Tuesday, October 28, 2008

The Devil's Eggs

In the spirit of Halloween, I thought I would do a post on eggs. Deviled eggs, that is. One of most popular snacks at parties, deviled eggs are what I like to call "addicting". I cannot explain it, there is just something so great about an egg that has been boiled and filled with creamy goodness. But then again, why worry about the reason when I know I love them?

First things first. How to boil an egg. Hrmm. I can think of thousands of ways. But how to boil an egg and make it edible? That's the question. The way I have adapted is that of the Brown (as in Alton). It produces a creamy, done yolk while preventing the graying and rubbery texture that accompany harsh cooking. How? An electric kettle. If you don't have one of these, I strongly recommend one. Its how I boil eggs, make tea, keep stock hot for rissoto (don't worry, I wash it) among other things. Great multitasker (the really good ones dont have the heating element in the kettle, giving more room and more even heating). But back to the eggs. I simply add as many eggs as I want to boil into the pot, cover with about one inch of water, turn the kettle on until it boils, switch it off and set a timer for 10 minutes. Drain, shock in cold water (this prevents the membrane from sticking to the shell and makes peeling easier), and peel soon after. For those of you without one, do the same thing on the stove top, just cover your pot when you put it on the heat (boils faster) and try to avoid super high heat. Easy enough, and the results are consistant.

So with egg prep out of the way, let's move on to the recipe.

Deviled Eggs

Dried mustard

Wait, no quantities? Nope, I honestly cannot quantify this recipe. Depends on the size and amount of eggs every time. Here is what I do. Split eggs in half, remove yolks to small bowl, mash with fork. Add just enough mayo for the yolks to come together and mash into a smooth paste. Add about 1/2 teaspoon dried mustard (do NOT use the liquid kind) and 1/2 teaspoon salt per 6 eggs. Taste. Adjust mustard, salt, and mayo levels (just remember these are egg filled, not mayo filled) to your liking. You can spoon into the whites or empty your mixture into a baggie. If using the baggie, seal is, snip one corner off, and use as a pastry bag. Top with a sprinkle of paprika. Have a party.


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