This past weekend, attended a pot luck retirement party.
Rather than pick up something at the local deli, decided to make some
deviled eggs.
What follows is the recipe I've developed by "borrowing" ideas and
components anyplace I could find them.
BTW, must be doing something right, the plate of eggs I took were gone
in less than 15 minutes.
Enjoy
Lew
------------------------------
Lew's Deviled Eggs
Recipe Is a Hodge Podge Of Info Stolen From Anyplace I Could Find It.
Ingredients:
12 Eggs, Large, hard boiled and peeled
1/2 Cup, Mayonnaise
3 Tablespoons, Sweet pickle relish
2 Tablespoons, Green onion (Scallions) chopped, plus more for garnish
2 teaspoons, Cumin, ground
2 teaspoons, Dijon mustard
2 teaspoons, White wine vinegar
2 teaspoons, Chives, finely chopped (Or Scallion tops)
6-8 Drops, Tabasco pepper sauce to taste (Coon-Asses will want more)
Salt and freshly ground black pepper to taste
+++++++++++++++++++++++++++
Garnishes: (Pick and choose)
Green onion (Scallions) chopped, for garnishing
Chives, finely chopped (Or Scallion tops), for garnishing
Hungarian Paprika, for garnishing
Sweet gherkin pickles sliced, for garnishing
Pimentos, for garnishing
+++++++++++++++++++++++++++
Directions:
Halve eggs lengthwise.
Remove yolks and place in a small bowl.
Mash yolks with a fork, stir in mayonnaise, sweet pickle relish,
green onions, cumin, Dijon mustard, white wine vinegar, chives,
Tabasco sauce, salt and freshly ground black pepper.
Fill egg whites evenly with yolk mixture.
Garnish with choices from above.
Store covered in refrigerator for an hour before serving.
TIP:
East way to hard boil eggs.
Place eggs in pot, cover with 2" cold water on stove.
Bring water to a boil, cover, then shut off heat and allow
to cool to room temperature..
I do this the night before and let cool over night on stove.
All of those ingredients sound good...but there really is one essential
element you should do, which will elevate your dish. Your palate and your
GI system will appreciate it also. This comes from the Julia Child "The Way
to Cook" book. I've made boiled eggs this way for over 10 years, and they
are always great. The mandatory tool for this job is a push-pin. When you
open your egg carton, the top of the egg is where the air pocket is. Push
one small hole with the push-pin into that top part. This allows the sulfur
compounds in the yolk to escape. Recipe is as follows;
Use a pot that allows for at least 2" of cold water to cover however many
eggs you choose to cook. Bring the pot to a boil, and remove heat as soon
as the boil starts, and cover. Set your timer for 17 minutes. Not 15, not
18. 17 minutes.
Prepare an ice and water bath that the eggs can go into when removed from
the pan. After 17 minutes, remove the eggs and place into the ice bath for
2 minutes.. In the same pot you boiled the eggs in, bring the water back to
a boil while the eggs are cooling. When the water boils, return the eggs to
the boil for 10-15 seconds.
When the eggs are cooled in the ice bath, they shrink slightly in the shell.
The 10 second re-boil expands the shells off the eggs.
When you peel and slice these eggs they will never have that horrible
stinking green ring around the yolk. It's the hole in the shell.
Enjoy!
"Lew Hodgett" <[email protected]> wrote in message
news:[email protected]...
> This past weekend, attended a pot luck retirement party.
>
> Rather than pick up something at the local deli, decided to make some
> deviled eggs.
>
> What follows is the recipe I've developed by "borrowing" ideas and
> components anyplace I could find them.
>
> BTW, must be doing something right, the plate of eggs I took were gone in
> less than 15 minutes.
>
> Enjoy
>
> Lew
> ------------------------------
> Lew's Deviled Eggs
>
> Recipe Is a Hodge Podge Of Info Stolen From Anyplace I Could Find It.
>
> Ingredients:
>
> 12 Eggs, Large, hard boiled and peeled
> 1/2 Cup, Mayonnaise
> 3 Tablespoons, Sweet pickle relish
> 2 Tablespoons, Green onion (Scallions) chopped, plus more for garnish
> 2 teaspoons, Cumin, ground
> 2 teaspoons, Dijon mustard
> 2 teaspoons, White wine vinegar
> 2 teaspoons, Chives, finely chopped (Or Scallion tops)
> 6-8 Drops, Tabasco pepper sauce to taste (Coon-Asses will want more)
> Salt and freshly ground black pepper to taste
>
> +++++++++++++++++++++++++++
> Garnishes: (Pick and choose)
> Green onion (Scallions) chopped, for garnishing
> Chives, finely chopped (Or Scallion tops), for garnishing
> Hungarian Paprika, for garnishing
> Sweet gherkin pickles sliced, for garnishing
> Pimentos, for garnishing
> +++++++++++++++++++++++++++
>
> Directions:
>
> Halve eggs lengthwise.
>
> Remove yolks and place in a small bowl.
>
> Mash yolks with a fork, stir in mayonnaise, sweet pickle relish,
> green onions, cumin, Dijon mustard, white wine vinegar, chives,
> Tabasco sauce, salt and freshly ground black pepper.
>
> Fill egg whites evenly with yolk mixture.
>
> Garnish with choices from above.
>
> Store covered in refrigerator for an hour before serving.
>
> TIP:
>
> East way to hard boil eggs.
>
> Place eggs in pot, cover with 2" cold water on stove.
>
> Bring water to a boil, cover, then shut off heat and allow
> to cool to room temperature..
>
> I do this the night before and let cool over night on stove.
>
>
>
>
>
>
>
On 05/23/2011 10:30 PM, Lew Hodgett wrote:
> This past weekend, attended a pot luck retirement party.
>
> Rather than pick up something at the local deli, decided to make some
> deviled eggs.
>
> What follows is the recipe I've developed by "borrowing" ideas and
> components anyplace I could find them.
>
> BTW, must be doing something right, the plate of eggs I took were gone
> in less than 15 minutes.
>
> Enjoy
>
> Lew
> ------------------------------
> Lew's Deviled Eggs
>
> Recipe Is a Hodge Podge Of Info Stolen From Anyplace I Could Find It.
>
> Ingredients:
>
> 12 Eggs, Large, hard boiled and peeled
> 1/2 Cup, Mayonnaise
> 3 Tablespoons, Sweet pickle relish
> 2 Tablespoons, Green onion (Scallions) chopped, plus more for garnish
> 2 teaspoons, Cumin, ground
> 2 teaspoons, Dijon mustard
> 2 teaspoons, White wine vinegar
> 2 teaspoons, Chives, finely chopped (Or Scallion tops)
> 6-8 Drops, Tabasco pepper sauce to taste (Coon-Asses will want more)
> Salt and freshly ground black pepper to taste
>
> +++++++++++++++++++++++++++
> Garnishes: (Pick and choose)
> Green onion (Scallions) chopped, for garnishing
> Chives, finely chopped (Or Scallion tops), for garnishing
> Hungarian Paprika, for garnishing
> Sweet gherkin pickles sliced, for garnishing
> Pimentos, for garnishing
> +++++++++++++++++++++++++++
>
> Directions:
>
> Halve eggs lengthwise.
>
> Remove yolks and place in a small bowl.
>
> Mash yolks with a fork, stir in mayonnaise, sweet pickle relish,
> green onions, cumin, Dijon mustard, white wine vinegar, chives,
> Tabasco sauce, salt and freshly ground black pepper.
>
> Fill egg whites evenly with yolk mixture.
>
> Garnish with choices from above.
>
> Store covered in refrigerator for an hour before serving.
>
> TIP:
>
> East way to hard boil eggs.
>
> Place eggs in pot, cover with 2" cold water on stove.
>
> Bring water to a boil, cover, then shut off heat and allow
> to cool to room temperature..
>
> I do this the night before and let cool over night on stove.
>
What? No horseradish?
"Thos" wrote:
> All of those ingredients sound good...but there really is one
> essential element you should do, which will elevate your dish. Your
> palate and your GI system will appreciate it also. This comes from
> the Julia Child "The Way to Cook" book. I've made boiled eggs this
> way for over 10 years, and they are always great. The mandatory
> tool for this job is a push-pin. When you open your egg carton, the
> top of the egg is where the air pocket is. Push one small hole with
> the push-pin into that top part. This allows the sulfur compounds
> in the yolk to escape. Recipe is as follows;
>
> Use a pot that allows for at least 2" of cold water to cover however
> many eggs you choose to cook. Bring the pot to a boil, and remove
> heat as soon as the boil starts, and cover. Set your timer for 17
> minutes. Not 15, not 18. 17 minutes.
> Prepare an ice and water bath that the eggs can go into when removed
> from the pan. After 17 minutes, remove the eggs and place into the
> ice bath for 2 minutes.. In the same pot you boiled the eggs in,
> bring the water back to a boil while the eggs are cooling. When the
> water boils, return the eggs to the boil for 10-15 seconds.
> When the eggs are cooled in the ice bath, they shrink slightly in
> the shell. The 10 second re-boil expands the shells off the eggs.
> When you peel and slice these eggs they will never have that
> horrible stinking green ring around the yolk. It's the hole in the
> shell.
> Enjoy!
-----------------------------
Thank you.
Guess I should credit it as "Stolen from Julia"<G>.
Lew
Lemon and Herb spice sprinkled on top at the last moment.
Can't be done ahead of time or it can get bitter.
-------------
"Doug Winterburn" wrote in message
news:[email protected]...
What? No horseradish?
Lew Hodgett wrote:
> This past weekend, attended a pot luck retirement party.
>
> Rather than pick up something at the local deli, decided to make some
> deviled eggs.
>
> What follows is the recipe I've developed by "borrowing" ideas and
> components anyplace I could find them.
>
> BTW, must be doing something right, the plate of eggs I took were gone
> in less than 15 minutes.
>
> Enjoy
>
> Lew
> ------------------------------
> Lew's Deviled Eggs
>
> Recipe Is a Hodge Podge Of Info Stolen From Anyplace I Could Find It.
>
> Ingredients:
>
> 12 Eggs, Large, hard boiled and peeled
> 1/2 Cup, Mayonnaise
> 3 Tablespoons, Sweet pickle relish
> 2 Tablespoons, Green onion (Scallions) chopped, plus more for garnish
> 2 teaspoons, Cumin, ground
> 2 teaspoons, Dijon mustard
> 2 teaspoons, White wine vinegar
> 2 teaspoons, Chives, finely chopped (Or Scallion tops)
> 6-8 Drops, Tabasco pepper sauce to taste (Coon-Asses will want more)
> Salt and freshly ground black pepper to taste
>
> +++++++++++++++++++++++++++
> Garnishes: (Pick and choose)
> Green onion (Scallions) chopped, for garnishing
> Chives, finely chopped (Or Scallion tops), for garnishing
> Hungarian Paprika, for garnishing
> Sweet gherkin pickles sliced, for garnishing
> Pimentos, for garnishing
> +++++++++++++++++++++++++++
>
> Directions:
>
> Halve eggs lengthwise.
>
> Remove yolks and place in a small bowl.
>
> Mash yolks with a fork, stir in mayonnaise, sweet pickle relish,
> green onions, cumin, Dijon mustard, white wine vinegar, chives,
> Tabasco sauce, salt and freshly ground black pepper.
>
> Fill egg whites evenly with yolk mixture.
>
> Garnish with choices from above.
>
> Store covered in refrigerator for an hour before serving.
>
> TIP:
>
> East way to hard boil eggs.
>
> Place eggs in pot, cover with 2" cold water on stove.
>
> Bring water to a boil, cover, then shut off heat and allow
> to cool to room temperature..
>
> I do this the night before and let cool over night on stove.
I must admit to being a "purist." My receipe for Deviled Eggs (actually my
mom's) is very simple with only four ingredients:
Boiled eggs
enough tart cider vinegar to make a paste
salt and pepper to taste
Since I am now living in the South, I do not take Deviled Eggs to church
suppers, but for myself - can't be beat. :-)
Of course you have to like things that will make you pucker. And here in
the South there are three main food groups, "grits, grease and greens
(cooked in grease) with "sweet tea" to mainline the sugar. :-)
Deb
On 5/24/2011 5:24 PM, Han wrote:
> Doug Winterburn<[email protected]> wrote in news:4ddc2e47$0$2157
> [email protected]:
>
>> What? No horseradish?
>>
>
> Good idea!!
>
Wasabi is better. Mmmm Mmmm Good!
"Lew Hodgett" <[email protected]> wrote in news:4ddb427e$0$32753
[email protected]:
> This past weekend, attended a pot luck retirement party.
>
> Rather than pick up something at the local deli, decided to make some
> deviled eggs.
>
> What follows is the recipe I've developed by "borrowing" ideas and
> components anyplace I could find them.
>
> BTW, must be doing something right, the plate of eggs I took were gone
> in less than 15 minutes.
>
> Enjoy
>
> Lew
> ------------------------------
> Lew's Deviled Eggs
>
> Recipe Is a Hodge Podge Of Info Stolen From Anyplace I Could Find It.
>
> Ingredients:
>
> 12 Eggs, Large, hard boiled and peeled
> 1/2 Cup, Mayonnaise
> 3 Tablespoons, Sweet pickle relish
> 2 Tablespoons, Green onion (Scallions) chopped, plus more for garnish
> 2 teaspoons, Cumin, ground
> 2 teaspoons, Dijon mustard
> 2 teaspoons, White wine vinegar
> 2 teaspoons, Chives, finely chopped (Or Scallion tops)
> 6-8 Drops, Tabasco pepper sauce to taste (Coon-Asses will want more)
> Salt and freshly ground black pepper to taste
>
> +++++++++++++++++++++++++++
> Garnishes: (Pick and choose)
> Green onion (Scallions) chopped, for garnishing
> Chives, finely chopped (Or Scallion tops), for garnishing
> Hungarian Paprika, for garnishing
> Sweet gherkin pickles sliced, for garnishing
> Pimentos, for garnishing
> +++++++++++++++++++++++++++
>
> Directions:
>
> Halve eggs lengthwise.
>
> Remove yolks and place in a small bowl.
>
> Mash yolks with a fork, stir in mayonnaise, sweet pickle relish,
> green onions, cumin, Dijon mustard, white wine vinegar, chives,
> Tabasco sauce, salt and freshly ground black pepper.
>
> Fill egg whites evenly with yolk mixture.
>
> Garnish with choices from above.
>
> Store covered in refrigerator for an hour before serving.
>
> TIP:
>
> East way to hard boil eggs.
>
> Place eggs in pot, cover with 2" cold water on stove.
>
> Bring water to a boil, cover, then shut off heat and allow
> to cool to room temperature..
>
> I do this the night before and let cool over night on stove.
Copied and saved. My own modification is to grind up some Baco's with a
mortar and pestle, and add that to the yolk mixture. "Everything is
better with bacon." I also use some tabasco and paprika in addition to
background Good Housekeeping deviled eggs. Mine disappear faster than
you can say oops, even in the company of folks who consider black pepper
an exotic spice ...
--
Best regards
Han
email address is invalid
Doug Winterburn <[email protected]> wrote in news:4ddc2e47$0$2157
[email protected]:
> What? No horseradish?
>
Good idea!!
--
Best regards
Han
email address is invalid
On May 24, 7:28=A0am, Han <[email protected]> wrote:
> "Lew Hodgett" <[email protected]> wrote in news:4ddb427e$0$32753
> [email protected]:
>
>
>
>
>
> > This past weekend, attended a pot luck retirement party.
>
> > Rather than pick up something at the local deli, decided to make some
> > deviled eggs.
>
> > What follows is the recipe I've developed by "borrowing" ideas and
> > components anyplace I could find them.
>
> > BTW, must be doing something right, the plate of eggs I took were gone
> > in less than 15 minutes.
>
> > Enjoy
>
> > Lew
> > ------------------------------
> > Lew's Deviled Eggs
>
> > Recipe Is a Hodge Podge Of Info Stolen From Anyplace I Could Find It.
>
> > Ingredients:
>
> > 12 Eggs, Large, hard boiled and peeled
> > 1/2 Cup, Mayonnaise
> > 3 Tablespoons, Sweet pickle relish
> > 2 Tablespoons, Green onion (Scallions) chopped, plus more for garnish
> > 2 teaspoons, Cumin, ground
> > 2 teaspoons, Dijon mustard
> > 2 teaspoons, White wine vinegar
> > 2 teaspoons, Chives, finely chopped (Or Scallion tops)
> > 6-8 Drops, Tabasco pepper sauce to taste (Coon-Asses will want more)
> > Salt and freshly ground black pepper to taste
>
> > +++++++++++++++++++++++++++
> > Garnishes: (Pick and choose)
> > Green onion (Scallions) chopped, for garnishing
> > Chives, finely chopped (Or Scallion tops), for garnishing
> > Hungarian Paprika, for garnishing
> > Sweet gherkin pickles sliced, for garnishing
> > Pimentos, for garnishing
> > +++++++++++++++++++++++++++
>
> > Directions:
>
> > Halve eggs lengthwise.
>
> > Remove yolks and place in a small bowl.
>
> > Mash yolks with a fork, stir in mayonnaise, sweet pickle relish,
> > green onions, cumin, Dijon mustard, white wine vinegar, chives,
> > Tabasco sauce, salt and freshly ground black pepper.
>
> > Fill egg whites evenly with yolk mixture.
>
> > Garnish with choices from above.
>
> > Store covered in refrigerator for an hour before serving.
>
> > TIP:
>
> > East way to hard boil eggs.
>
> > Place eggs in pot, cover with 2" cold water on stove.
>
> > Bring water to a boil, cover, then shut off heat and allow
> > to cool to room temperature..
>
> > I do this the night before and let cool over night on stove.
>
> Copied and saved. =A0My own modification is to grind up some Baco's with =
a
> mortar and pestle, and add that to the yolk mixture. =A0"Everything is
> better with bacon." =A0I also use some tabasco and paprika in addition to
> background Good Housekeeping deviled eggs. =A0Mine disappear faster than
> you can say oops, even in the company of folks who consider black pepper
> an exotic spice ...
>
> --
> Best regards
> Han
> email address is invalid
Must have bacon bits and a touch (tiny) of curry.
I would lose the relish as it is the most awful tasting stuff. Finely
diced pickle, sure.
Saffron works too (instead of curry)