œufs fantômes à la macédoine de légumes (deviled ghost eggs with vegetables)

Deviled eggs with Devil Eyes RIP sign

œufs fantômes à la macédoine de légumes
(deviled ghost eggs with vegetables)


serves 6

what you need:

6 eggs
1 tablespoon homemade mayonnaise


3/4 teaspoon minced fresh dill 
1/4 teaspoon minced fresh tarragon leaves
1/2 teaspoon minced fresh Italian parsley
1/2 teaspoon sel de Guérande
1/4 teaspoon piment d’espelette
2 turns of pepper mill of freshly ground black pepper
2 tablespoons crème fraîche
1/2 teaspoon dijon mayonnaise
1/4 teaspoon Spanish vinegar


1/2 cup diced turnips, peeled and diced macédoine
1/2 cup diced carrots
1/2 cup fresh or frozen medium-size peas
1 tablespoon homemade mayonnaise
1/2 teaspoon  sel de Guérande


1-2 potatoes, sliced 1/8”, as needed
tomato paste, as needed. 

Deviled eggs with Devil Eyes

how to:

  • Hard-Boil Eggs. Place eggs in a saucepan filled with cold water. Place over high heat and bring water to a boil. Reduce to a simmer and simmer for ten minutes.  Remove pan from heat. Cool.
  • Make Stuffing. Once cool, peel the hard-boiled eggs. Cut off one end of the eggs and mince it.  Place the egg white in a bowl. Use an apple corer to carefully remove the yolks. Place the yolks in a bowl with the whites. Mash the yolks and egg white slices with a fork. Add the fresh herbs, salt, mayonnaise, crème fraîche, pepper, vinegar, and piment.  Combine all of the ingredients until incorporated. 
  • Stuff Ghosts. Place the stuffing in a disposal pastry bag. Pipe the stuffing into the emptied egg whites until full. Stand the eggs upright so the cut side is down. You now have ghosts.The ghosts can be made in advance and stored in the refrigerator in an air-tight container.
  • Prepare Turnips and Carrots. Dice the turnips and carrots to match the size of the medium peas.
  • Blanch. Place peas, carrots, and turnips in a saucepan of salty, boiling water. Cook only for 2-3 minutes (so the carrots and turnips are tender but not falling apart).
  • Shock and Drain.  Remove from heat. Drain the vegetables in a colander. Place the colander in an ice bath (a large bowl of ice water) to cease the cooking. Remove from ice bath and drain well. 
  • Combine Vegetables. When the vegetables are cool, combine 1 tablespoon of mayonnaise with the vegetables  and salt in a bowl. Adjust seasoning if necessary. The vegetables can also be made in advance and stored in an air-tight container in the refrigerator.
  • Headstones (optional). Slice a potato into 1/8”  slices. Place in a saucepan filled with salted, cold water. Place on the stove over medium-high heat. Bring to a boil. Cook potatoes only for a few minutes, you do not want them to loose their shape.  Drain and place in an ice bath to cease their cooking. Drain well and set aside. use a toothpick dipped in tomato paste or crème fraîche to write on headstones.
Deviled eggs with Devil Eyes RIP sign



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