A couple years ago, a local kitchen store hosted a deviled egg competition, and I didn’t enter because I was out of town. But I couldn’t stop thinking of what version I would create if I’d have entered. I thought about one of my favorite dishes- beef tenderloin “Oscar style” (topped with crab, béarnaise and asparagus), and I thought maybe it would work to make deviled eggs Oscar style. Since béarnaise is a luscious butter and yolk sauce, it seemed like it could be great! I finally came up with a version for lunch today and it’s more delicious than I imagined it would be. I made the béarnaise sauce super lemony, then added some into the mashed, cooked yolks, then piped it back into the whites, then topped that with some crab meat that I tossed in some lemon juice and some crushed kettle potato chips (I know!), then a hefty drizzle of the béarnaise, then some shaved raw asparagus spears, and then some more crushed kettle potato chips. I ended up making some grilled bread to go along with this, and it’s the fanciest and most fun little appetizer/brunch/light lunch there ever was! It’s unexpected and the flavors are just spot on.
I used a refrigerated jar of back fin crab meat from the grocery store. So besides boiling the eggs, all you have to do is make the béarnaise sauce, which isn’t hard, but you do have to focus. It’s not so much the “make while your toddlers are in possession of markers in the dining room” dish if you know what I mean. And if you’re wondering if I have the magic equation to ensure that all eggs are peeled flawlessly for deviled eggs, I may come up short. I do know that fresh eggs tend to be harder to peel, so you should aim to buy eggs a week before you plan to make deviled eggs. Also, some say that adding salt to the boiling water helps too, but I haven’t noticed a difference (although I still do it just in case). To boil, I barely cover the eggs in cold water in a pot, then set over high heat. Once the water starts to boil, I turn the heat off, cover with a tight lid, and let sit for 10 minutes. Soft, creamy, bright yellow yolks every time (thanks Alton!). Then I drain the water, add a bunch of ice, put the lid back on, and shake it around gently to crack some of the shells. I feel like this “shocks” the membrane away from the whites and helps it peel more cleanly, and I always peel under a small stream of water. Do you have any secrets for flawless egg peeling?
I adapted my béarnaise recipe from Bon Appetit magazine. I halved the egg, butter, vinegar and tarragon, but kept the lemon and shallot at the full recipe amount. I simply didn’t need as much, but wanted it to be lemony and with full flavor.
The shaved raw asparagus adds some nice crunch to this (use skinny asparagus, by the way- it’s more tender), but it needed just a bit more crunch, and a bit more salt, so the crushed kettle cooked potato chips were absolute perfection! Don’t skip this ingredient!
Make them soon! They’re not your parents’ 70’s dinner party deviled eggs, I promise.
Click the link below photos for full recipe.