Devilish Deviled Eggs

Devilish Deviled Eggs

Devilish Deviled Eggs

Deviled eggs were a tradition at family get-togethers in my mother’s house. She had those carefully organized platters for parties. She would bring out tons of deviled eggs for us to snack on before the meal. There are hundreds of variations on the “egg theme”. This recipe as an interesting version that I have adopted to add a special kick to the deviled eggs staple. They are great for cocktail parties, which needs snacks….like bacon-wrapped dates, shrimp cocktails, Parmesan thyme crackers, stuffed jalapenos, and crostini with toppings. And they must have deviled eggs. In fact, I’d argue that without deviled eggs, it’s actually no party at all.

Of course to make deviled eggs, you need to make peace with peeling hard-boiled eggs. I’ve spent a lot of time peeling hard-boiled eggs, mostly ineffectively, and have come up with few theories on the best approach.

• Cold water
• 1 Tb vinegar
• 8 large eggs
• ¼ C good quality mayonnaise (like Hellman’s or Best Foods)
• 1 tsp whole-grain mustard
• ¼ C Sriracha hot sauce
• 1 tsp rendered bacon fat (optional)
• Salt and pepper
• 4 oz smoked salmon, cut into small slices
• Chives for garnish 

Place the eggs in a single layer in a saucepan and cover with at least two inches of cold water. Add the vinegar to the water will help keep the egg whites from running out of any eggs that happen to crack while cooking. Add ½ tsp salt. This step is to help both with the preventing of cracking and making the eggs easier to peel. Gently bring to a boil over medium heat. Once the water begins to boil, turn off the heat, cover the pan, and let it sit for 12 minutes. Remove and gently place in a bowl of ice water for 5 minutes, which will allow the eggs to chill more quickly and pull from the shell. This can be done, and perhaps should be done, in advance – say 2-3 days to rest in the fridge. Many believe that rest period will ensure that they peel more easily. If you’ve got the time, do this now.

 

Ice the eggs to make them easier to peel

Halve eggs lengthwise and gently scoop out yolks. Combine egg yolks, mayonnaise, mustard, Sriracha, and rendered bacon fat (optional) in a medium bowl.

Eggs...the star of the show!

Part of the fixins' for the eggs

Season to taste with salt and pepper. Whisk ingredients until smooth. Using a piping bag or two spoons, fill the egg whites with the mixture. Top with a small slice of smoked salmon and chives for garnish if desired.

Eggs displayed on the chicken platter from my mother. The smoked salmon and hot sauce make this unique.

This is a quick, easy and delicious appetizer with a little zip.  Give it a try!

Larue