By Crystal Grobe

Family gatherings can bring about some interesting traditions, especially when it comes to food. For example, we have a family chip dip that is made for every family gathering. Although the recipe is the same, each family has a slightly different way of making it and it’s fun to listen to the chatter that happens after first bite. It’s not uncommon to get into conversations about garlic powder, whipping vs. hand mixing, and where to find THE blue cheese.

Another item that makes a frequent appearance is the deviled egg, getting gobbled up pretty quickly. There hasn’t been much variation on this recipe over the years and I haven’t dared to rock the boat but might come close now that I discovered a new way of making them over the weekend.

Faced with an overflow of eggs and not enough weekend breakfasts to make use of them, I chose to hard-boil a few for snacks. While digging through my fridge for ingredients, a big bag of apples was staring me in the face and I started to get creative. What resulted was the familiar flavor of a deviled egg paired with the slight crunch of apples and shallots. It reminded me very much of fall, perfect as an appetizer this time of year.

Apple Shallot Deviled Eggs
(makes 24 deviled eggs)

1 dozen large eggs
2 tsp butter
1 large shallot, diced
1 apple, peeled and diced
¼ cup mayonnaise
1 tsp Dijon mustard
Salt and pepper to taste
1 tbsp herbs or greens (I used arugula)

Place eggs in a single layer in a medium-sized saucepan and fill with enough water to cover the eggs by 1 inch. Cover and bring to a boil over medium-high heat. Once boiling, remove from heat and let sit for 14 minutes. Immediately run cold water over eggs until cooled and peel.

In a skillet over medium heat, melt butter and add shallots. Cook until tender and almost translucent before adding apples. Cook for 2 minutes or until apples soften slightly. Let cool.

Mash egg yolks in a medium bowl and add mayonnaise, mustard, and salt and pepper to taste. Add herbs and fold in apple shallot mixture. Spoon yolks into egg whites and garnish with additional herbs, pepper, and sea salt. Keep refrigerated until ready to serve.


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