The cutest little bunny ever!
I, for one, think deviled eggs get a bad rap. Jill Conner Browne, author of the Sweet Potato Queen books says that deviled eggs have such an important place in Southern society that a plate was even invented for them. Who doesn’t own a deviled egg plate? Certainly no self-respecting Southern belle would be without one. An exception, of course, is Beautiful Daughter who won’t eat eggs now that she’s all grown up—never mind that she demanded scrambled ones every day of her life between the ages of one and three! Upon my demise, she will be inheriting this one that I inherited from my Nonnie. Some foodie magazines say that deviled eggs are out of fashion, but they always seem to be the first thing to go whenever they are served, don’t they? In the meantime, I’ll just keep on making and eating those deviled eggs.
Keys to pretty boiled eggs:
1. Start with eggs that are several days old. Fresh eggs do not make pretty boiled eggs.
2. Place the desired number of eggs in a single layer in a saucepan; add cold water to cover well (three inches or so).
3. Bring water to a boil but remove from heat before the eggs boil. Cover and let stand for at least 15 minutes. I like to let mine cool completely.
4. Drain; fill the saucepan with cold water. Let eggs remain in the cold water until they are cold.
5. Tap each egg on the BIG end until cracks form all over the shell. You can roll them between your hands at this point and the shell will practically fall off by itself. Rinse well.
6. I like to chill mine in the refrigerator for awhile when I’m using them for deviled eggs. It is not absolutely necessary however.
How you slice your eggs is a matter of preference. I’m pretty much a traditionalist, so mine get cut in half lengthwise. Carefully remove the yolks and place them in a separate bowl. If you slice a tiny piece off the bottom of the whites, they will sit better in your egg plate. The following are recipes that I have often used, so I can heartily vouch for them. I like to have plenty of filling, so I usually boil and extra egg or two so that I can add in the extra yolks. Recipes for deviled eggs are pretty personal to individuals and family traditions, but feel free to break out of the mold!
My Basic Deviled Eggs (based on my best estimate)
1-2 tablespoons mayonnaise (the REAL stuff)
1- 2 teaspoons mustard
salt and pepper to taste
1 1/2 tablespoons dill pickle relish (some prefer sweet – I don’t)
paprika for garnish
Carefully remove the yolks from the boiled eggs as directed above. I like to grate my eggs with a small hand-held grater, but you can just mash them with a fork. Add relish, mayo, mustard, salt and pepper. Mix well, but don’t beat it to death! Spoon yolk mixture into egg whites and garnish with paprika, if desired. If I’m feeling like it, I will pull out the decorator bag and tubes to fill the eggs in a fancy manner. It makes no difference to the taste, so whatever floats your egg. Make these at least a couple of hours before serving so the flavors will blend. Stick toothpicks in the center of them and cover gently with plastic wrap. Remove them from the refrigerator about twenty minutes or so before serving.
Roquefort and Herb Stuffed Eggs
8 hard-boiled eggs, peeled and prepared as directed above
4 tablespoons Roquefort or Danish blue cheese, crumbled
1/4 cup mayonnaise (need I tell you which kind – don’t EVEN think about Miracle Whip!)
1 tablespoon Dijon mustard
1 teaspoon minced shallots
2 tablespoons chopped, plus 1 tablespoon very finely minced shallots or chives
1 teaspoon thyme, crushed
1/2 teaspoon Worcestershire sauce
Freshly ground black pepper
Salt
Paprika as a garnish
Grate or mash the yolks until they are the consistency of coarse sand. Add the cheese, mayo, mustard, shallt, 2 tablespoons scallions, thyme, Worcestershire sauce, and several turns of the pepper mill. Mix and mash the ingredients until smoothly incorporated. Taste. Add salt as desired. Spoon the yolk mixture into the whites and gently mound, then garnish the tops of the eggs with the minced scallion. Sprinkle with paprika if desired. Refrigerate until about 20 minutes before serving.
Crab Stuffed Deviled Eggs
8 large hard-boiled eggs, peeled and prepared as directed above
2-3 tablespoons mayonnaise
1 1/2 tablespoons chopped fresh tarragon
1 tablespoon minced shallot
2 teaspoons fresh lemon juice
1/8 teaspoon cayenne pepper
1/4 teaspoon Tabasco
8 ounces fresh crabmeat
You may not need all of the egg yolks for this filling as the crab takes the place of some of them. Start with 4 yolks; you can always add more if you think you need them. Mash or grate the yolks. Mix on the mayonnaise, chopped tarragon, minced shallots, lemon juice, cayenne pepper and Tabasco. Stir in the crab. Season to taste with salt and pepper. Mound the crab mixture in each egg-white half. This can be prepared 4 hours ahead of time. Cover and refrigerate until 20 minutes before serving. Garnish each with a small tarrago sprig, if desired, and serve.
Isn’t he just precious?
This is another crab stuffed deviled eggs recipe from Giada De Laurentis: Deviled Eggs with Crab It uses mascarpone cheese and is delicious. Give it a try!
Because He lives. Happy Easter to all.
