I'm sorry, but this recipe is so wrong in so many ways...why mess up a classic? Would you take this to a potluck anywhere? Didn't think so!
Michel Richard's Deviled Eggs
Deviled eggs get an update with white anchovies and masago arare, Japanese rice cracker beads that mimic caviar. This recipe is based on the version served at Central Michel Richard at Caesar's Palace in Las Vegas, and first appeared in our April 2012 issue along with Abby Tegnelia's story It's Pleasure Central All Day Long.
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Credit: Todd Coleman
INGREDIENTS
6 hard-boiled eggs3 tbsp. sour cream
2 tbsp. anchovy paste
1 tsp. Dijon mustard
Kosher salt and freshly ground black pepper, to taste
12 white anchovy filets, rinsed and drained
1 tbsp. minced chives
1 tbsp. white masago arare (optional, available at jatfood.com)
½ small head frisée, leaves separated, for serving
INSTRUCTIONS
Halve eggs lengthwise; set whites aside. Place yolks in a small bowl, and mash with a fork; stir in sour cream, paste, mustard, and salt and pepper. Transfer to a small piping bag fitted with a 3/8″ star tip; pipe into egg white cavities, and then place an anchovy filet over each egg. Sprinkle with chives, and masago arare if you like. Place frisée on a serving platter, and place eggs on top to serve.Ratings & Reviews (2)
I did this on Easter. As I was measuring the anchovy paste, I realized 2 tablespoons was going to be way too much. I cut it in half and it was still so overpowering. I just so happened to be making two types of Deviled eggs for this, so I quickly took some of the eggs from the other recipe and was able to save the first recipe. I figured it had to be a typo. I did not have the masago arare or the white sardines for the top but they were still a hit.
Michel Richard's Deviled Eggs
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