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:
  • crumbled bacon, bits of ham, smoked pork, prosciutto, crumbled chorizo or crumbled spicy sausage
  • chopped fresh: chives, shallots, cilantro, dill, oregano, tarragon, chervil, mint or parsley
  •  red pepper flakes or onion strings (French's® French Fried Onions)
  • chopped cooked: shrimp, lobster, crab-meat or caviar, smoked salmon, canned tuna or smoked oysters
  • pickle relish or finely chopped celery or cucumber
  • cheese spread, cream cheese, cottage cheese, crumbled blue cheese or feta, Parmesan or finely shredded cheese
  • diced jalapeno or habanero peppers
  • ranch dressing, sour cream, creme fraiche, hummus, Chinese hot mustard, brown mustard, horseradish or wasabi
  • lemon juice or lime juice
  • finely chopped green olives, black olives, pimentos, diced green chilies, cornichons, gherkins or capers
  • Aonori (Nori powder)
  • avocado or guacamole
  • bits of dried tomato
  • cooked spinach or watercress, squeezed dry and finely chopped
  • shredded carrot
  • pesto, harissa, salsa or minced mango chutney
  • mustard powder, curry powder, onion powder, garlic powder, garam masala, vadouvan, or miso
  • finely chopped bell pepper (raw or roasted and peeled), finely chopped radishes, or roasted cauliflower florets
  • crispy fried minced garlic
  • cooked corn kernels (especially pan-grilled)
  • celery seed
  • few drops of Worcestershire sauce or hot pepper sauce
  • fresh or frozen cranberries or redcurrants
  • seasoned bread crumbs or chopped nuts
  • 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! :)