Ladies and gentlemen of the foodie-jury. I bring before you a food that has been dissed to only live at family reunions, holidays or wherever old people gather. They have been damned for their cholesterol or their ability to affect your gastrointestinal system. They hide in their little carrying cases hoping to be chosen by the eager buffet grazer. But It is time for these little eggs to be no longer damned and associated with the devil. These chicken ovums have a right to be tasty.
I present to you three ways to make these so-called Deviled Eggs the highlight of a get-together rather than be snubbed. And by the way, I do believe calling them Deviled Eggs is offensive! These eggs do not and have not associated, prayer to or worshiped the devil in any way.
Before we get started, let me show the jury the proper way to boil an egg. If you were like me, I would boil those little white ovals to hell and back to where the yolk was grey and unappetizing. But I read about how to properly boil eggs and have used it ever since. The eggs are tender and the yolks are bright yellow.
Depending on how many eggs you are making, make sure that you use a pot big enough to hold the eggs and water to cover them by two inches. Always start the eggs in COLD water, it ensures even cooking. Bring the eggs to a boil but not to the point where they are dancing and crashing against each other. When the water begins to boil, cover the pot with a tight lid and take off the heat. Set your timer for 11 minutes – no more, no less.
After 11 minutes, place the eggs in an ice bath to stop the cooking process. At this point you can peel the eggs or place them in the fridge for future use.
The egg yolks come out bright yellow with no gray ring.
Tips o’ the Day:
* When peeling eggs, line your sink with paper towels for easier clean up.
* Peel the eggs under a thin stream of running water. Helps the shell slide from the egg white.
Basic Deviled Egg Recipe (6 eggs)
6 Boiled eggs, shelled and halved
4 tablespoons mayo, more if you like yours really creamy
1 teaspoon of Dijon mustard
Salt and Pepper to taste
I tend to like my deviled egg mixture more on the firm side so I don’t use tons of mayo, but if you like yours more creamy, add a little more at a time – you don’t want to make it so runny it won’t stay in the egg white.
Using a fork, chop the egg yolks into small pieces. Add the mayo and mustard, mix to combine. Add salt and pepper to taste. Remember the egg white has no taste so a little extra seasoning may be necessary. Mix until smooth.
For a classic deviled egg, at this point, one would add pickle relish and paprika or curry to taste. Now to make your eggs the hit of the party, try these variations.
Ham and Eggs – to the basic recipe above add some diced scallion and some shredded cheddar cheese. Mix to combine. Fill your egg whites and top with a piece of country ham.
Shrimp Deviled Eggs – to the basic mixture above add a little horseradish, some freshly minced dill and diced roasted shrimp (recipe see below). Fill the egg white and top with diced shrimp and sprig of dill.
Deviled Egg with Basil and Prosciutto – to the basic mixture add minced basil and some parmesan cheese. Mix to combine. Fill the egg white and top with crisp prosciutto (fried in a non-stick skillet with non-stick spray) and a piece of basil.
Ladies and gentlemen, it is time for you to decide whether these eggs should be damned like the devil or released from their hell on Earth to be the star of the party. Give these little eggs a chance – they have been rehabilitated!
Quick Roasted Shrimp
Place peeled shrimp on a sheet pan. Drizzle with olive oil, sprinkle with salt and pepper (for a real kick add minced garlic and spritz of fresh lemon juice). Place in a pre-heated 375 degree oven for 4-7 (depends on how big your shrimp are) or until pink. Remove the shrimp from the pan if not using immediately, they will continue to cook and eventually have the texture of a rubber band.