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A dozen ways to eat an egg. April 23, 2011

Posted by ourfriendben in recipes, Uncategorized.
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Silence Dogood here. Easter is almost upon us, and with Easter come the inevitable hardboiled Easter eggs. Our next-to-next-door neighbors have already gifted me and our friend Ben with two they’d dyed with onionskins to a beautiful red-brown. And I’d just made six this morning!

So what do you do with all those colorful eggs once the kids have oohed and aahed and it’s Easter Monday? Well, let’s hope you took them out of those baskets and put them in the fridge on Sunday. Now it’s time to let them go to the devil.

This abrupt descent from the exalted realms of Eastertide into the nether regions has nothing to do with theology and everything to do with everybody’s favorite, deviled eggs. You probably have a family recipe, but devilling an entire batch of Easter eggs all the same way can get a bit boring. So I’m going to give you a dozen variations on classic deviled eggs. With summer and picnic season coming on, you’ll have plenty of time to try them all and choose your favorites!

In my experience, two eggs (four halves) a person is about right, though some deviled-egg fans (are you reading this, Ben?!) have been known to consume an outrageous number all by themselves. I just spoon and shape the filling back into the eggwhite halves, and am lucky enough to have an egg plate, a gift from our friend Delilah, that holds them all upright. But if you lack an egg plate and/or would like to create perfectly-shaped, uniform fillings for your deviled eggs, I recently came across two tips that will help you.

They’re in my favorite cooking magazine, Cook’s Country, and both were submitted by readers. One suggested using a small ice-cream scoop to make perfectly shaped, perfectly sized filling balls for your egg halves. The other suggested using mini-cupcake (or mini-muffin) liners to hold the eggs and keep them from slipping and sliding. Pack the cupcake liners in a container sized to hold as many as you have egg halves, then put a half in each liner. Voila! If you choose to use both tips, you might want to position the eggwhite halves in their respective liners before adding the scoops of filling.

Moving on to the recipes, I’ll start with my own go-to recipe, Silence’s Bedeviled Eggs, and we’ll take it from there:

             Silence’s Bedeviled Eggs

However much I enjoy other versions, I still haven’t found one to top this.

6 hardboiled eggs

mayonnaise (Hellman’s or grapeseed, please)

mustard (we like Jim Beam bourbon-honey mustard)

horseradish

hot sauce (we like Pickapeppa)

salt (we like RealSalt, or try Trocomare instead)

Hungarian paprika, sweet or hot

Shell and halve hardboiled eggs, removing and mashing the yolks in a bowl. Mash yolks with a fork. Drain 1 teaspoon prepared horseradish (the secret ingredient). Stir in mayonnaise and mustard, a teaspoon at a time, until yolk mixture is no longer crumbly but is still stiff, not runny. Add horseradish. If the yolk mix is still too dry, add more mayonnaise first, then taste, and add more mustard and/or drained horseradish to adjust seasonings to taste. Once the yolks are set, add a dash of hot sauce and salt or Trocomare to taste, stirring well to blend. Mound yolk mix back into egg halves, top each with a sprinkling of paprika, and refrigerate to set up. 

               Deviled Eggs with Relish

This version has a wonderful balance between spicy, sweet, pungent, and salty.

6 hardboiled eggs

1 tablespoon sweet pickle relish, drained

mayonnaise

stoneground mustard

salt and black or lemon pepper to taste

Mash yolks and add drained sweet pickle relish. Add mayonnaise and stone-ground mustard, a teaspoon at a time, until you have a smooth, creamy consistency. Add salt and black pepper to taste, stir well to mix, mound into eggwhite halves, and refrigerate to set up.

               Deviled Blue Cheese Eggs

Blue cheese is a marvelous addition to deviled eggs, giving them some punch, while the chutney and pecans add sweetness, spice, and depth and the onion and peppers provide a savory crunch.

6 hardboiled eggs

3 tablespoons blue cheese

3 tablespoons mayonnaise

2 tablespoons chutney (sweet or hot to taste)

2 tablespoons chopped pecans

2 tablespoons finely chopped red, orange, or yellow bell pepper

2 tablespoons finely chopped sweet onion (such as Vidalia or WallaWalla)

salt to taste

sweet or hot paprika

Mash yolks and add all other ingredients except paprika, stirring well to blend. Fill halves, sprinkle on paprika, and refrigerate to set up.

                  Greek Deviled Eggs

Opa! Why eat those beautiful red-dyed eggs plain when you can make these?

6 hardboiled eggs

3 tablespoons feta cheese

2 tablespoons minced kalamata olives

3 tablespoons mayonnaise

2 tablespoons minced drained artichoke hearts

2 tablespoons finely minced arugula

2 tablespoons finely chopped sweet onion

salt and lemon pepper to taste

thyme or oregano

Mash yolks and combine all ingredients except thyme or oregano. Fill eggwhite halves, sprinkle thyme or oregano on top, and refrigerate to set up. 

           Smokin’ Southwest Eggs

Turn the heat up on your Easter celebration with these spicy, smoky treats.

6 hardboiled eggs

1 drained, finely minced chipotle pepper

1 teaspoon liquid smoke

1 scallion (green onion), minced

3 tablespoons mayonnaise

1 teaspoon powdered cumin

salt or Trocomare and black or crushed red pepper to taste

1 small jalapeno, very thinly sliced

Mash yolks and mix in all ingredients except jalapeno slices, stirring well to blend. Mound yolk mixture in eggwhite halves and top with jalapeno slices. Serve as is or wrapped in warmed tortillas with fresh salsa, sour cream, and shredded Mexican or white Cheddar cheese.

           The Devil Went Down to Georgia Eggs

No wonder he went down there.

6 hardboiled eggs

3 tablespoons mayonnaise

2 tablespoons barbecue sauce

2 tablespoons minced sweet onion

2 tablespoons chopped sweet gherkin or garlic dill pickles

salt and pepper to taste

garlic and cheese crispy onions (or your favorite)

shredded sharp white Cheddar cheese

Romaine lettuce leaves

small ripe tomatoes, quartered

Mash yolks and mix in all ingredients up to the crispy onions. Place on Romaine lettuce leaves, top with crispy onions, and serve with quartered tomatoes, sprinkling shredded cheese over all.

             Curried Eggs

India and eggs? You betcha. This version is adapted from a couple of traditional Indian egg dishes.

6 hardboiled eggs 

3 tablespoons unsalted butter or vegetable oil

3 tablespoons minced sweet onion

1/2 teaspoon peeled, finely minced fresh ginger

1/2-1 small hot green chilli, finely chopped

1/4 teaspoon ground turmeric

1 teaspoon ground cumin

1/2-1 teaspoon garam masala 

salt and cayenne pepper to taste

1 tablespoon finely chopped cilantro

Saute all ingredients except eggs and cilantro; allow to cool. Mash yolks and combine with sauteed ingredients; mix well. Fill eggwhite halves, top with chopped cilantro, and refriegerate to set up.

            Devil’s Delight

These eggs are sinfully delicious.

6 hardboiled eggs

12 yeasted dinner rolls, tops removed and reserved, hollowed out

1/2 cup cream cheese, softened

1/2 cup shredded Swiss cheese

2 tablespoons red wine, such as Cabernet Sauvignon, or white wine, such as a dry Riesling

1 teaspoon fresh-ground mixed pink, green and white peppercorns

salt, Trocomare, or Herbamare to taste

3 tablespoons butter, melted 

Mash the yolks and mix together with the cream cheese, Swiss cheese, wine, ground peppercorns, and salt. Spoon the mixture back into the eggwhite halves. Brush the insides and inner top of each dinner roll with melted butter. Tuck half a deviled egg inside each roll. Heat ’til just warmed through, roughly 10-15 minutes at 300 degrees F., and serve. 

             Deviled Eggs Settlement Style

This 1941 cookbook claimed to be “The way to a man’s heart.” See if your man agrees when you serve these!

4 hard cooked eggs

1/4 teaspoon salt

1/2 teaspoon dry mustard

1/4 teaspoon cayenne pepper

1 teaspoon vinegar

1 tablespoon melted butter

Take eggs when cold, remove shell [eggcellent precaution—Silence] and cut each in two, lengthwise. Remove yolks and set whites aside. Rub yolks smooth and mix thoroughly with the rest of the ingredients and roll into balls size [sic] of original yolk. Place a ball in each half white of egg, and send to the table on a bed of crisp lettuce leaves. 

                   Deviled Eggs Fit for a King

Assuming the King is Elvis.

6 hardboiled eggs

marinated red onions, drained

6 tablespoons shredded pepper Jack cheese

3 tablespoons canned shoepeg corn, drained and chopped

3 tablespoons diced red or green bell peppers

3 tablespoons mashed ripe avocado

1 teaspoon pickled diced jalapenos

1 teaspoon ground cumin

salt and cayenne pepper to taste

sour cream

taco sauce

parsley

shredded lettuce

To make the marinated red onions, dice 2 red onions. Combine in a glass bowl with 2 tablespoons cider vinegar, 1 tablespoon light brown sugar, and salt and freshly ground black pepper to taste. Refrigerate, covered, overnight. (You’ll have plenty of leftovers to top salads, burgers, or barbecue, or just halve the recipe.)

To assemble the eggs, mash the yolks and combine them with all the ingredients except for the last four. (You will probably have more filling than will fit in the six eggwhite halves, but no worries; you can fill hollowed tomato halves with any leftovers or make an egg salad sandwich with the egg mixture, Romaine lettuce, tomato slices and sliced Monterey Jack on whole-grain bread with mustard and mayo.) If the mix is too dry, add a little sour cream. Serve on a bed of shredded lettuce topped with taco sauce, sour cream, parsley, and (if desired) more marinated red onions and shredded pepper Jack cheese. 

            Deviled Eggs in Aspic

This classic recipe dates back to 1943, when it appeared in The Joy of Cooking back in the days when it was still written by Irma S. Rombauer. My parents loved aspic, but you won’t catch me making this!

tomato aspic

deviled eggs

Place half an egg (sunny side up) in 1/2 cup aspic that is about to set. Chill the apsic and when it is firm invert it on lettuce leaves [Hey, what happened to the sunny side up?!—Silence]. Serve it with mayonnaise.

           Devil in the Blue Dress Eggs

Courtesy of Ruby Ann Boxcar’s Ruby Ann’s Down Home Trailer Park Cookbook, this recipe is not for the faint of heart. And that includes us! But if you’re looking for something completely different, this is definitely it. How you could get a blue egg mix when you’re using yellow yolks and French dressing is beyond me; I’d think you’d be lucky to get green and not brownish-grey (or worse). But mine not to reason why! At least it probably tastes better than it looks. And don’t forget that you can always omit the blue food coloring…

1 dozen hard-boiled eggs

1/2 cup French dressing

1/2 teaspoon salt

1 teaspoon dry mustard

blue food coloring

Shell eggs and cut in half lengthwise. Remove the yolk and mix with the French dressing, salt, dry mustard, and enough food coloring to make it a bluish color. Replace the filling into the whites.

Well, there you have it, a full dozen recipes for deviled eggs. Let me know what you think, please share your own favorite recipes with us, and most of all, have a happy and blessed Easter!

                ‘Til next time,

                            Silence

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