Niçoise Stuffed Eggs

Now that it is BBQ weather, parties are planned and our social scene is booming!  Lately, when we go to a party, I bring a few jars of jelly or something else from my canning pantry.  I am beginning to wonder if my friends are tired of me trying out new jelly flavors on them.  Are their houses perpetually sticky with jelly also?  I hope not.

It is just so easy to serve people jelly and cheese because, well, I have so much around.  I need another go to dish!  Something healthy, something I can make in a pinch.

This whole plate came together while preparing deviled eggs with capers (not a bad go-to option).  I spied a can of salmon on the counter that Tall Dark and Handsome was going to have for lunch.  I stole into the can for a couple of tablespoons, and the result was a super tasty and slightly brined stuffed egg.  Based on my crazy logic, I figured it was Niçoise salad but in egg form.  Yes! Indulgent eggs and healthy options all on one plate!  Now that’s a summertime platter this girl can love.
Not familiar with a Niçoise salad? Niçoise refers to foods made “as prepared in Nice,” typifying the cuisine found in and around the French Riviera city.

Niçoise salad is a simple yet very elegant composed salad of green beans, eggs, tomatoes, olives, and tuna. More classic combinations may include anchovy, artichoke hearts, red peppers and radishes.

Prepared with care, these stuffed eggs are rich, the green beans are tender crisp, and the potatoes are almost silky.  As eye catching as it is tasty, surely other guests will appreciate the alternative to gut-bomb foods often found at a cook out.

I happened to have an open can of salmon around but substitute tuna or anchovies if you like. This is also a great do-ahead platter, because things like green beans, potatoes and eggs can all be cooked ahead of time.

Niçoise Stuffed Eggs:

• 6 eggs, hard boiled
  
• 2T tuna or salmon  (If you are veg only or just don’t like the idea of it, then please omit the fish)
• 1T mayonnaise
• 1T mustard
• 2t capers, chopped (plus 1T brine)
• 6 olives, minced
• 1-2 green onions, minced
• Pinch paprika
• Black pepper to taste
• Olive oil as needed

Platter:

• 1 med tomato, sliced into wedges
• 1lb green beans, blanched
• 2sm potatoes, boiled and sliced into wedges
• Olives
• Capers
• Green onions, sliced
• Anchovies
• Olive oil or Italian dressing

Begin by boiling and peeling the eggs. Split the eggs and separate the yolks from the whites.  Chop the other egg ingredients and add to a small bowl.  Mash the egg yolks into the filling and whip with a fork until smooth. Add olive oil as needed to achieve a smoother consistency.

Fill the egg whites with a heaping serving of filling.  I did this with a ‘piping bag’ made by clipping a hole in the corner of a zipper bag. Next, I drizzled some oil inside to grease the bag. Then the bag was filled with egg stuffing and piped into the egg white.  You can do this by spoon if you so please.

Arrange veggies on a platter as with as much artistic skill as you can muster.  Drizzle a bit of olive oil over top (or Italian dressing) and season with salt and pepper.

Place stuffed eggs onto the arrangement.  Garnish with anchovies, capers, and more sliced green onions.

Enjoy!