Jason Bangarter and Chris Johns bring us this beautiful spring recipe from their new cookbook Langdon Hall; A Cookbook. This recipe is an elevated take on a classic devilled egg, using Pee Wee Hen eggs (tiny eggs primarily laid by young hens) and a homemade, silky aioli. Garnish the eggs as you wish with a variety of choices from fresh herbs to edible flowers and Canadian sturgeon caviar. Pee Wee eggs can be found in specialty food shops, otherwise, opt for the smallest variety of egg you can find.
Well-Dressed Peewee Hen Egg with Caviar, Greenhouse Flowers and Herbs
Langdon Hall's Chef Jason Bangarter's elevated take on a classic devilled egg.
Ingredients
Aïoli (makes extra)
- 2 large egg yolks
- 1 garlic clove finely minced or grated with a microplane
- ½ tbsp fresh lemon juice
- 1 tsp white wine vinegar
- 1 tsp Dijon mustard
- 1 cup vegetable oil
- ½ tbsp olive oil
- 1 tsp kosher salt
Devilled Eggs
- 6 peewee or regular eggs simmered for 10 minutes, cooled and peeled
- 2 tbsp aïoli
- 1 tsp Dijon mustard
- 1 tsp kosher salt
Garnishes (optional)
- shiso leaves
- basil leaves
- chervil leaves and flowers
- bachelor’s button petals
- nasturtium leaves and flowers
- dill leaves and flowers
- fennel fronds
- marigold leaves and flowers
- Canadian sturgeon caviar for serving
Instructions
Aïoli
- In a medium bowl, whisk the egg yolks with the garlic, lemon juice, white wine vinegar and mustard to mix well. While whisking, add the vegetable oil in a thin stream, followed by the olive oil, whisking continuously to emulsify. The aïoli will thicken to the texture of a silky mayonnaise. If it becomes too thick, thin it with a few drops of room-temperature water. Stir in the salt. Transfer the aïoli to a covered container and refrigerate for up to 5 days.
Devilled Eggs
- With a sharp knife, cut a thin slice from the top and bottom of each egg so they will sit upright once halved. Evenly slice the eggs in half crosswise. Remove the yolks and reserve for the filling. The egg white should have a cup shape. Rinse the egg whites in water to clean out any remaining yolk and dry them on paper towel.
- In a food processor, purée the reserved egg yolks with the aïoli and mustard until you have a smooth, creamy texture without lumps. If there are lumps, pass the mixture through a fine-mesh sieve. Season with the salt.
To Serve
- Using a teaspoon or a piping bag fitted with a plain tip, fill each egg white cup with the yolk mixture. Garnish the top with soft herbs and edible flowers. To finish, place a generous spoonful of Canadian sturgeon caviar on the side.
