Friday, April 2, 2010

Foodie Friday Deviled Eggs

My family loves deviled eggs and this being right before Easter some of you might be thinking of recipes involving eggs. I am not too fond of deviled eggs with pickle relish, so here is my recipe.

I use the Fannie Farmer (I have the twelfth edition cookbook) way of making my hard-boiled eggs and they come out perfect every time! The yolks are never green or overcooked and I don't have any problems getting the shell off. Here is what Fannie Farmer suggests:

Pierce the large end of the egg with a needle; this will release the pressure that often cracks the shell. Put the egg(s) in a pan and fill it with water slightly over the top of the egg, so fully submerged. Bring it to a boil, and simmer for 12 minutes. Remove from heat and run cold water over the egg(s) immediately.


12 hard-boiled eggs
1/4 cup mayonnaise
1/4 cup mustard
1/4 tsp. (or more, depending upon what you like) paprika

Peel eggs; cut in half lengthwise and arrange on plate or egg platter. Remove yolks; place in small bowl. Mash with fork. Add mayonnaise and mustard; mix well. Spoon or pipe mixture evenly into egg whites and sprinkle each with paprika. Serve immediately or cover and refrigerate until ready to serve.

Extra Plate Garnish:
Garnish the plate with fresh dill sprigs or parsley just before serving.

Additions For Extra Devilish Eggs:
1. crumbled bacon, bits of ham, smoked pork, prosciutto, crumbled chorizo or crumbled spicy sausage
2. chopped fresh: chives, shallots, cilantro, dill, oregano, tarragon, chervil, mint or parsley
3. red pepper flakes or onion strings (French's® French Fried Onions)
4. chopped cooked: shrimp, lobster, crab-meat or caviar, smoked salmon, canned tuna or smoked oysters
5. pickle relish or finely chopped celery or cucumber
6. cheese spread, cream cheese, cottage cheese, crumbled blue cheese or feta, Parmesan or finely shredded cheese
7. diced jalapeno or habanero peppers
8. ranch dressing, sour cream, creme fraiche, hummus, Chinese hot mustard, brown mustard, horseradish or wasabi
9. lemon juice or lime juice
10. finely chopped green olives, black olives, pimentos, diced green chilies, cornichons, gherkins or capers
11. Aonori (Nori powder)
12. avocado or guacamole
13. bits of dried tomato
14. cooked spinach or watercress, squeezed dry and finely chopped
15. shredded carrot
16. pesto, harissa, salsa or minced mango chutney
17. mustard powder, curry powder, onion powder, garlic powder, garam masala, vadouvan, or miso
18. finely chopped bell pepper (raw or roasted and peeled), finely chopped radishes, or roasted cauliflower florets
19. crispy fried minced garlic
20. cooked corn kernels (especially pan-grilled)
21. celery seed
22. few drops of Worcestershire sauce or hot pepper sauce
23. fresh or frozen cranberries or redcurrants
24. seasoned bread crumbs or chopped nuts
25. chopped mushroom (Truffles are yummy)

Here is a different way of cooking them:
fried deviled eggs

I am participating in Foodie Friday and contributing to this weeks Foodie Friday.

1 comment:

Kristinia - Loving Heart Mommy said...

Wow I never knew about piercing the ends of the eggs to prevent cracking! Great tip! I'm definitely going to try these out! :)

I add a bit of pickle juice to mine, I don't use relish , instead diced claussen pickles, it comes out tarty instead of super sweet! :)