Oscar Deviled Eggs

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4 hard boiled eggs
4 thin asparagus spears, shaved
3 Tbsp. crushed potato chips
1 cup crab meat
1 Tbsp. fresh lemon juice
Bearnaise Sauce
1 stick butter
2 Tbsp. chopped shallot
1 Tbsp. white wine vinegar
1 large egg yolk
1/2 Tbsp. hot water
1 Tbsp. fresh lemon juice
1/2 Tbsp. chopped fresh tarragon
1. Cover 4 eggs in small pot with cold water.  Set over high heat until water comes to a boil.  Turn off heat, cover with a tight lid, and let sit 10 minutes.  Drain water, fill pot with ice, put lid back on, and shake gently, then set aside.
2. Fill a small blender with hot water and set aside to warm it.  Melt a small tab of butter in small pan over medium heat, then add shallots and a pinch of salt and pepper.  Stir to coat, then add vinegar.  Cook over medium-low until vinegar is evaporated and shallots are translucent and soft, about 5 minutes.  Remove from pan to a small bowl and let cool.
3. Melt 1 cup butter over stovetop until foaming, then pour into a small pitcher or measuring cup.
4. Drain water from blender, and dry.  Add egg yolk, water, lemon juice and shallots and blend until thoroughly combined.  Carefully and very, very slowly drizzle in the melted butter as the blender is still on until completely emulsified.  Then stir in chopped tarragon and season to taste with salt and pepper.
5. Peel eggs and place yolks into a separate bowl.  Add 4 Tbsp. of bĂ©arnaise to the yolks and mash until completely blended.  Pipe or spoon back into egg white halves.
6. Toss crab meat in lemon juice and half of the potato chips.  Add a little dollop of the crab to the top of the eggs.  Then top with a good drizzle of the bĂ©arnaise sauce.  Add a few shavings of asparagus, then top with the rest of the potato chips.
7. Serve over tender greens with toast.  Enjoy!

kerry guice

Member since Feb 2010

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