Angel (not Deviled) Eggs with Crème fraîche
As shared from the kitchen of Once Upon a Plate by Mari
Recipe yields 24 egg halves
This is my take on deviled eggs as served in Tyler Forence's Wayfare Tavern in San Francisco. At the restaurant they are named Jidori Eggs (Jidori is the breed of Japanese hens which provide the eggs.) I simply use eggs from our chickens ~ since I've never tasted a Jidori hen egg, I cannot tell you if there is any difference in flavor ~ but I rather doubt it.
At the tavern the egg yolks are whipped and seasoned with mustard and crème fraîche then garnished with radish, celery & bottarga* crumbled over as a garnish. Evidently the Wayfare Tavern deviled eggs have had a bit of an evolution since the opening (perhaps change according to the season) as I've seen different versions served, so I took some liberties when I made them this time; I omitted some of the stronger flavors to make them more 'kid friendly'.
I like anchovies, however they are not popular with everyone at my house, so this time I omitted both the capers and the anchovies, as well as the bacon. (If you omit one or all of the salty ingredients, you'll need to salt the yolk mixture to taste to compensate.)
Cannot find Crème fraîche (or if it is outragously expensive?) See below.
Here's Tyler's recipe:
|2 strips bacon|
2 Tablespoons mayonnaise
2 Tablespoons Dijon mustard (can use less)
Kosher salt to taste (remember, you'll need more than 1 teaspoon if omitting the other salty ingredients.)
2 teaspoons smoked paprika (pimentón) plus more for sprinkling, or substitute paprika
3 anchovy fillets, minced
4 Tablespoon. well drained capers
1/2 cup vegetable oil (for frying 2 Tablespoons of the capers for garnish)