Thursday, August 1, 2013

Deviled!: Radish & Butter Edition

When I think about radishes, two things generally come to mind: the classic French child sandwich snack and Fraggle Rock. You have to hand it to Jim Henson - his muppet shows were so unique. Humanoid characters who live in caves, sing songs all day and subsist almost solely on radishes? Who even came up with that? And what was so special about the radish?

My only thought is that someone  involved must have been fed the aforementioned French sandwich snack during their childhood. Because really, radishes do taste pretty special when paired with butter and sea salt. I remember hearing about the pairing a few years ago when Ina Garten featured it on Barefoot Contessa, and since then, it seems to have become a popular staple. I finally tried it a few weeks back with leftover radishes and haven't stopped eating it for breakfast since. Imagine my delight when I flipped through my deviled egg book to find this easy dish that combines two of my favorite snack foods! And they're good, too.

-12 eggs
-4 tablespoons salted butter, softened
-2 tablespoons mayo
-1 1/2 teaspoons stone-ground mustard
-1/4 teaspoon salt
-20-24 very thin radish slices
-fresh dill
-salt & pepper

-Boil and cool twelve eggs. See directions here.
-Cut the boiled eggs in half lengthwise, put the yolks in a medium-sized mixing bowl, and put the egg whites, covered, in the refrigerator.
-Using a fork, mash the egg yolks until you've reached a feathery consistency. Mix in the butter, mayo, mustard and salt and stir again until whipped and smooth.
-Fill the egg white shells with the egg yolk mixture using a pastry bag or spoon, then top each with two radish slices, a sprig of dill, fresh pepper and sea salt.

*Note: Filling is slightly scant. Prepare to have less hearty eggs, or to have two leftover egg whites.

And is it just me or does the dill sort of resemble a fraggle tail? 
It all comes together in the end....;)

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