Author Notes: Who doesn’t love deviled eggs? I have been adding ingredients from the green market throughout the summer. Smashed fava beans added with fresh garlic confit was eaten so fast I never got a picture. so be inventive. Add anything you fancy. : you can double triple quadruple this recipe for a crowd. —zeldie
Red or white Spring or summer onions (a little larger then golf balls)or one sweet onion
Corn on the cob
teaspoon Cayenne or paprika or best; Izak n.37 from laboiteaepice.com
- Cover eggs with cold water in saucepan; bring to boil; turn off heat; cover; let sit 8 minutes; run under cold water and dump ice cubes into pot so eggs cool off fast : peel and set aside
- While eggs are in 8 minute bath ; slice onions thinly
- Heat up 10″sauté pan with 2 tablespoon corn oil or olive oil or any oil you like or have handy; throw in piece of onion; if it sizzles throw in all the onions and immediately reduce the heat to low. Flip, stir or just smoosh the onions around. Add salt and pepper; leave on low heat for 15 minutes
- Into bowl With sharp knife slice off the corn from the cob; run the flat side of knife down against naked cob to make sure all the corn milk is extracted
- Add corn and all liquid to onions in the skillet ; toss around and continue sautéing on low flame another 15-20 min till the onions are soft and caramel color. It’s ok if some pieces are browned. Taste for seasoning; try not to eat it all as this is super delicious .
- Slice eggs in half and scoop yolks into bowl; add 1/2 or all onion corn sauté; you can use 1/2 as side dish or save for pasta. smash all together w fork : add 1 tablespoon mayo or olive oil.
- Optional ; Add any herb; I like flat leaf parsley, 2-3 basil leaves and a leaf or two of mint or spearmint or lemon balm.
- Taste for seasoning; Scoop yolk mix back into egg white shells. Smooth top and make pretty with fork tines; place on platter.