WellesleyWeston Magazine


Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: https://wellesleywestonmagazine.epubxp.com/i/107826

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Page 176 of 203

GUSTARE'S DEVILISHLY GOOD EGGS 1 dozen hard-boiled eggs (see note) 1 ripe avocado 2 tbsp. Gustare Jalapeño White Balsamic Vinegar (see note) 2 tbsp. Gustare Chipotle Extra Virgin Olive Oil (see note) ∕4 tsp. Dijon mustard 1 Salt and white pepper, to taste Approximately 1 tbsp. finely-chopped fresh chives n Remove the shell from each egg under cold, running water. Slice each egg in half lengthwise. Scoop out the yolks and place them in a chilled glass bowl. Set the egg whites on a refrigerate until ready to fill. n Slice the avocado in half lengthwise. Remove the pit. Scoop out the flesh and place it in the bowl with the yolks. Add the vinegar, oil, mustard, salt, and pepper. Mix until smooth. Taste and add more salt and pepper if needed. n Fill a sturdy, re-sealable sandwich bag with the yolk mixture. Seal the bag and cut off PERSHING / DREAMSTIME.COM serving platter, cover with plastic wrap, and about 1∕2 inch from one bottom corner. Set out the reserved egg whites. Pipe out the yolk mixture to fill each egg half. Garnish each one with chopped chives. Note: You can substitute plain white balsamic or white wine vinegar and plain extra virgin olive oil for the specialty flavors. If so, add a dash of Tabasco sauce or cayenne pepper to the cooked egg yolks. To make hard-boiled eggs: place the eggs in a saucepan and add cool water to cover the eggs by 2 inches. Bring to a rolling boil, turn off the heat, and cover the pan for 10 minutes. Let the eggs cool thoroughly before removing the shells and proceeding with the recipe. Makes 24 deviled eggs One recipe that she recommends for spring is hummus pureed with fresh arugula, replace the arugula in the recipe with parsley, basil, dill, or garlic scapes. A recipe she found for cilantro-marinated chicken also takes advantage of a spring herb. The chicken can 175 s p r i n g 2 0 1 3 | We l l e s l e y We s t o n M a g a z i n e which adds a peppery kick. For variations,

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