Over my weekend at the Food and Wine Classic at Aspen, I ate delicious food, hung out with the best group of introverted food bloggers, and nerded out at food seminars – imagine summer camp for foodies! It was awesome. And funny enough, my favorite aspects of the festival were the simplest: water buffalo milk soft serve with olive oil and sea salt, old school lobster rolls, Chobani using Greek yogurt in unexpected savory ways, and a seminar about the wonderfulness of eggs. So much of the food was ornate and complicated, and I get it, chefs want to show off their skills at an event like this, but the ones that stood out to me were the ones willing to edit, and to let a few ingredients and a simple technique speak for itself.

Some of the delicious offerings from the Chobani booth.  My favorite was Chef Harold’s spicy and sweet tomato soup with strawberries, so unique!

My favorite bites from around the festival: light, clean, and simple flavors.  Can you guess what they are?

Other than Jacques Pepin talking about eggs, my favorite seminar was a morning sparkling wine and cheese pairing. I was so surprised that sparkling wine and blue cheese could work together, but then again that teaches me the lesson to never underestimate the powers of champagne.

Like I said, simple is best, and there’s nothing like slurping a naked oyster after assaulting your senses with heavy food. Light, crisp, and the perfect palette cleanser.

Enter the deviled egg. At Jacques Pepin’s seminar about eggs, Ashley, the lovely and sweet writer/photog behind Not without Salt, and I marveled at his béchamel based souffles and his fried eggs that puffed up like donuts. But what really caught our attention were the deviled eggs he pan seared (!).  How had we never thought of that? It’s so simple, and adds an amazing layer of flavor and texture to simple deviled eggs. I turned to Ashley and said, “We’re so making those,” she nodded in agreement, “but with brown butter, though.”

So here is a recipe that incorporates several of the themes I say play out over the weekend in Aspen: Duck eggs (they are definitely a thing, with their amazing texture and creamy rich flavor), savory used of yogurt, and simple, fresh techniques like pan searing a deviled egg.

But in brown butter, though.


1 dozen duck eggs (or large chicken eggs)

You can switch out duck eggs for chicken eggs in this recipe, but if your local farmer’s market or fancy pants butcher carries them, try them out! They are amazing in baking too.

1/4 cup Chobani 4% Plain Greek Yogurt

3 tablespoons roughly chopped parsley

1 green onion, finely chopped

8 chives, finely chopped

2 tablespoons tarragon, finely chopped

3 tablespoons olive oil

salt and pepper to taste

1 tablespoon unsalted butter


To hard boil the eggs, place the eggs in a pot and cover by 1-inch with room temperature water.  Get the water to a boil over medium heat, uncovered, then turn off the heat.  Let the eggs sit in the hot water for 12 minutes, then immediately take them out and put them in ice water – this is what will stop that awful grey ring from forming around the egg.  Once cool enough to touch, crack the eggs and peel them.  Remove the yolks into a bowl, and mashing with a fork or stirring with a whisk, combine the yolks with the yogurt, parsley, chives, green onion, tarragon, olive oil, and salt and pepper to taste. You want the mixture to be quite smooth.  Spoon it into the hard egg whites, and using your finger or a knife, scrape off excess.

Heat up a sauté pan over medium head, add the butter, and when just golden brown (about 3 to 5 minutes), add the eggs, face side down.  Cook for about 2 minutes or until the butter is dark golden brown and the yolks have crisped a bit.  Gently remove the eggs with a spatula, and serve on top of creamy almond herb pesto. Enjoy hot or room temperature.

Creamy Almond Herb Pesto

1/4 cup almonds

2 garlic cloves

1/3 cup grated parmigiano cheese

1/4 cup parsley leaves, packed

1 green onion, roughly chopped

8 chives, roughly chopped

2 tablespoons tarragon, roughly chopped

2 tablespoons unsalted butter, browned

3 tablespoons olive oil

2 tablespoons water

2 tablespoons Chobani 4% Plain Greek Yogurt

salt and pepper to taste


Combine all of the dry ingredients in a food processor and pulse until chopped. Add the remaining wet ingredients (butter, olive oil, water, yogurt) and pulse until creamy and smooth.