GATHER JOURNAL

Photograph by Marcus Nilsson Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
    
O BROTHER, WHERE ART THOU? (2000)

April Bloomfield’s Deviled Eggs

Mains from Issue 3 – Spring / Summer 2013 – Rough Cut

Homer’s Odyssey influenced this bucolic Coen brothers tale about three convicts who, in the throes of one sweltering Mississippi summer, escape rock-breaking duties on the prison chain gang to head off in search of buried treasure. Along the way they pick up a guitar player who sold his soul to the devil, have a run-in with the Klan, aid and abet a baby-faced bank robber and, oh right, record a hit single as the Soggy Bottom Boys. Our fried chicken legs and deviled eggs (courtesy of one of our favorite chefs April Bloomfield; they are on the menu at The Spotted Pig) are perfect Southern-inspired picnic fare.

serves 12 deviled eggs



Deviled Eggs
  • 6 large eggs
  • 3 Tbsp mayonnaise (see recipe, right) slightly chilled
  • 1 Tbsp champagne vinegar
  • 1 Tbsp crème fraîche
  • 1 tsp dijon
  • Maldon or other flaky sea salt
  • 2 Tbsp finely chopped chives
  • 1 Tbsp finely chopped chervil
  • cayenne or paprika
  • extra virgin olive oil (optional)

April's Mayonnaise
  • 4 large egg yolks
  • 2 tsp Dijon
  • 2 Tbsp champagne vinegar
  • ½ tsp Maldon or other flaky sea salt
  • slightly more than 1 cup peanut or sunflower oil

  • 1

    Fill a medium pot halfway with water and bring to a boil. Gently add eggs to water and cook 10 minutes. Drain and chill in ice water until cold. Peel and halve lengthwise. Press the yolks through a sieve into a small food processor. Add the mayonnaise, vinegar, crème fraîche and mustard and process until smooth. Season with salt. Transfer to a piping bag or resealable plastic bag (snip a corner before piping) and chill 30 minutes. Chill whites too. Pat whites dry and pipe filling into each. Top with a sprinkling of herbs, a dusting of spice, a pinch of salt and a drizzle of oil.
  • 2

    April’s Mayonnaise: Combine egg yolks, Dijon, champagne vinegar, and Maldon or other flaky sea salt in a bowl and whisk vigorously until yolks go pale and mixture is frothy, about 1 minute. Slowly drizzle in a steady stream of peanut or sunflower oil, whisking continuously and vigorously until all the oil is really well combined and mayo is pale and silky.