These French-style devilled eggs are the vegetarian starter for the 1930s Parisian Supper Club menu, and holds all the ingredients of its pescatarian counterpart, Tuna Tartare, minus the tuna.
Serves 2
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2 eggs
2 red radishes
3 tbsp white wine vinegar
2 tsp olive oil
1 tsp Dijon mustard
1 tsp lemon juice and 1 tsp lemon zest
1 tsp dill, chopped, plus extra to garnish
2 chives, snipped
2 cornichons, finely chopped
6 chicory leaves, chopped
1 tsp pink peppercorns, crushed
black pepper
white sourdough and butter, to serve
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Boil eggs for 7 mins, then refresh in cold water and peel. Slice the radishes very thinly and place in a mixture of equal amounts of white wine vinegar and cold water, in a large bowl. Place the eggs within the bowl and chill for 2hrs.
Halve the eggs lengthways and scoop out the yolks into a large bowl, leaving the egg whites intact and placing them on a plate. Add the olive oil, Dijon mustard, lemon juice and zest, dill and chives, and season with black pepper. Using the back of a table spoon, smooth the ingredients into each other until the mixture is soft and fluffy. Fill the egg whites with the mixture, using two teaspoons.
Divide the chicory between two serving plate and place two filled egg halves on top. Scatter over the cornichons, sprinkle with pink peppercorns and garnish with the extra herbs. Serve with the sourdough and butter.
