All the fixings for a Southern-style picnic.Gather Journal April Bloomfield’s Deviled Eggs
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
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.
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.