We’ve had Memorial Day, the official summer kick-off. Here in Chicago another summertime favorite starts on Monday, June 11 : “Movies in the Parks”. Dinner and a movie outside! These are a fun way to get together with some friends (or a romantic evening for two), have a picnic, and watch a movie. Chicagoans are all about being outside during the summer and we are a city blessed with a lot of public park space, so we take advantage of them! One picnic item I always try to make is deviled eggs. They’re a small, simple appetizer to make but one which you can get very creative with.
Think about all the deviled eggs you’ve had over the course of your life. Most likely they’re the paprika dusted ones, right? They’re good but you can jazz them up a bit with a variety of ingredients. Chives, parsley, olives, onions, cheese, mushrooms, red peppers, curry powder (instead of mustard powder), the list goes on and on and on. What do you like in your omelet? Add it. If you’ve read any of my previous posts you know I am a very big fan of truffles and using truffle gatherers sauce in my recipes, especially egg, potato, or cream dishes. The addition of this little ingredient makes for a deliciously decadent deviled egg. For those of us who can’t afford the expensive real deal, truffle gatherers sauce is a very good substitute, as is truffle salt. A perfect pairing in my opinion.
So get ready for Movies in the Parks, Chicago. Check out some of your neighborhood parks’ movie schedule and whip up some deviled eggs for an evening picnic with friends. More importantly make your deviled eggs a movie picnic star by adding your own dramatic ingredient!
Truffle Deviled Eggs (makes 1 dozen)
- 6 large eggs
- 1 tsp mustard powder
- 3-4 Tbs mayonnaise
- Pinch of salt
- 1-2 tsp Truffle Gatherer’s Sauce (optional, omit for normal deviled eggs and dust with paprika)
In a large pot cover the eggs with water. Make sure the water covers them by an inch. Bring the water to a boil, remove from heat, cover the pot and allow to sit for 15 minutes.
Drain eggs and allow them to cool enough to handle.
Carefully slice eggs in half lengthwise and drop yolks into a bowl.
Mash the yolks up with a fork into a crumbly pile. Add the mustard powder and mix. Stir in the mayonnaise 1 Tbs at a time to desired consistency and taste. Add salt to taste. Mix in the truffle gatherer sauce to taste.
Spoon mixture into the eggs and chill in refrigerator for at least an hour.