Saturday, May 26, 2012
Devilish Eggs Recipe
|Not pictured: white vinegar (b/c I always forget about it until it's time to add it) and a jar of roasted peppers and onions (b/c I didn't know I was going to use it.)|
- hard boiled eggs
- ground mustard
- prepared mustard
- Tabasco (optional -- my family LOVES it!)
- fresh thyme
- piccalilli (or substitute)
- salt & pepper
1. a mess
2. yucky looking eggs
I learned the best trick for fool-proof hard boiled eggs from my mother, who learned it from her father. Let the eggs sit out overnight then, after they're boiled, shake the pot to crack the eggs & THEN fill with cold water. The cold water gets under the shells and helps to separate the membrane from the egg white. They peel like a dream! Since I always have trouble with eggs cracking in the water, I add a pinch of salt and that also works every time. I bring the water to a boil (with the eggs in it) and then turn off the burner, put the lid on and let the eggs sit for 10 minutes. At the risk of repeating myself -- it works every time!
My store didn't have piccalilli (it's hit and miss) so I substituted sweet salad cubes, which were pretty similar. Since I wanted more peppers in mine, I also added some roasted peppers and onions from a jar (we'll call this piccalilli.) Any filling like this will be too big to pipe and will be very wet when added to the egg yolks. We'll remedy that by draining the piccalilli and then chopping it.
While the piccalilli is draining, mash the egg yolks and add the dry ingredients.
Rough chop a bit of fresh time and reserve some leaves to top the finished deviled eggs.
|My favorite knife -- it's a vegetable knife with a really big blade from Cutco.|
Lastly add the mayo. As you can see, I used only a little bit -- just enough to make a smoother filling. Mix and taste. Then you're ready to fill.
Another trick I learned from my mother, I use a disposable bag with a pastry tip fitted into the corner. Clip the corner and...instant pastry bag. I then place the bag, tip-down, into a glass so I can fill it. It makes filling so much easier. Now all that's left is to pipe the filling into the bag.
|Sorry for the fuzzy picture. It's hard to pipe and shoot at the same time.|
- one dozen hard boiled eggs
- 2 teaspoons dry mustard
- generous pinch of salt
- pinch of white pepper
- 5 drops of Tabasco
- 1/2 cup piccalilli or substitute
- 1 Tablespoon fresh thyme (with leaves reserved for garnish) or 1 teaspoon dry thyme
- 2 Tablespoons vinegar
- 2 Tablespoons prepared mustard
- 1-1.5 Tablespoon mayo
Cut boiled eggs in half, separating yolks from whites. Mash yolks and stir in dry mustard, salt and pepper. Add Tabasco and stir.
Drain piccalilli to remove as much moisture as possible. Finely chop piccalilli and add to yolks. Rough chop fresh thyme reserving some leaves for garnish. Add to yolks and stir. Add vinegar and mustard and stir. Add just enough mayo to make a smooth filling, but make sure it's not runny -- 1 Tablespoon should be enough.
Mix and fill egg halves. Garnish with reserved thyme leaves.
Hope you enjoy the recipe. Happy Memorial Day from Cherishables!!