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Oh, how I love hard-boiled eggs, and when they're deviled eggs, even better. Molly of Orangette has taken deviled eggs to an even higher plane by adding a crabmeat ravigote. That's the whitish looking stuff dolloped right on top. Ravigote is a mayonnaise- or vinaigrette-based cold sauce that is flavored with fresh herbs. For hers, Molly uses parsley, thyme, and garnishes with chives.
Filed Under: Food Porn, Feast Your Eyes, Ingredients, Methods
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6-10-2006 @7:46PM Dr. Electro said... Sarah, you find some of the best goodies. Is it a natural talent or do you really work that hard when you go food hunting? Whichever it is, you are the best at it.
I like the idea of crab ravigote and deviled eggs. Thanks for sharing the idea.
Dr. Electro
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6-11-2006 @12:33PM sarah said... dr. electro: why thank you! i like to think that it's a perfect balance of my tastebuds' natural taste gps locator and the large 12-cup pot of coffee that keeps me working hard just for y'all! ;)
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6-13-2006 @1:28PM Denise Peters said... Sarah I will look for the Crab Ravigote. It sounds awesome.I put some anchovy paste or tuna in mine with fresh tarragon and parsley It is allways a hit at our gatherings.
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