July 1, 2023

Deviled Eggs, Tomato, Shrimp, and Aioli

Classic Deviled Eggs with a Creative Twist


Deviled Eggs, Tomato, Shrimp, and Aioli

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Deviled eggs are commonly served as a first course in France with various toppings. This version of the deviled egg is delicious when tomatoes are in season in the height of summer. To make the best deviled eggs, use homemade mayonnaise, or aioli. Homemade mayonnaise is one of the mother sauces in French cooking. The addition of garlic is called aioli. It takes just minutes to make it and is much more flavorful and nutritious than the jarred mayo. You can learn about making mayonnaise and aioli here. 



Hard-boiled eggs





Place a slice of tomato on a plate. Slice the hard-boiled egg in half, then slice a very small amount off the bottom of the egg to create a flat surface. This will prevent the egg from sliding off the tomato. Place the egg on the tomato, then top with aioli, a shrimp, and a leaf of basil.

There are many ways to vary this recipe. Make herbed aioli by adding fresh herbs such as dill or basil to the mayonnaise. Top the deviled eggs with crab in place of the shrimp. Serve steamed asparagus on the side. Asparagus and aioli pair well together. 

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I often cook "au pif," as we say in France, which means cooking without an exact recipe and by "feel" using your intuition.  You’ll often find guidelines in many recipes versus exact quantities.  Write to me here if you have any questions about the recipes.

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