Deviled Eggs

See the RecipeAndré Baranowski

Pureed as part of a creamy mousse, ham gives these deviled eggs a distinctive, savory character and a beautiful pink hue.

Deviled Eggs
Pureed as part of a creamy mousse, ham gives these deviled eggs a distinctive, savory character and a beautiful pink hue.
Yield: serves 6

Ingredients

  • 12 eggs
  • 12 cup chicken broth
  • 18 oz. gelatin
  • 12 tbsp. unsalted butter
  • 12 tbsp. flour
  • 34 tsp. Dijon mustard
  • 12 tsp. sherry
  • 4 oz. cooked ham
  • 18 tsp. paprika
  • 18 tsp. cayenne
  • Freshly ground black pepper
  • 12 cup heavy cream
  • Chervil leaves for garnish

Instructions

  1. Boil eggs until hard-cooked; chill in ice water. Peel eggs and halve lengthwise; separate yolks and whites and chill both.
  2. In a small bowl, combine 1⁄4 cup of the chicken broth with gelatin; let rest for 10
minutes.
  3. Meanwhile, melt butter in a 1-qt. saucepan over medium-high heat. Whisk in flour to make a paste. Whisk in remaining 1⁄4 cup of chicken broth; cook until mixture thickens, 1–2 minutes. Remove pan from heat; whisk in reserved gelatin mixture, Dijon mustard, and sherry to make a sauce.
  4. In the bowl of a food processor, finely chop ham; add sauce, reserved yolks, paprika, cayenne, and pepper to taste. Purée until smooth; scrape mousse through a fine sieve into a large bowl and discard solids.
  5. In a medium bowl, whip heavy cream to soft peaks. Fold cream into mousse; chill. Spoon mousse into a pastry bag fitted with a star tip; pipe into reserved egg whites and garnish with chervil leaves.