Chimichurri Deviled Eggs
The notion of seasoning eggs with spicy sauces has been a genius idea since the days of the Roman Empire. Hard-cooked, stuffed eggs didn’t get their “deviled” designation until the 1700s when it became fashionable to call any culinary concoction spiked with cayenne, mustard, and paprika “deviled,” most likely a reference to the fallen angel and his incendiary domain. Since then, the bounty of deviled egg variations has topped the thousands. Chimichurri deviled eggs lean on the tangy, spicy, herbalicious sauce from Argentina, chimichurri. It’s acidity and intense garlicky flavor cut through the rich yolk of the egg-like it’s a steak. Bring these to a tailgate, brunch, or cocktail party and they’ll be gone before you hang up your coat.
Directions
Gently place the eggs in a small saucepan and cover with water. Turn the heat to medium-high and bring to a boil. Once at a boil, turn off the heat, cover the pan, and set the timer for 10 minutes.
Cool the eggs under running water, and then peel and halve them lengthwise. Pop the yolks out into a bowl. If you have one of those neat little deviled egg platters, rest the whites in the indents. Otherwise, line the whites up on a plate. To the bowl of yolks, add the garlic, parsley, oregano, salt, red pepper flakes, vinegar, and oil. Mix until the yolks are creamy and blended. Either fill a pastry bag with the yolks if you want to pipe them into the whites and be all fancy, or use two teaspoons to mound the yolk mixture back into the whites. Best eaten that day.
