Deviled Eggs on Sliced Heirloom Tomatoes

eggs_deviled_l copy.jpg

I make deviled eggs often at home; even when the refrigerator is next to empty, there’s always the makings for deviled eggs. This composed platter, with the eggs on sliced tomatoes, was a standard Sunday lunch item at my Granny Foster’s house when I was a child. The devilled eggs can be prepared through step 3 up to a day in advance. It’s best to slice the tomatoes just before serving the salad.

 Serves 4 to 6

6 large hard-boiled eggs, peeled
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 teaspoons dill pickle juice or white wine vinegar
1 tablespoon fresh chopped dill
Sea salt and freshly ground black pepper to taste
2 pounds large heirloom tomatoes such as Brandywine or German Johnson, or any good ripe summer tomatoes
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
6 fresh basil leaves, cut into thin strips

1. Halve the eggs lengthwise. Scoop the yolks out into a medium bowl, being careful to keep the whites intact. Set the whites aside.

2. Add the mayonnaise, mustard, pickle juice, dill, salt, and pepper to the egg yolks, and mash to a smooth paste with a fork. Spoon about 1 tablespoon of the yolk mixture to fill each egg half.

3. Cored and slice the tomatoes 1/2-inch thin. Arrange the tomatoes on a platter or on individual plates. Place the deviled eggs alongside or on top of the tomatoes. Drizzle both with the olive oil and balsamic vinegar, sprinkle with the fresh basil and additional salt and pepper to taste. Serve immediately.



Back to Salads