Deviled Eggs

The etymology of the term deviled seems to have originated in England, meaning cooking with spicy or hot ingredients originally with mustard or pepper, perhaps as a an analogy for the “hotness of hell” . In the 1845 cook book “The Practical Cook” by Joseph Bregion a recipe for “Tomata Devil ” has the instructions to serve it over Welsh Rabbit “hot, hot hot”. Deviled eggs come in many varieties from the very hot to mild. They can be served hot or cold and are a fantastic appetizer or hors d’oeuvre that are easy to make.

My recipe is quite simple, and the recipe to follow is for about 6 – 12 eggs. The start of the recipe is to hard boil the eggs. This is a fairly misunderstood term, not meaning to boil for a long time in roiling water, but to be cooked to a hard state. For a fool proof method try this: place the eggs in a pot large enough to accommodate them in a single layer. Cover with water and bring the water up to a boil. Once the water is boiling turn off the heat cover the pot and let the eggs sit for 10 minutes. After 10 minutes drain the pot add cool water and ice cubes and let eggs get cold. This is the secret, the cold egg will peel much easier as the chill helps separate the membrane from the egg. Once cold peel.

Peeling eggs is another chore that at times can be frustrating. To make this chore easy, first you need to have fairly fresh eggs, while old eggs will be easier to peel they won’t taste as good. Once they have been boiled hard and chilled, lightly tap to crack the shell all over, then placing between your hands gently rotate with the pointed end of the egg facing up until the egg separates from the shell. This process helps to separate the membrane from the egg, once you have a piece of the shell separated from the egg with the membrane attached, you can remove all the shell fairly easily. You can easily see if the membrane is connected to the shell and if it is the egg will peel with no problems.

Ingredients for Deviled Eggs

6 – 12 Hard boiled eggs yolks removed and place in a small bowl
1- 2 tbs Dijon mustard
½ a small can of asparagus tips run through a food mill
3 – 6 tbs mayonnaise
1 shallot very finely diced (optional)
salt & pepper to taste
paprika
sliced pimento

Directions for Deviled Eggs

Cut the eggs in half ,length wise, and separate the yolks from the whites putting the yolks in a bowl. Take the asparagus and run it through a food mill into the bowl with the yolks.

Add the remaining ingredients to the bowl and use a fork or spoon mash all the ingredients together until you have a smooth paste. Taste at this point and adjust the seasoning,if too stiff add a little more mayo or a dash of Dijon. Place into a pastry bag with a star tip and pipe the yolk mixture into the hollow of the eggs. Very lightly dust the eggs with paprika and decorate with the pimento. They can be made ahead of time and chilled covered in the refrigerator.

4th of July Deviled Eggs

Use quite a bit of blue food coloring for the yolk mixture and use the pimento as the stripes. you can also find cookie decoration small stars to sprinkle over the blue field.

Here are a few items to help make this recipe:
Ateco 14-Piece Cake Decorating Set
Chef Buddy Deviled Egg Trays with Snap On Lids, Set of 2

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Deviled Eggs

2013-06-28 18:22:47

Serves 12

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Prep Time

30 min

Cook Time

15 min

Prep Time

30 min

Cook Time

15 min

Ingredients

6 -12 eggs boiled hard cut in half length wise yolks remove to s separate bowl
1 -2 tbs Dijon mustard
1/2 small can of asparagus tips, run through a food mill
3 -6 tbs mayonnaise
1 shallot finely diced (optional)
salt & pepper to taste
paprika
sliced pimento

Instructions

take the boiled hard eggs and cut in half lengthwise. Place yolks into a bowl. Add the mustard,sieved asparagus, mayonnaise,shallot and salt and pepper and mash into a fine paste. Place into a pastry bag and pipe into the yolk depression of the eggs. dust lightly with paprika and decorate with the pimento.

Notes

4th of July idea - add a lot of blue food coloring to the yolk mixture pipe into egg and use pimento as stripes.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

May 11, 2013November 28, 2013

Beef Hash

Cooking for two has become a new learning experience, as the quantity of product I put out in the kitchen seems to go so much farther then when I was I was cooking for 4. A roast beef now lasts a week instead of just two meals, so it becomes necessary to find more ways to serve up a dinner. Of course the obvious method would be to buy smaller cuts of meat or less produce, but what fun would that be?

So with an abundance of beef leftover what to do? One nights version was a beef hash. Taking a small amount of leftover beef and running it through the food mincer on the Kitchenaid. To this I added a small white onion diced and one clove of garlic diced, and a can of diced potatoes. Mixed thoroughly and place in a large enough frying pan and cooked with butter, turning occasionally until potatoes and onions are done.

In a separate pan with a little butter place the artichoke hearts in a single layer flat side up and salt and pepper and cook to heat, then turn flat side down reseason and cook on medium heat till done and slightly browned .

Once hash is cooked, in a separate pan cook the eggs to you liking. Add hash to plate surround with artichoke hearts and sliced tomato and place the egg on top. Can be served with your choice of condiment such as left over gravy or ketchup.

Here are few items to help with this recipe
KitchenAid FGA Food Grinder Attachment for Stand Mixers
Joie de Vivre 50162 Mini Fry Egg Pan with Nonstick Surface
Cuisinart 622-20 Chef’s Classic Nonstick Hard-Anodized 8-Inch Open Skillet
Cuisinart 622-30G Chef’s Classic Nonstick Hard-Anodized 12-Inch Skillet with Glass Cover

May 6, 2013November 14, 2014

Scotch Eggs

At the first annual Scottish Festival in our little town my kids discovered Scotch Eggs. They were an immediate hit, however the Scots side of me didn’t care for the exorbitant price that they charged for basically one egg. I knew I could make them at home. For a long time we used our deep fryer until my wife found a recipe that bakes them. Not as greasy and just as good it’s the way we always make them now.

On a trip to Scotland trying to find a Scotch Egg became an arduous quest. The English Plowman’s lunch was every where , but alas no Scotch Eggs. Until one day strolling through the town of Elgin I spied a butcher shops window and saw a group of these little beauties sitting there. I bought out the stock that day and satisfied my daughter’s wish for a Scotch Egg in Scotland, and assuring me that my recipe was up to snuff.

Ingredients for Scotch Eggs

6-8 hard boiled eggs shelled
2 lbs. loose sausage ( plain or sage work well)
4 eggs beaten with about ¼ cup ½ & ½, 2 tbs Dijon mustard,salt & pepper
bread crumbs (plain or Italian style)
all purpose flour seasoned with salt and pepper
1 baking sheet with a wire rack

Procedure for making Scotch Eggs

Preheat oven to 400°

Divide each pound of sausage into 3 or 4 parts on a sheet of wax paper. Cover with another piece of wax paper and press flat into a round about 5 inches in diameter.

Hard cook and shell the eggs.

Take three bowls and place flour in one, the egg batter in another, and the bread crumbs in a third.

Place one hard boiled eggs in one of the sausage rounds ( depending on the size of your eggs you should get 3-4 eggs for a pound of sausage), wrap the sausage completely around the egg. toss the sausage in the flour and dust off excess, roll to completely cover in the egg wash and then roll in the bread crumbs to completely cover. Dip back into the egg wash and then rebread once more in the crumbs. Place on wire rack, placed in a baking sheet. Continue until all eggs are done. Bake in the oven for about 35 minutes, turning about half way thru the cooking process.

Serve with your choice of condiments, relish, mustard, ketchup, a white sauce, hollandaise, etc or what was our favorite, tomato pickle which sadly Heinz had stopped making. Serve warm, just as good cold or reheat heat in the microwave.

Here are a few items to help with this recipe
Corelle Livingware 20-Ounce Salad/Pasta Bowl, Winter Frost White
NEW, Heavy-Duty 1/4 Size Cooling Rack, Cooling Racks, Wire Pan Grade, Commercial grade, Oven-safe, Chrome, 8 x 10 Inches, Set of 2
WearEver 68201 Commercial Nonstick Bakeware 17-Inch by 11-Inch Large Non-Stick Baking Sheet, Silver
Zwilling J.A. Henckels Twin Four Star 8-Inch High Carbon Stainless Steel Bread knife