Eggs Pierre De Lune-Nosrat

May 24, 2018
1 Ratings
Photo by Ty Mecham
  • Makes 8 eggs
Author Notes

Deviled eggs, meet Caesar salad. You're going to love each other. Recipe excerpted with permission from Something Old, Something New by Tamar Adler, published by Scribner (April 2018). —Food52

What You'll Need
  • 8 large eggs
  • 2 cloves garlic
  • 1/4 teaspoon kosher salt, plus a tiny bit for garlic
  • 6 anchovy fillets
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • Juice of 1/2 lemon
  • 1 teaspoon white wine vinegar
  • Freshly ground black pepper
  • 3 leaves romaine lettuce, very thinly sliced
  1. Put the eggs in a pot and fill with cold water to cover. Bring the water to a boil, covered, then shut off the heat and wait 5 to 6 minutes, depending on the size of your eggs. Run under cold water or dunk in ice water.
  2. Peel and halve them, vertically, and scoop the yolks into a bowl.
  3. Roughly chop the garlic and smash it to a paste with a small pinch of salt in a mortar or on a cutting board. Finely chop the anchovies and mix well with the garlic. Add to the yolks along with the Parmesan, olive oil, lemon juice, and vinegar. Add the salt and freshly ground black pepper, and mix. Taste and adjust. Add the romaine, mix well, and using a small spoon, fill the waiting egg whites with the mixture. These can be chilled for a few hours. Bring to room temperature for 15 minutes before serving.

See what other Food52ers are saying.

  • Hollis Ramsey
    Hollis Ramsey
  • Nancy
  • beejay45

3 Reviews

beejay45 June 24, 2018
These sound like they would be great with a very dry martini...or an icy glass of beer. ;) Great idea.
Hollis R. May 29, 2018
reflecting on the recipe, i have two comments:

(1) would duck eggs be preferable, taste-wise, or just size-wise?

(2) how about sprinkling some toasted, parsleyed and garlicked panko crumbs over the completed stuffed eggs? that could supply a crouton-like crunch@
Nancy June 28, 2018
Amazing idea the panko crumbs! I totally will do this. Thank you!