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Monday, October 11

Devil Eggs

I know I've mentioned that we own chickens.  We own 15, all dual purpose breeds, which means we can use them for eggs or meat.  Of course, since we are ALL huge animal lovers, it's doubtful we'll ever use them for meat...surprisingly, chickens have rather interesting personalities!!  The eggs, however, are another story.

So far, 4 of the "gals" are laying, but eventually, they all will.  For those who don't know, chickens lay, on average, one egg every 25 hours.  Do the math...when they are ALL laying, we'll average about 13-15 eggs per DAY!!  Yes, we have flyers up to sell some, but we still end up with alot of eggs, so of course we are always looking for great ways to use them. 

Most consider deviled eggs a picnic or holiday item, but we make them quite often.  What still surprises me is that there are SOOO many ways to make them!!  Therefore, today we will go over the ways to make great deviled eggs!!  I've got 4 scrumptious recipes today...Classic, Bacon Cheddar, Buffalo, and the ultimate...Deviled Eggs From Hell!!

Now, before we get to recipes, let me go over some basics about making hard boiled eggs.  Believe it or not, there are tricks to making them so they're easy to peel, and don't have that funky green-colored yolk coating.  They're simple adjustments, but make a big difference on your end result.

A little knowledge goes a LONG way to making boiled eggs, so let me explain the anatomy of an egg.  When an egg is first laid, it's a solid, compact item.  You have the yolk, the white (also called albumen), an inner membrane, and the shell.  There is NO air space in a fresh egg...that developes as the egg ages.

Therefore, your FIRST rule of a good boiled egg is this...do NOT use fresh eggs.  Your eggs need to be at least 3 days old (if you raise your own, wait at least 7 days...this compensates for shipping time to stores).  Preferably, you want them about 1 week old (10 days for me).  The reason?  It allows that little air space to form between the shell and inner membrane, which makes it MUCH easier to peel after cooking.  Peeling a fresh egg is messy, and makes for an ugly deviled egg, so working with older eggs is far better!!  Oh...store your eggs with the carton on it's side, not flat.  That will keep the yolks centered inside the eggs.

Your SECOND rule is fairly simple...don't use cold ones.  Bring the eggs close to room temp before you cook them.  This allows the membrane to separate slightly from the shell, and makes peeling even easier.

The THIRD rule...don't crowd them.  If the eggs won't lay in a single layer, do two batches.  You want to make sure the water can flow easily over the whole egg, to keep the cooking even.

FOURTH rule...no salt.  Salting the water raises the boiling point slightly, which will cause the whites to be rubbery.  It doesn't affect taste, but who wants to eat rubber?

FIFTH, and final, rule...don't OVERCOOK them.  Ideally, you want to bring the eggs to a full boil, let it boil for 5 minutes, then remove from the heat and let them sit in the water for about 10 more minutes, then immerse in cold water to cool them.  This will prevent that greenish color from forming on the yolks, and make for the prettiest deviled eggs you've ever made!!

Now that you've boiled and peeled your eggs, it's time to prepare them for filling.  Slice the eggs in half lengthwise.  Remove the yolks from each half, and lay the whites on a platter.  Using your hand, break the yolks up as completely as you can...you want ALL the large chunks pretty well pulverized.  What you'll have left is a soft mound of tiny yolk crumbles, ready to be flavored however you like them!!  Ready to make deviled eggs now?  Let's go!!

CLASSIC DEVILED EGGS

12 hard boiled eggs
1/2 cup mayonnaise
1-2 teaspoons mustard (brown mustard is great), according to taste preference
1-2 tablespoons sweet pickle relish
1 teaspoon dried dill weed
Paprika for garnish (optional)

Prepare the eggs by peeling, halving, and removing yolks.  Set whites aside.

In a small bowl, combine yolks and all other ingredients until blended.  Spoon into a small sandwich baggie.  Clip a corner off the bag, and use the baggie to pipe the filling into each half egg.  To finish, sprinkle paprika over each egg and chill thoroughly.  Makes 24 deviled eggs.

BACON CHEDDAR DEVILED EGGS

12 hard boiled eggs
1/2 cup mayonnaise
4 slices of cooked crumbled bacon
2 tablespoons finely shredded cheddar cheese
1 tablespoon Dijon mustard
1/2 teaspoon dried parsley
Salt & Pepper – to taste
Paprika for garnish (optional)

Prepare the eggs by peeling, halving, and removing yolks.  Set whites aside.

In a small bowl, combine yolks and all other ingredients until blended.  Spoon into a small sandwich baggie.  Clip a corner off the bag, and use the baggie to pipe the filling into each half egg.  To finish, sprinkle paprika over each egg and chill thoroughly.  Makes 24 deviled eggs.

BUFFALO DEVILED EGGS

12 hard boiled eggs
1/2 cup blue cheese, crumbled
1/2 cup mayonnaise
3 teaspoons dried parsley
2 celery stalks, finely minced
1 teaspoon Tabasco sauce
Salt & Pepper, to taste
Paprika for garnish (optional)

Prepare the eggs by peeling, halving, and removing yolks.  Set whites aside.

In a small bowl, combine yolks and all other ingredients until blended.  Spoon into a small sandwich baggie.  Clip a corner off the bag, and use the baggie to pipe the filling into each half egg.  To finish, sprinkle paprika over each egg and chill thoroughly.  Makes 24 deviled eggs.

DEVILED EGGS FROM HELL (Spicy)

12 hard boiled eggs
1/2 cup mayonnaise
3 tablespoons adobo sauce from Chipotle Chilies can
3 minced green onion stalks
2 teaspoons lime juice
Salt & Pepper, to taste
Cayenne powder for garnish

Prepare the eggs by peeling, halving, and removing yolks.  Set whites aside.

In a small bowl, combine yolks and all other ingredients until blended.  Spoon into a small sandwich baggie.  Clip a corner off the bag, and use the baggie to pipe the filling into each half egg.  To finish, sprinkle cayenne powder over each egg and chill thoroughly.  Makes 24 deviled eggs.

2 comments:

Cosmetics Aficionado said...

I have had that issue with the eggs not wanting to peel properly. You should have heard me yelling at those eggs! :D

Karen Wingo said...

I freely admit, I've said my fair share of "choice words" when peeling eggs, too!! I learned about the aging thing about 6 months ago, and haven't had a single problem since!!