I enjoyed the eggs from Easter Sunday so much that I used up the last of our eggs today to make another batch. I varied the recipe a tiny bit, because I only had 11 eggs and because I just like to mess with things!
Here's today's version:
12 large eggs (11 since I was 1 short)
1/2 cup mayonnaise
1.5 tablespoons Dijon mustard
1 tablespoons distilled white vinegar
1/2 shallot, minced
2 tablespoons SparkPlug (Homeward Bound Hot Sauce)
2 leaves fresh basil
4 or 5 leaves fresh oregano
very small sprig of fresh rosemary
Coarse salt and ground pepper
Paprika, for garnish
I followed the regular instructions for preparing the eggs, but then I left the yolks in a separate bowl and put the shallot, vinegar and fresh herbs into our mini-food-processor. Then added the mustard and mayo, mixed again and then added the yolks.
I added the hot sauce and salt & pepper last and then spatula'd it into a ziploc bag with a tip cut off to pipe into the egg white halves.
I probably used a little more hot sauce than it says above, just because I wanted to spice them up a bit more.
They are VERY good.
Wednesday, April 27, 2011
Sunday, April 24, 2011
The Devils Eggs on Easter...
We were invited to our neighbors' house for Easter lunch today and decided to take some deviled eggs as our contribution.
We base our recipe on one by Martha Stewart with our own variations.
Here is basically how we do it:
12 large eggs
2/3 cup mayonnaise
2 tablespoon Dijon mustard
2 tablespoons distilled white vinegar
2 tablespoon minced shallot
2 tablespoons Homeward Bound Hot Sauce (today we divided the eggs into two batches and used SparkPlug in one and PunJab in the other)
Coarse salt and ground pepper
Paprika, for garnish
Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, transfer eggs to a bowl of ice water
Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce.
Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.
Spoon yolk mixture into piping bags and fill egg whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.
These were a big hit (I'm still craving them and may have to make more)!
We base our recipe on one by Martha Stewart with our own variations.
Here is basically how we do it:
12 large eggs
2/3 cup mayonnaise
2 tablespoon Dijon mustard
2 tablespoons distilled white vinegar
2 tablespoon minced shallot
2 tablespoons Homeward Bound Hot Sauce (today we divided the eggs into two batches and used SparkPlug in one and PunJab in the other)
Coarse salt and ground pepper
Paprika, for garnish
Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, transfer eggs to a bowl of ice water
Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce.
Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.
Spoon yolk mixture into piping bags and fill egg whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.
These were a big hit (I'm still craving them and may have to make more)!
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