Here’s a fact about me that very, very few people know: When I was pregnant with my daughter I didn’t crave ice cream, pickles or greasy cheeseburgers; rather during the last four months of my pregnancy all I could think about was deviled eggs. When would I be able to get my next fix, how many cartons of eggs could I buy without the sales clerk getting suspicious and occasionally, who could I persuade to make them for me.
There was one cameraman that I worked with on a regular basis at the TV stationed I was employed at who knew all about my “relationship” with deviled eggs. (He has three kids and had dealt with stranger cravings with his own wife.) During my office sponsored baby shower someone made more than six-dozen deviled eggs. I was in HEAVEN. I’m sure I offended more than a few of my co-workers who tried to wish me well while I was stuffing my face with those creamy dreamy deviled eggs sprinkled ever so lightly with bacon bits. I didn’t want to talk with my mouth full so I just politely smiled and nodded as they chatted away.
I still like deviled eggs, but in the years since my daughter was born I’ve had them maybe three times—tops. Interestingly, my young daughter is not a big egg fan at all.
Regardless, I ran across the following recipes the other night. I made them so often during my pregnancy I have them memorized. The first is for a delicious deviled egg with salmon and dill. They are super simple to make and chock full of protein. The other recipe is one I found in Gourmet magazine for a Nicoise Tuna Sandwich featuring my beloved hardboiled eggs. I modified the recipe to fit my tastes (I don’t like anchovies or onions), but I have listed the original recipe below.
DEVILED EGGS WITH SALMON AND DILL
Ingredients:
1 dozen hard-boiled large eggs, peeled
1/4 cup mayonnaise
1/4 cup sour cream
2 ounces smoked salmon, finely chopped
2 teaspoons chopped fresh dill, plus more for garnish
1 teaspoon fresh lemon juice
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
Directions:
Slice the eggs in half lengthwise and carefully remove the yolks. Press the yolks through a fine-mesh sieve into a mixing bowl. Add the mayonnaise, sour cream, salmon, dill, lemon juice, pepper, and salt. Stir to blend. Spoon the mixture into the egg whites. Cover and chill for at least 1 hour before serving. Sprinkle with chopped dill before serving.
NICOISE TUNA SANDWICH
Ingredients:
1/8 small red onion, thinly sliced
1/4 white onion, thinly sliced
2 tablespoons mild extra-virgin olive oil, plus additional for drizzling
1 tablespoon red wine vinegar, plus additional
1/4 teaspoon salt, plus additional
Black pepper
2 (6-ounce) cans good quality tuna packed in olive oil, including olive oil
Freshly squeezed lemon juice
2 Kaiser rolls, plain
Lettuce leaves
8 plum tomato slices
2 hard boiled eggs, sliced
4 anchovy fillets, drained
Nicoise olives
Chopped scallions
Sliced radishes
Directions:
Combine the red and white onion with 2 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1/4 teaspoon salt, and several grinds of black pepper in a bowl.
Using your hands, mix and squeeze everything together for 5 minutes.
Work in the cans of tuna in olive oil, including the oil. Season with lemon juice, additional red wine vinegar and salt. Add pepper, to taste.
Cut Kaiser rolls in half crosswise and layer each bottom half with lettuce leaves.
On top of each lettuce layer, arrange 4 tomato slices. Then add about half the tuna mixture and 3 to 4 slices of hard-boiled egg.
Crisscross each sandwich with 2 drained anchovy fillets and strew with Nicoise olives, chopped scallions, and sliced radishes. Then drizzle generously with more olive oil and top with the remaining Kaiser halves, pressing gently but firmly.
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