Pan-crisped Deviled Egg Salad and What's Outside your Kitchen Window

It's Wednesday....time to play "What's outside your kitchen window?"
Here is mine. (it's a bit greener than last week, or two weeks ago, I guess. Anyway, you can tell there has been some change, right?)

You can play if you want to. Just turn, right now....you're cooking anyway..... with camera in hand, just turn, look out your window, point, focus, shoot.... blog, post, send me a comment telling me what's outside your kitchen window.

Last week, Terri from Terri's Table did. Check out her backyard! so beautiful...I'm a little embarrassed now to show you mine. But "trust" me, mine will get green. It will green up... just wait and see.
If you want to follow along with my garden project, click here.


Karen of Karen Cooks, told me she'd show us her garden... (no pressure Karen) But I can't wait to see it.

Speaking of gardens, check out Mary's blog at My new 30. She has been my inspiration this spring.

On another note....I finally took the plunge. I bought some fresh eggs from my "Friday Friend", Kevin. She (yes, she) raises chickens, and they are "organic", so I thought, heck, why not.
I cant' wait to make an egg something or other this weekend.

And then.... because this is all about gardens and yards, I will share with you this salad I made. It will qualify as part of my cookbook goal (I'm so far behind on this goal....so it will continue on thru 2009, 2010, 2011....)
I am a huge fan of "The Splendid Table". NPR's Award winning radio show. I cannot tell you what time it comes on, but I know that is on a Saturday. I get it downloaded as a podcast, so I can listen whenever I want to. (I'm supposed to be walking and listening.)
Anyway.... Lynne Rosssetto Kasper and Sally Swift wrote a cookbook , "The Splendid Table's HOW TO EAT SUPPER." Recipes, stories and opinions from the public radio's award winning food show.

I could go on and on.... but I won't. I'll just tell you about this salad. It was the most interesting salad I have ever had. It could be a supper really, because that is what this cookbook is all about...eating lighter, and enjoying our meals more.

Pan-Crisped Deviled Eggs on French Lettuce Leaves. Yes, there you have it. "fried, deviled eggs?"
My poor husband, he lost out of deviled eggs once again, because these were a bit.....different. Deviled, yes, but then fried and crisped up a bit.
It's really different, but it was good. With some really good crusty bread, and a glass of wine, it's an excellent light meal.
I made it as a side dish tho...to go with my ribs (blog post coming in a couple of days), so the photos will include the ribs.

My garden will have a barrel full of "salad", so we just might have this dish again on a hot summer day.
(my pictures weren't' that great... I had an impatient family and no glasses on)

PAN-CRISPED DEVILED EGGS ON FRENCH LETTUCES

Eggs
8 large eggs, hard cooked and peeled
1 scant teaspoon Dijon mustard
2 med. garlic cloves, minced
2 1/2 teaspoons minced onion
2 1/2 tight packed Tablespoons fresh flat-leafed parsley leaves, coarse chopped
2-3 Tablespoons milk
2 1/2 teaspoons mayonnaise
1 1/2 teaspoons white wine vinegar
Salt and fresh ground black pepper
2-3 Tablespoons good tasting extra virgin olive-oil

Dressing
the leftover egg stuffing
3 Tablespoons good tasting extra virgin olive-oil
1 generous teaspoon Dijon mustard
2 1/2 Tablespoons milk
2 1/2 teaspoons white wine vinegar
Salt and fresh ground black pepper

Salad
4 generous handfuls of mixed greens such as Bibb lettuce, mache`, and dandelion greens or frisee`, washed and dried.

1. cut the hard cooked eggs in half lengthwise. Gently remove the yolks (fingers work best) and place them in a medium bowl. Reserve the whites.

2. Add the mustard, garlic, onion, parsley, milk, mayo and vinegar to the yolks. With a fork, crush everything together into a thick paste. Add salt and pepper to taste.

3. Pack the mixture back into the hollows of the egg whites, so the filling is even with the surface of the egg. NOT mounded. you will have leftover stuffing...this becomes the salad dressing.

4. In a large non-stick skillet, heat a bit of oil over medium heat. Gently place the eggs in the pan, stuffed side down. Cook until the eggs are beautifully browned, 3-5 minutes. Sprinkle them with salt and pepper as they cook.

5. As the eggs saute`, combine in a large bowl, the leftover egg stuffing with all the dressing ingredients. Add the salad greens to the bowl and toss. Heap them on a serving platter.

6. Gently lift the eggs from the pan, turn them filling side up, set them on the greens and serve.

I forgot the milk!

Mark Twain said.....

(put all your eggs in one basket and WATCH that basket )

mix, mix, mix, chop, chop, chop

In the frying pan.

Dressing in a martini glass?