Snacks are the best part of every day, but this time of year things can get a bit lean. Especially with our neverending public health crisis. Deviled eggs are classic, cheap and loved by pretty much everyone. Topping these little morsels with just a bit of crispy salami adds some lovely texture and fatty flavor that pairs perfectly with a classic egg.
Yield: 4
Deviled eggs with crisp salami
Ingredients
4 eggs
1 1/2 tbsp mayonnaise
Salt and pepper to taste
Pinch of garlic powder
1/2 tsp dijon mustard
2 tsp olive oil
2 sliced salami, quartered
Instructions
Place 4 eggs in a pot and cover with cold water. Bring to a boil, then immediately cover the pot and remove from heat. Let sit for 10 minutes.
When eggs are cool enough to handle, carefully peel them and slice them in half. Gently remove yolks while keeping the whites whole. Place the yolks in a separate bowl.
Mash the yolks with mayonnaise, salt and pepper, garlic powder and mustard. Adjust seasoning if necessary.
Heat the olive oil in a skillet over high heat until it shimmers. Add the sliced salami in a single layer (be careful, they will sputter and smoke) and cook until the button side is brown, about 1 minute. Slip and cook until both sides are brown, then remove and drain on paper towels.
Stuff each white with the yolk mixture, then place one wedge of salami on each deviled egg.
Quartered salami. photo: Sydney [Oland] Keddy
Eggs
Halved boiled eggs. photo: Sydney [Oland] Keddy
Deviled eggs with crispy salami. photo: Sydney [Oland] Keddy
What's Up Yukon columnist Sydney Keddy (Oland) is a recipe developer who lives in Whitehorse. Her work can be found in The Boston Globe, Seriouseats.com as well as other publications.
