Spring Vegetables with Deviled Egg Vinaigrette

Spring Vegetables with Deviled Egg Vinaigrette

If you like the flavor of Deviled Eggs then you’ll love these Spring Vegetables with Deviled Egg Vinaigrette.

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Spring Vegetables with Deviled Egg Vinaigrette
Serves 6
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Ingredients
  1. 6 cups water
  2. 1 tablespoon salt
  3. 2 bunches jumbo asparagus, trimmed
  4. 4 large soft-boiled eggs, divided
  5. 1 (6-ounce) package sugar snap peas, halved lengthwise
  6. ½ cup fresh green peas
  7. 1 cup shaved fennel
  8. 6 radishes, thinly sliced
  9. ½ teaspoon kosher salt
  10. ¼ teaspoon ground black pepper
  11. Devilled Egg Vinaigrette, recipe follows
  12. Garnish: fresh herbs, shaved asparagus, celery leaves
Instructions
  1. In a large bowl, prepare an ice- water bath, and set aside.
  2. In a medium saucepan, combine 6 cups water and salt. Bring to a boil over high heat. Add asparagus, and cook until bright green. Remove from pan, and drain. Place in a prepared ice bath; drain, and set aside. Finely chop 2 boiled eggs. Cut remaining 2 eggs 
in quarters.
  3. On a large platter, arrange asparagus, snap peas, green peas, fennel, radishes, and quartered eggs. Top with diced eggs, salt, and pepper. Serve with Deviled Egg Vinaigrette. Garnish with fresh herbs, shaved asparagus, and celery leaves, if desired. Serve immediately.
Louisiana Cookin https://www.louisianacookin.com/
Deviled Egg Vinaigrette
Serves 6
Write a review
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Ingredients
  1. 1/3 cup cane vinegar
  2. 1 tablespoon minced shallot
  3. ¼ cup mayonnaise
  4. ¼ cup Dijon mustard
  5. 2 large soft-boiled egg yolks
  6. 1 tablespoon chopped fresh chives
  7. 1 tablespoon chopped fresh dill
  8. 1 teaspoon sugar
  9. 1 teaspoon kosher salt
  10. ½ teaspoon ground black pepper
  11. 1/8 teaspoon cayenne pepper
  12. ½ cup extra-virgin olive oil
Instructions
  1. In a medium bowl, combine vinegar and shallot, and let stand at least 
15 minutes.
  2. In a small bowl, whisk together mayonnaise, mustard, and egg yolks until smooth. Add yolk mixture to shallot mixture, whisking to combine. Add chives, dill, sugar, salt, and peppers, whisking to combine. Whisking constantly, gradually add olive oil until combined. Whisk until smooth. Cover, and refrigerate for at least 2 hours. Store covered in refrigerator up to 3 days.
Louisiana Cookin https://www.louisianacookin.com/
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