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Recipe Sleuth: 2 Amys’ Deviled Eggs With Green Sauce
Here's how to make one of the most popular small plates at Cleveland Park pizza shop 2 Amys. By Kate Nerenberg
Comments () | Published December 23, 2009

In addition to its famed Neapolitan-style pizza, Cleveland Park restaurant 2 Amys has a roster of simple Italian-inflected small plates—including suppli a telefono (meat-and-cheese-stuffed rice balls), bruschetta, and Roman artichokes. So what are retro-Americana deviled eggs doing on that list? Co-owner Amy Morgan says they’re served because “we figured everybody likes deviled eggs.” They’ve been on the menu since the restaurant opened eight years ago. Chef Peter Pastan found a way to give the snack an Italian bent: he adds an Italian salsa verde, made with anchovies, parsley, and capers.

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2 Amys Deviled Eggs With Green Sauce

Makes 24 deviled eggs.


For the deviled eggs:


12 eggs
1 whole egg plus 1 egg yolk (for the filling)
¼ cup lemon juice
¾ teaspoon salt
1 tablespoon dry mustard (Pastan likes Colman’s brand)
½ teaspoon curry powder
1½ cups olive oil

Place 12 eggs in warm water. Separately, bring 4 quarts of water to a boil. Gently add the eggs to the boiling water and cook for 8 minutes. Remove eggs from boiling water and cool completely in cold running water or an ice bath. When the eggs are cool, peel them and cut them in half lengthwise. Carefully remove the yolks and reserve. Refrigerate the cooked egg whites in a single layer.

Put all the remaining ingredients except the olive oil in a food processor. With the machine running, slowly add the oil in a steady stream to form an emulsion. Add the reserved cooked yolks to the machine and purée until smooth. Refrigerate the mixture until it sets before attempting to stuff the eggs. The mixture will keep refrigerated for up to 3 days.

To stuff the eggs, put the mixture in a pastry bag and pipe into cooked egg whites.

For the green sauce:


1½ cups flat-leaf parsley
½ cup chives, chopped
1 tablespoon capers
1 whole garlic clove
1 teaspoon coarse mustard
½ cup olive oil
12 anchovy filets
2 tablespoons chopped dill pickle

Place the parsley, chives, capers, garlic, mustard, and olive oil into a food processor. Pulse to chop the ingredients, without letting the mixture emulsify. When the mixture is uniform, add the anchovies and pickle. Pulse again to mix. Chunky is good. Serve alongside the deviled eggs.

 

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Posted at 08:48 AM/ET, 12/23/2009 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs