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  • Writer's pictureFarm Share to Table

Fennel Deviled Eggs

Updated: May 22, 2023

I created this recipe accidentally while trying to troubleshoot a Lemon Fennel Egg Salad recipe from Epicurious that was my go-to in fennel season. The Epicurious recipe is delicious but weeps irreparably if I don't eat it all in one sitting, and some of the ingredient ratios aren't the balance of flavors I prefer. After tweaking the mayo mixture, I thought mashing some of the yolks in first might help with the weeping. The result was so delicious that I abandoned the rest of the recipe and made deviled eggs.


Makes 8 deviled eggs.

Ingredients

4 medium eggs

1 tbsp very finely minced green garlic or garlic scapes or 1 small garlic clove

1/4 cup mayo

1/2 tsp dijon mustard

1/2 tbsp lemon juice

1/2 tsp lemon zest

1/2 tbsp fennel fronds, chopped fine

Kosher Salt


Preparation Add 2-3 inches of water to a small pot and bring to a boil. Place a steam basket into the pot (adding the steam basket at the same time as the eggs keeps them from cracking) and add the eggs. Cover and steam over medium heat for 10 minutes. Spoon eggs into a bowl of cold water and allow them to cool. Remove from water and let stand for 15 minutes or until cool enough to peel. Peel eggs, rinse, Split in half, and set aside.

Meanwhile, in a small dry fry pan over medium heat, toast the garlic with the skin on, turning until skins on all sides are golden and charred and inside is soft, about 10-15 minutes. Peel garlic, discard skins and mash in a small bowl or plate with a fork until about the consistency of guacamole (if you are using scapes or green garlic, skip these two steps and add the chopped fresh garlic directly to the mayo). Add about 1/4 tsp of mayo and mash together until thoroughly blended. Add the remaining mayo, mustard, lemon juice, zest, fennel fronds, and salt to taste. Mix vigorously until thoroughly combined.


Gently scoop the yolks out of the egg halves and into a medium bowl. Break up the yolks into crumbles. Add about half the mayo mixture and mash with yolks until thoroughly blended. Taste and add more mayo mixture to taste (I usually have one or two spoonfuls left over). Spoon or pipe the yolk mixture back into the egg white and chill for at least 4 hours.



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