The Ardent Epicure

An Ode to the Pleasures of Food

10:48 PM

What's on the Side? - Devilish Duo!

Posted by Food Pear-ings

Deviled Eggs - Two Ways

Here it is, finally: our deviled egg post.  We have had some requests for it, and since it took us awhile, we decided to give you guys two different recipes.  We made an updated traditional version, as well as a creamy gourmet version of these delicious filled eggs.

What you will need:
Creamy Deviled Eggs with Nutmeg
6 hard-boiled eggs (use organic if you can)
3 tablespoons of mayonnaise
2 teaspoons of aioli mustard sauce
1/2 to 1 teaspoon of lemon juice, to your preference
1 teaspoon of crème fraiche
Sea salt and freshly-ground black pepper (to taste)
Nutmeg (freshly-ground if you have it)

Updated Traditional Eggs with Paprika
6 hard-boiled eggs (use organic if you can)
1/4 cup of mayonnaise
1 teaspoon of Dijon mustard (or about a half teaspoon of dry mustard, ground)
1/2 teaspoon of white balsamic vinegar
Sea salt and freshly-ground black pepper (to taste)
Paprika (any kind you like - we used a tasty imported piment doux)

Note: Remember, you can always add ingredients, but you can't take them out.  Start small, and keep tasting; add more as needed.  These amounts are a guide, but we really don't measure.

Let's get started:
Once your eggs are boiled, slice them in half length-wise, and remove the yolks, adding them to another bowl (your yolks should not be soft for this recipe).

Arrange the empty whites on a plate or platter, and set it aside.
Using a fork or whisk, break up the yolks until they are in small pieces (no large lumps).
In the bowl with the yolks, add all of the other ingredients (remember, with things like the vinegar, salt, etc., start small; you can increase as needed), except the paprika or nutmeg topping.

Mix the ingredients into the yolks until they make reach a creamy texture.  Taste, and add acid, mustard, salt, or pepper as needed.
Once the mixture has reached the desired taste, spoon it into each egg, where the hollow area is.  Be generous, and let plenty come out the top.  There will be a lot.  If you desire, you may use a pastry bag to pipe the mixture into the eggs, for nice presentation.

Once all of the mixture has been used, and the eggs look nice, sprinkle either the nutmeg or paprika topping on each egg, depending on which recipe you are making. Serve chilled.
*Note: to make the filling very pliable for shaping (especially with the creamy recipe), you can refrigerate it for awhile before adding it to your eggs).

Makes a dozen half eggs per recipe.

Tip: don't be afraid to play with the recipes.  Add what you like.  There are hundreds of variations of deviled eggs, and you can really make a lot of changes.  If you like a more spicy punch, add cayenne or chili powder to your egg mixture.

Note: also, in case anyone was wondering, that giant leaf is a piece of rainbow chard from our garden!  It's growing into prehistoric dinosaur chard.  It is even over-shadowing our tomatoes.  

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