There is an art to making good deviled eggs.  For starters one must purchase fresh, local hormone-free eggs*.  The eggs must be properly hard-boiled and then use fresh ingredients to mix in the yolk. There are many favorite recipes for devil eggs, but recently I ran into a truly sublime recipe by Janice Cole, food editor for the magazine “Cooking Pleasures.” The devil egg recipe uses soft goat cheese for, as she describes, a hard-cooked egg with a “sinfully rich edge.” The goat cheese makes the center slightly tangy and incredibly creamy. Add to the plate some fresh herbs or vegetables and the dish becomes a culinary masterpiece.

Janice’s Tips to cooking a perfect

hard-boiled egg  

Place eggs in a single layer in a saucepan.  Cover them with 1 inch of water. Bring the water to a full boil, reduce the heat to medium-low and boil gently for exactly 9 minutes.  Adjust the heat to keep the water at a constant low boil.  Do not let eggs bounce around.  After 9 minutes, pour off water and run cold water over the eggs until eggs are cool. (You can also place eggs in ice water).   It’s important to cool eggs completely and quickly. After eggs are cool, crack the eggs all over and begin peeling from the large end of the egg.  It helps release the shell if you hold the egg under running water as you peel.  *Note: Let the eggs rest in your refrigerator for 1-2 weeks after purchasing. As eggs age they shrink from the sides of the shell making peeling easier.

Ingredients

6 hard-boiled eggs, halved and separated

2 oz soft goat cheese, crumbled

6 tablespoons of mayonnaise

2 teaspoons of minced shallots or green onion

2 teaspoons fresh minced herb (basil chives, tarragon, or dill)

1/8-teaspoon salt and a dash of pepper

1. Place egg yokes in medium bowl; mash with pastry blender

or fork until crumbled.

2. Add cheese; mash until combined.

3. Stir in mayonnaise until smooth. 

4.  Add the remaining ingredients (except egg whites) and stir

5. Spoon mixture into whites and serve on plate with vegetable slices

You can find the fresh eggs, goat cheese, fresh herbs and shallots

for this recipe all at your local farmers’ market: The Saratoga

Farmers’ Market, is in its 31st season and is open outside now

Saturdays 9a-1p, Wednesdays 3-6 p.m. at the Pavilions on

High Rock Ave.