Sunday, January 13, 2013
How to make: Deviled Eggs
This is what hard boiled eggs look like for pretty much everybody. You can break the cooking of the eggs down to a science, with properly aged eggs, as some suggest. But really, you still get some ugly ones. And who wants to waste a perfectly good hard-boiled egg just for having a few imperfections, or even a really bad attitude?
Sometimes, it gets down right ugly. There's always at least one rebel egg in every batch that, I'm sad to say, is beyond hope. If you happen to get one that is all angry and breaks in half, there really isn't much you can do as far as deviling it is concerned. You can however, rehabilitate it by chopping it up and stirring it into tuna salad.
This is my recipe for deviled eggs. The amounts are vague so you can adjust it to suit how ever many eggs you are making.
Hard Boiled Eggs
Place eggs in a pot, and cover with cold water, about an inch or so above the eggs. Put in about a tablespoon of salt, so if they eggs crack open, the egg white won't stray far from the shell. Put on high heat and bring to a boil. Once it boils, reduce the heat to low and put a lid on the pot. Cook for 15 minutes and then pour out hot water and rinse eggs in cold water until cooled. Crack shells and peel. I find it easier to peel them under cold running water.
10 hard boiled eggs, peeled and sliced in half
mayonnaise (please do not use salad dressing type mayo)
Tabasco sauce (can be omitted)
Pop the yolks out of the egg halves and into a bowl. Save the egg white halves. Mash them with a fork until it forms a crumbly-ish paste. Add about 1/3 cup of mayonnaise, 1 1/2 tbsp pickle relish, 1 tsp Worcestershire sauce, a couple shots of Tabasco sauce, onion powder to taste, and salt to taste. Stir well, combining thoroughly. Taste your filling. If it is too dry add some more mayonnaise. If it needs more flavor, add some Worcestershire sauce. Want more kick? Add more Tabasco. Fill egg white halves, I use a spoon, but if you want to be all fancy, you could pipe in the filling with a large opening pastry decorating tip. Sprinkle tops with paprika and serve.