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

1. 6 – 12 Hard boiled eggs yolks removed and place in a small bowl
2. 1- 2  tbs Dijon mustard
3. ½ a small can of asparagus tips run through a food mill
4. 3 – 6 tbs mayonnaise
5. 1 shallot very finely diced (optional)
6. salt & pepper to taste
7. paprika
8. 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

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

 

copyright © rantsravesandrecipes 2013 all rights reserved