#CookingForJulia with Oeufs à la Diable #SundaySupper

My stepbrother recently got engaged to a beautiful, incredibly wonderful girl. It's tradition in both my stepfamily and hers to have several large gatherings along the way - beginning with the engagement party, followed by the wedding shower, stagette and stag parties, rehearsal dinner and finally the wedding itself! All of these events are nothing short of huge, both in terms of attendance and amount of food and drink consumed! Luckily, the couple are not overly fancy individuals, and I'm sure that if they could get away with it they'd have skipped most of the preamble parties and just dealt with the wedding itself.

But that's not about to happen! The moms are running the show these days, which means that all the assorted customs are being adhered to. Last weekend the engagement party went off with full pomp and circumstance, culminating in a partially catered, partially potlucked feast that spread over the entire afternoon and evening. I was supposed to attend, and like the Toronto Festival of Beer I was looking forward to the party, but unfortunately I hurt myself during the week at the gym and wasn't in the best of shape for travelling or socializing and I didn't want to be a downer on such a happy occasion. Instead, I contributed to the festivities as much as I could by helping my Mom make some of the dishes she was bringing, including her version of Julia Child's devlied eggs.

Since this week's #SundaySupper event is in honour of Julia Child's 100th birthday, our group is using the hashtag #CookingForJulia and sharing our favourite Julia dishes. While deviled eggs are certainly not a favourite of mine, no matter whose recipe it is (I hate the smell and taste of hardboiled eggs!), my stepbrother loves them, and my mom is a fan of pretty much anything Julia Child since I gave her a copy of Mastering the Art of French Cooking for Christmas two years ago. It was only natural that we break out this classic for an elegant party - even though the attendees were Italian, Greek and Macedonian for the most part (and none of them were French!).

Regardless of your nationality, it's hard to argue with a well made hors d'ouvre - and the Oeufs à la Diable are certainly that. I liked how unique Julia's recipe was, using a mixture of butter (of course!) and mayonnaise in the filling. Mom usually takes it a bit further in her preparation by using even less mayo in favour of a touch of olive oil and a hint of lemon zest, then I added my flair by piping the filling into the saved whites and finishing the lot with a sprinkling of paprika. For garnish, I carved some radishes to go into the tray for a change of colour and texture. I'm no veggie carver, but I liked how they looked and the platter was well received regardless!

Here is our list of fabulous Julia Child cooks... Bon Appetit!

#CookForJulia Breakfast

• Râpée Morvandelle by Cindy’s Recipes and Writings
• Croissants by Cookistry
• Cheese and Bacon Quiche by Tora’s Real Food

#CookForJulia Lunch

• Tuna Salad Nicoise by Magnolia Days
• Blood Orange, Walnut, and Rocket Salad by Granny’s Down Home Southern Cooking
• Croque Monsieur by Webicurean
• Spinach and Cream Cheese Pancakes by Happy Baking Days 
• Julia’s Chicken Salad by My Trials in the Kitchen 
• Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) by The Wimpy Vegetarian
• Provencal Tomato Quiche by Are you hungry?
• Quiche Lorraine by Spoon and Saucer
• Potato and Onion Soup (Potage Parmentier) by Shockingly Delicious

#CookForJulia Dinner

• Bouillabaisse by The Girl in the Little Red Kitchen
• Boeuf Bourguignon by Chelsea’s Culinary Indulgence
• Orecchiette Con Broccoli Di Rape and Sausages by Doggie at the Dinner Table 
• Boeuf Bourguignon by Hezzi D’s Books and Cooks
• Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l’ancienne with concombres au buerre) by Kimchi Mom
• Salmon en Papillote by Girlichef
• Poached salmon with cucumber sauce by Katherine Martinelli
• Lobster Souffle and Deviled Chicken by Crispy Bits & Burnt Ends
• Roasted Chicken with Julia’s Mustard Marinade by The Meltaways
• Wild Mushroom and Herb Stuffed Chicken by Mama Mommy Mom
• Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise) by Avocado Pesto
• Poulet au Porto by Family Foodie

#CookForJulia Sides

• Hollondaise over Blanched Asparagus by The Little Ferraro Kitchen
• Scalloped Potatoes with Milk, Cheese, and Garlic (Gratin Dauphinois) by Home Cooking Memories
• Ratatouille by Basic N Delicious 
• French-style country pate by There and Back Again
• White Bean Dip with Homemade Tortilla Chips by Momma’s Meals
• Oeufs à la Diable by What Smells So Good?
• Soubise by The Weekend Gourmet
• Ratatouille by Cupcakes and Kale Chips

#CookForJulia Desserts

• Cream Cheese and Lemon Flan by Juanita’s Cocina
• Strawberry Sherbert in Cooky Cups by Cravings of a Lunatic
• Creme Brulee by Wine Everyday
• Mousseline Au Chocolat by Small Wallet Big Appetite
• Peach Tarte Tatin by That Skinny Chick Can Bake
• Cinnamon Toast Flan by Vintage Kitchen Notes
• Dark Chocolate Crepes by Family Spice
• Crepes Fines Sucrees by Mangoes and Chutney
• Pommes Rosemarie: Apples Rosie by The Daily Dish Recipes
• Espresso Soufflé by Chocolate Moosey
• Best Ever Brownies by In the Kitchen with Audrey
• Orange-Almond Jelly Roll Cake by Mrs. Mama Hen
• Orange Spongecake Cupcakes by Mama’s Blissful Bites
• Orange Mousse with Greek Yogurt by Sue’s Nutrition Buzz
• Frozen Chocolate Mousse by Big Bear’s Wife

#CookForJulia Wine Pairings:

• Relishing Food and Wine; Thanks to Julia Child! by ENOFYLZ

Oeufs à la Diable

Makes 36 halves

1 1/2 dozen hard-boiled eggs (I make them like this, Mom prefers the old-fashioned boil to death method ⊙.◎)

2 tbsp real mayonnaise

1 tbsp extra virgin olive oil

1 tsp lemon zest

2 tbsp salted butter, softened

1 1/2 tbsp sweet pickle relish

pinch each salt and pepper

paprika, for sprinkling
radishes, grape tomatoes, green onions or celery, for garnish (optional)

1. Halve the eggs carefully and, using a small spoon, remove the yolks to the top of a potato ricer or food mill.
2. Press the yolks through into a bowl and beat in the mayonnaise, oil, lemon zest, butter, relish, salt and pepper.
3. Spoon into pastry bag (use a star tip for pretty filling!).
4. Set egg whites on a flat surface and pipe even amounts of filling into each cavity. Dust with paprika.
5. Place finished eggs on a serving platter (with additional garnish veggies if desired), cover and chill until needed.

Amount Per Serving
Calories: 50.0
Total Fat: 4.1 g
Cholesterol: 94.8 mg
Sodium: 48.7 mg
Total Carbs: 0.2 g
Dietary Fiber: 0.0 g
Protein: 3.1 g

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