Traditional Deviled Eggs or with Shrimp or Truffle Oil or Pesto or Jalapenos or Sriracha or Harissa

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All Photos © Christine Elise McCarthy 2012

I love deviled eggs and I am always surprised at how popular they are – because the concept is kinda gross.  And they smell so farty.  Yet – these bad boys evaporate at parties.

I recently attended a little shindig & decided to bring a sampler assortment of deviled eggs.  I found a few cool tricks to make them better, too.  One – how to get the yolks centered in the egg so you can better stuff them with the deviled mixture:

To accomplish this in each egg you boil you need to do a little advance planning. The night before boiling, take the eggs out of the egg carton and place them in the carton so the eggs are horizontal, or on their sides. They won’t fit right in the egg carton, nor will you be able to close the carton lid. This will, however, set the yoke in the center for boiling.

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Secondly – the art of peeling:

ADD A TEASPOON OF BAKING SODA TO THE WATER YOU BOIL YOUR EGGS IN!!!  After hard boiling your eggs for 15 minutes, put them in cold water to bring the temperature down rapidly. You can even use ice cubes in your water, and you can change it several times—if you have the time—as the eggs will quickly warm the water up again.

Make sure they are cold as can be before you move on to the next step. This means the papery membrane is more likely to stick to the shell rather than your egg, so peeling is made super easy.

Tap the big end (bottom) of an egg onto the countertop so it cracks, then flip it and do the same for its more slender opposite end. This releases the pressure for the majority of the shell around the middle of the egg, and peeling the whole lot off should now be a breeze.

If the shell is still a little resistant to your charms, you can try peeling it underneath running cold water. It helps to persuade the shell away from the egg, as well as making for a perfect and clean finish to the outside to your egg.

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These tricks helped a lot.  There were a few eggs that got butchered in the peeling but far fewer than usual.  And look what I found inside one of them!

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This reminded me of my new fixation – Abby & Brittany – the two-headed girl.

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If you haven’t seen these gals on their new reality show – you need to.  They are amazing!

Anyway – I started with twenty eggs.  That’s a lot.  Reduce this recipe if you are not making these for a large group.

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PRINT THIS RECIPE

Traditional Deviled Eggs

INGREDIENTS

20 hard boiled eggs – preferably chilled overnight (though this isn’t necessary)

1 cup mayonnaise

1 tsp hot sauce

1/2 tsp Worcestershire sauce

1 TBS Dijon mustard

1/4 tsp salt

1/2 tsp pepper

OPTIONAL INGREDIENTS: Harissa paste, pesto, jalapenos, shrimp, sriracha, truffle oil, chives, scallions, horseradish, parsley

DIRECTIONS

Carefully halve all your eggs & delicately remove the hard yolks.  Mix the yolks with the other ingredients.  Use a sandwich baggy with one corner cut out & use it as a pastry bag to fill your eggs without making a huge mess – like you see HERE.

And there you have it!

As to the variations – I took a portion of the traditional recipe & added things like cooked shrimp with chopped parsley:

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Jalapenos (four 4 deviled eggs I added 1/2 tsp horseradish sauce & 1 diced jalapeno)

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Harissa Eggs (for four – I added 2 tsp harissa paste & drizzled more on top) with paprika:

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White Truffle Eggs – for four eggs, I added 1-2 tsp white truffle oil & cracked pepper:

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Pesto Eggs – I added a dollop of pesto on top of the traditional eggs & some sliced scallions:

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Sriracha Eggs – I just drizzled sriracha on them:

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The potential for these guys is limitless.  Get creative!

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