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Frisée Aux Lardons with Devilled Eggs instead of Poached Eggs

I had this gathering at home last Saturday and my friends would love to have French food. I’ve already made up my mind for the main course, I am going to cook Coq Au Vin which I did the other time and was really good. For the appetizer, I really want to do the devilled eggs, and will be great to have a salad as well. So, I was thinking…… Instead of  serving two separated dishes, maybe it’s good to combine the two. Looking into traditional French salad, frisée aux lardons is one of the common one and they used to serve this with poached eggs. I’m thinking maybe I can replace the poached eggs with devilled eggs. Why not?

To get the devilled eggs ready, first of all, you have to cook 6 hard boiled eggs. To make sure everything turns out fine, it will be better to have some buffer. So we cooked 8 eggs with 2 eggs buffer, in case something goes wrong, we still have enough eggs to serve all guests. When all eggs are ready, quickly put eggs into cold water with ice cubes, this procedure helps to separate the egg from the shell. You will have a nicely peeled egg later on by doing so. Let the eggs sit there for few minutes, then remove the egg shell with running water, you will have a perfectly peeled hard boil egg. When all the eggs are done, cut them in half and remove the egg yolk. Place all egg yolks in a large bowl, smashed them with a fork, then mixed them with mayonnaise, mustard, and season them with salt and pepper, mix until it turned into a smooth paste. Put the paste into a pastry bag and fill them back into each egg nicely. Garnish them with ground paprika and some chopped chives.

For the Frisée Aux Lardons, it’s basically a warm salad. Heat up the pan with some olive oil and a bit of butter, fry the lardons under they turn brown. Then add some finely chopped shallots, and some red wine vinegar in the pan and bring it to boil. Let it simmer until the vinegar reduce one third, taste the sauce and season with a touch of salt and vinegar. Switch off the heat and mix in the frisée salad and some chives, serve the salad with the devilled eggs. They totally go well together, and I think it’s a nice option instead of serving with poached eggs.