the kind with rich broth, tons of caramelized onions, great Gruyere dripping down the side of the bowl and artisan bread inside. Often that version of soup has to be homemade and I have to admit mine is quite tasty.
With French Onion Soup on my mind, I thought a fun deviled egg would be a riff on this soup. Obviously it is not going to be hot, but I brought in the key elements to just give that hint of French Onion Soup. They are not only stunning to look at, but the richness of the caramelized shallots with a touch of bourbon and the cheesy crouton on top just brings the whole experience together. This would be perfect with your favorite French Champagne for a decadent culinary experience on a Friday Night. I bet you can guess what we are having this week for Friday Night Bites. Smile.
French Onion Soup Deviled Eggs
¼ Cup + 1 Tablespoon Mayonnaise
¼ teaspoon Salt
1 teaspoon Yellow Mustard
3 Large Shallots
2 Tablespoon Butter
½ teaspoon Sugar
1 teaspoon Bourbon
12 Half inch cubes French bread
12 Half inch squares of Gruyere Cheese
Use a large sauce pan and fill with cold water about 4 inches. Add a teaspoon of salt to the water and the 8 eggs. Note: Best to use eggs that are about 5 to 6 days old versus fresh. Heat on high until it begins to boil. Leave for 1 to 2 minutes then turn off the heat and cover with a lid. Let stand for 15 minutes. Remove the eggs and place into cold water for 3 to 4 minutes. One at a time, lightly tap the egg against a hard surface and hold egg under running water to make it easy to peel. Repeat the process until all eggs are peeled.
With a sharp knife, cut each egg in half lengthwise. Carefully remove each yolk and add to a bowl. Break up the yolks with a fork and add the mayonnaise, ¼ teaspoon salt and yellow mustard. Stir until creamy and smooth. Add to a piping bag and pipe into the center of each egg. If you don’t have a piping bag, you can spoon into each egg. Set in the refrigerator until ready to top with the French Onion mixture.
Remove the outer layer of each shallot and slice each one into thin rings. In a skillet, add the butter and let melt over medium heat. Add the sliced shallots, sugar and a bit of salt and pepper to taste. Let cook for about 7 to 12 minutes over medium heat until they are caramelized. Add the bourbon and let cook for another minute or two until the alcohol burns off. Set aside to cool.
Turn the broiler on high and toast the bread cubes until light golden brown. Next top each one with a bit of the Gruyere and let sit under the broiler until melted. Remove and let cool.
Top each deviled egg with a bit of the caramelized shallots and then top with the cheesy crouton.