In the last class I taught you how to make delicious stuffed shells. I do hope that you made it and enjoyed some cold right out of the fridge. This week I have Easter on my mind. More specifically, all those dyed Easter eggs! There are so many fabulous things to make with hard-boiled eggs, but I think my absolute favorite is deviled eggs. They are a classic for a reason; the rich yolk mixed with creamy mayonnaise and spices served in a seasoned egg white is darn near a perfect food. Sure they make a great appetizer, but they also make a great meal. I like them with a simple mixed green salad, some toasted rye bread and an ice cold beer.
So, let’s get devilish!
Before I get into the recipe, I want to talk about making a perfect hard-boiled egg. Yes, there is a technique to doing this properly. First, start your eggs in cold water with a splash of white vinegar and about a tablespoon of salt. By starting them in the cold water, they cook perfectly from the inside out, so you get a nice solid yolk and a non-rubbery white. The salt helps make peeling the eggs easier and the vinegar makes sure that the yolk stays bright yellow without any green rim. Once your eggs are in your saucepan with the cold water, salt and vinegar, turn on the heat to high and keep the pan uncovered. Let the water come to a boil, then cover the pan and remove it from the heat.
Let the eggs sit in the pan for twelve minutes.
Next, carefully remove the eggs from the water with a spoon and place into a bowl of ice water. You do this to make peeling the egg easier. The cold water not only cools the egg down so you can handle it, but it also stops the cooking process and makes the egg contract inside the shell. This makes for beautifully smooth egg whites without any divots from the shell sticking. Okay, now that you know how to make a perfectly boiled egg, let’s get cooking.
This recipe will make one dozen deviled eggs. You will notice it is a variation on the classic; I wanted to give it a delicious new spin. If you want to make more, simply double or triple the following recipe.
For this recipe you will need: one dozen hard-boiled eggs, ¾ cup mayonnaise, two tablespoons sweet chili, one tablespoon Sriracha, ½ teaspoon chipotle paste, one tablespoon lemon juice, ½ teaspoon smoked paprika, salt, pepper, large bowl, potato masher, paring knife, scissors, large Ziploc bag and a large spoon.
First thing to do is peel the eggs, cut them in half and remove the yolks into a large bowl. Hold the halved egg whites on the side. Once all yolks are in the bowl add in the mayonnaise, lemon juice, sweet chili, Sriracha, smoked paprika and chipotle paste. You find chipotle paste in the Mexican section of your market. It will be in a small can that will read chipotle in adobo. It is chiles that are in an adobo sauce. The sauce consists of tomato and various spices; it is simultaneously spicy and smoky. If you want the eggs spicier, feel free to finely dice some of the chiles and put them in with the sauce. On the other hand, if you want them less spicy, omit the Sriracha and chipotle and feel free to substitute some whole grain or honey mustard. Using the potato masher, combine all the ingredients until it is a smooth consistency. Taste it and then add your salt and pepper.
Now, get your halved egg whites and sprinkle the insides with salt and pepper. Remember, you season at every step of a recipe to achieve delicious. Next, take the egg yolk mixture and spoon it into the large Ziploc bag. Once it is all in, push it down so it is all in one corner and then twist the bag at the top of the yolk mixture. Using scissors snip off the corner of the bag where the yolk mixture is located. You are basically making a homemade pastry bag. Yes, you can spoon the mixture into the eggs, but we eat with our eyes as well as our mouths and I feel like when you pipe in the yolks instead of spoon them in, it creates a much more beautiful and professional presentation. Once the bag is snipped, apply pressure at the top of the yolk mixture in the bag and pipe it into the whites, going in a clockwise motion until it is full.
Continue until all whites are filled.
That’s it!
Of course, you can personalize these eggs in so many ways. Think about adding minced gherkins on top. Or how about some crab salad? Another good topping is crumbled bacon or glazed pancetta. Think outside the shell (pun intended) and add in or top these with guacamole, salsa, roasted red pepper, marinated artichoke hearts, etc. Have some fun!
Remember, as with any technique or recipe, the most important component is the cook’s heart. The heart is what helps you create delicious meals you’ll never forget.