Deviled Eggs Rémoulade

Name: Deviled Eggs Rémoulade
Ingredients: 8 hard-boiled eggs , peeled and halved; 1 Tbsp. chopped yellow onion; 1 Tbsp. chopped celery; ½ tsp. small capers; ¼ cup mayonnaise; 2 Tbsp. yellow mustard; 1/8 tsp. salt; 4 dashes of Tabasco; 4 small ripe but not soft Hass avocados , halved, pitted, and peeled; 2 large ripe tomatoes (Creoles or beefsteak), cut crosswise into ½-inch-thick slices, then into half-moons; One 8-10-oz. bag of baby lettuces or spring mix; ½ cup red rémoulade sauce (see Shrimp Rémoulade with Two Sauces , )

Chef

Tom Fitzmorris

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Cookbook

Tom Fitzmorris's New Orleans Food: More Than 225 of the City's Best Recipes

Published by Stewart, Tabori & Chang

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This image courtesy of Joseph DeLeo

Deviled eggs are not thought of as a particularly brilliant appetizer, but I say that’s because most people have never eaten them with New Orleans-style red rémoulade sauce. That combination was a specialty at the historic, lost Creole cafe called Maylie’s. Arnaud’s revived the idea some years ago with its superb rémoulade sauce, and it still holds up. Add some sliced ripe avocado, lettuce, and tomatoes to the plate, and you have a fine little salad. For an extra touch, garnish each serving with a couple of boiled, peeled shrimp.

Serves8

CostInexpensive

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

OccasionBuffet, Casual Dinner Party

Recipe Courseappetizer, main course

Dietary Considerationgluten-free, peanut free, soy free, tree nut free, vegetarian

Mealbrunch, dinner, lunch

Taste and Texturecreamy, savory, spiced

Type of Dishfirst course salad, main course salad

Ingredients

8 hard-boiled eggs, peeled and halved
1 Tbsp. chopped yellow onion
1 Tbsp. chopped celery
½ tsp. small capers
¼ cup mayonnaise
2 Tbsp. yellow mustard
1/8 tsp. salt
4 dashes of Tabasco
4 small ripe but not soft Hass avocados, halved, pitted, and peeled
2 large ripe tomatoes (Creoles or beefsteak), cut crosswise into ½-inch-thick slices, then into half-moons
One 8-10-oz. bag of baby lettuces or spring mix
½ cup red rémoulade sauce (see Shrimp Rémoulade with Two Sauces, )

Instructions

Scoop the yolks out into a bowl. Reserve the egg-white halves.
Add the onion, celery, capers, mayonnaise, mustard, salt, and Tabasco to the yolks and mix well with a whisk. (You can even beat it to fluffiness.)
Load the mixture into a pastry bag and pipe it into the centers of the egg white halves.
Cut the avocado halves into ¼-inch-thick slices. Fan out each sliced avocado half on one side of an individual plate, with the slices overlapping. Place an egg half in the avocado’s pit indentation. Put 2 tomato half-moons and another egg half on the other side of the plate. Surround all with lettuce leaves. Drizzle the rémoulade sauce generously over each salad and serve chilled.