In my household growing up, we didn't call them Deviled Eggs, we called the Angeled Eggs. My parents like to call things by a different name and not tell me what the real, actual world wide term is. You can imagine some of the embarrassing situations I've been in. I LITERALLY thought garbanzo beans were called "chi chi beans" until a waiter at Houlihan's informed my 15 year old self that was not the case. My mother thought it was hilarious. I wanted to die.
However, this one actually makes sense to me. My mother had a fundamental issue with the word "devil" being said so much around Easter. Who is making the deviled eggs? We should make extra deviled eggs. Can I have a deviled egg? Where did all the deviled eggs go? Did Jaisa eat all the deviled eggs? Jaisa you should make more deviled eggs.
You get the point.
There has been a resurgence of deviled eggs in Chicago lately. Retro is back baby. I love seeing different twists and takes on the worlds most versatile ingredient: eggs. I didn't take a pic of the ingredients because I sort of forgot, but that's ok. We can use our imagination.
3 Heaping Tablespoons of Mayonnaise
1 Teaspoon of Mustard
3 Baby Pickles, Sliced
3 Slices of Bacon, chopped and cooked crispy
Salt & Pepper
Chives (optional garnish)
Paprika (optional garnish)
So my friends, I am going to teach you how to make the perfect hard boiled egg. This is what you do:
Add your eggs to a small sauce pan and add cold water to the pan. Don't jam the eggs in there or they will crack. The water should cover the eggs completely, with a little extra so the eggs aren't bobbing at the top. Heat the pan over high heat uncovered until the water comes to a rapid boil. As soon as the rapid boil begins, cover the eggs, shut off the heat (leave the pan on the hot burner) and set a timer for 17 minutes. As soon as your timer goes off, drain the water into the sink and pour cold water over the eggs to stop the cooking process. I gently bang the shell against the sink and peel the shell off under cool running water to help lift the shell up. AND THIS IS WHAT YOU'LL GET. Yay.
Use a super sharp, non serrated knife and cut down the middle, cleaning the blade with a paper towel or dish rag in between eggs. You don't want yolk getting all over the other whites.
Break up the yolks as much as possible and then add the mayonnaise, mustard, salt and pep. I like using a whisk because I use it first to break up the yolks and then I like to gently whip everything together so it's nice and smooth.
Try this delicious mixture. What does it need? More salt? More pepper? More mustard? Now is the time to check. It should be nice and creamy and smooth. If it tastes dry, add a bit more mayo.
Don't mind my little claw here. I don't have pastry bags so I just use a plastic bag to pipe the filling. Just fill her up, and snip off the end and pipe away.
Make it all fancy. Isn't this beautiful? I dusted the eggs with paprika (a very traditional garnish to this dish) and then added two small chive sprigs.
Doesn't this look tasty and special and worthy of a holiday meal? I would serve this to Jesus himself.
Sometimes when I'm alone, I eat these with truffle salt and Sriracha cause I'm all crazy like that. Do you have any fun twists? Stay hungry!