Devilled Egg Discovery!
Been making devilled eggs...well, ever since I left home and couldn't get my mom's anymore. She made hers with just mayonnaise, dry mustard, and a little salt and pepper, to which I added a dash of Tabasco. I will eat the ones with curry powder incorporated, but I prefer the plain, egg-salad taste of ours. Anyway, I had a couple of boiled eggs left over from the other night and thought a devilled egg apiece would be a nice garnish for our cold-chicken supper tonight, and then I started thinking about that wasabi mayonnaise I'd gotten from Trader Joe's...h'm! It sure was good on my cold steak sandwich at lunch - bet it'd work for eggs, too. So I split the eggs, mashed up the yolks in a little bowl with a pinch of salt and a grind of pepper, then worked in enough of the wasabi mayonnaise to get the proper degree of gooeyness. Oh, my - this is a REALLY devilled egg! It was both pungent and rich, warm and cool - the wasabi goes right up your nose, though not harshly, and still that good eggy flavor comes through the way I like it. Granted, the color's a little weird, a kind of warm celadon, but I think it'd be fun to play that up with a scattering of minced parsley - or maybe go ahead and sprinkle on paprika, as Mom always did.
Anyway, there it is - no recipe, really, since it's a little less complicated than a baloney sandwich. More fun to eat, though!
Will Owen
May 08, 2007 04:26PM
Along a similar vein, I like to make mine with mayo and a little chipotle. But, yours sound great, and I'll have to most definitely try them.
I'm not a big fan of eggs at all, but I do love them deviled!
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What a great idea, Will. I have that wasabi stuff in the fridge and always wish I was using it in more creative ways. I will definetely try this.
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Forget mayo. Use butter instead, OMG!
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You tryin' to kill me all the way from Indiana, Candy?
In response to QueenB, I hated hardboiled eggs when I was a kid, but as soon as some mayonnaise got mixed in somehow they became not only acceptable but wonderful. Devilled, eggs, egg salad, and of course our family's 1-egg-per-potato potato salad.
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Will, I tried Candy's recommendation for butter a few months back, and it was marvelous and unique. I am of firm belief that she is not attempting to be the Butter Bomber from Bloomington. In fact, it adds an extra dimension to the "Southern Baptist Deviled Eggs" that seek to ameliorate the dry crumbly texture of overcooked yolk by the addition of mayo as a moisturizer.
My current technique: Yolks barely set to hard, with a hint of soft orange still in the center. Shave some butter with a fork onto the yolks, then cream with fork. Add a bit of mayo as needed to moisturize. It seems like a 50/50 amount of first butter then mayo. (Forgive me, Candy, for reconciling the Butter Bomb with my traditional mayo roots).
Wasabi is great, and I follow it with minced green onions and parsley to bring the color up to a fuller more recognizable green. Celadon is a color name that this Okie would have to look up on the internet.
To achieve a similar effect to wasabi, without the green, use horseradish.
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FF, the butter/mayo mix in the devilled eggs sounds wonderful - must try it. On a related note, I have been using butter in my egg salad spread. (Yeah, I know...I'm going straight to hell but it will be a happy trip!) I use about 2 Tbsps. of butter for about 8 eggs, then mayo to moisten to whatever consistency. The butter enhances the egg so well.
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I have been referred to as the Butter Queen in the past, I guess youe majesty or mam'n will do.
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Will - I am currently sitting in my house having tuna (canned) with that yummy wasabi mayo. I mix a little wasabi mayo w/regular mayo. (I also add chopped green onion and cranberries) YUM! Scooping with Tostitos "scoops". Wasabi mayo is great for all sorts of stuff. I also use in ahi sashimi or if I buy outside, tuna sushi rolls, I mix wasabi mayo w a little La Yu, chili oil and soy sauce to use as a "dip" for the sushi rolls. Glad you've discovered it. :)KQ
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Candy, the butter sans mayo sounds interesting. Can you share more in the way of a recipe or proportions? Say, X butter to a dozen eggs, plus additions, etc?
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About a srick of butter to a dozen eggs. If it is not quite moist enough add a little more. You might cream some wasabi powder into the butter to get something approaching Will's wasabi eggs. If using butter instead of mayo and you refrigerate them, remember to let them warm a bit before serving because the butter will harden.
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Do you have the butter softened ahead of time? This sounds intriguing...
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Thanks very much, Candy. I'll definitely try that for our next potluck.
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I also love the wasabi deviled eggs, and we like to sprinkle some egg roe (tobiko) for a little crunch and more asian flavor. Oh I long for Trader Joe's!!!!
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Thanks. This is a must-try. I'm already getting a chuckle just anticipating the looks on people's faces when I set out celadon-colored deviled eggs.
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Yum! Thanks for sharing. I loved deviled eggs. Would be very x-masy with the paprika on top.
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My mother cuts out poinsettia petals from bottled red peppers to make a poinsettia on top of each egg with a bit of parsley at Christmastime
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Interesting. I thought pointsettas were poisonous.
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i think she means that they cut poinsettias shapes from the roasted red peppers...
speaking of, isn't the poinsettia poison thing a myth? i heard to keep animals from them wasn't indeed truth?!? can anyone clarify?
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Oh yeah. That makes sense. And sounds pretty too.
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poinsettias are definintely poisonous, as is mistletoe-- not a myth at all. watch out for pets and little kids during holiday times if they like to eat strange, colorful plants. . .
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I did a little research...and it all points to poinsettias not being poisonous.
http://www.rosefloral.com/poins.htm
http://www.snopes.com/holidays/christ...
okay so i just answered my own question by googling. serioulsy, will i ever learn!?
i can have poinsettias all over the place now!
Yippee
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Including on your devilled eggs? :)
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heh. bite bite you kill me. thanks for the giggle this morning. ;)
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lollya please be careful, just because poinsettias won't KILL you doesn't mean they are safe. the latex, leaves and stems of this plant are toxic and can cause dermatitis and severe vomiting. small children and pets should still be kept away imo
http://www.blankees.com/house/plants/poinseta.htm
http://www.saferhouses.co.uk/ToxicHou...
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thanks, i know they are not necessarily safe to eat...i will make sure not to use them for a salad topping anytime soon! :)
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LOL! i haven't had any problems with my cats with having poinsettias around at all, but i've totally seen little toddlers try to eat the big, pretty red leaves off of them. if you don't have any really little kids i suspect you will be fine-- just wanted to give you a heads up. :)
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As I said bottleled red peppers, the roasted type of red bell pepper. She just decorates them at Christimastine to look like they are decorated with mini-poinsettias
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I get that now. Such a sweet idea.
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Will, Try a tiny amount of Spanish smoked Paprika to your concoction. (If you have access to Quail eggs, they are great party snacks when you Devil them.) And try pure Wasabi powder next time you mash potatoes.
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Thanks, sounds great.
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Interesting ethnographically, the butter idea. I usually mash the yolks with olive oil and spicy French mustard, and throw in some chives or something like that. I never have processed mayo in the fridge as I am inordinately proud of having learned to make it myself. TJ is thousands of kilometers away.
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I like to do these with some smoked salmon (I line the hole in the white with a small piece, fill with egg, then put a little decorative piece of salmon on top). And whether or not you do the salmon, a nice garnish is toasted sesame seeds - black ones have a good effect too. So if I'm making devilled eggs for a group I might do both a traditional version and this 'sushi' version.
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Yum! Definitely one to try.
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My two variations:
I'm a big fan of adding curry powder and topping them with crunchy Chinese noodles.
In the spring, there is nothing better than Deviled Eggs with tons of fresh tarragon and finely minced capers and cornichons topped with a sprig of tarragon.
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carrie, i'm throwing a mother's day event...care to divuldge details on this tarragaon deviled egg deal? I've just been growing it for the first time this year in the garden, so I'm not positive on quantities...also...small or large capers and what the hell are cornichons? those little sweet pickles?
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Gosh - there really aren't details to speak of as I just do it... Cornichons are *like* those little sweet pickles but better and they are a bit on the tart side. Don't use sweet pickles as I think they are too sweet. If you can't find cornichons, you could just go with capers alone.
For a dozen eggs, somewhat the standard recipe of egg yolk, mayonnaise, and a dash of mustard powder and a sprinkle of salt. I then finely dice about a two tablespoons of cornichons to one tablespoon of capers (I keep both large and small in the house - whichever you prefer). I've also added a tablespoon (or less) of finely diced green onion for depth. On the tarragon, I use a LOT - two to three tablespoons, finely chopped with a whole leaf garnishing the top. For me, it is always to taste and sometimes less capers are needed and more tarragon.
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In reply to Carrie 218's response to lollya - Cornichons are not sweet pickles at all...very tart. They are French and small, but not sweet.
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thanks!
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I make loads of deviled eggs. Great economical appetizer that doesn't kill an appetite for the main course. A few of my tips:
1) I boil 30% more eggs than I want deviled eggs, for more filling. I scrap the extra whites; eggs are cheap.
2) Extra large eggs. Jumbo have a higher weight-to-shell-strength ratio and tend to break during a vigorous boil.
3) Successful "blendables" to my yolk-mayo mixture, other than mustard, include fresh horseradish, wasabi powder, anchovy paste, ginger, minced habanero.
4)Successful toppings to the basic mustard variety (and they need a lot of salt) include small capers, red lumpfish "caviar" (the cheap stuff- like Romanoff), blue cheese pieces, anchovy strips.
5) It's easy enough to make 3 or 4 "blends" from the same batch. You may want to label them because they appear similar but are not at all.
6) Penzeys smoked spanish paprika is more than color- what a flavor kick!
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Hey, GREAT idea to make more yolks for the eggs...I always feel like there is not enough!
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Actually my tip is to use Medium Eggs... and cook a few extra just for the yolks.
I like the finished product's white to filling ratio better with Medium eggs. They're a perfect size for two bites.
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Another bonus to cooking extra eggs is, when you're peeling them, you'll always have a few "extra" in case some of the whites don't come out, are uneven, break, etc.
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Mmmm... that sounds very good. Am I the only one the adds bacon to my deviled eggs? I also add a little bit of bacon grease to it as well along with mayo and mustard...a really nice treat.
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You must be Southern(USA) :)
I bacon to the last ones I made and the family loved it.
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Spence.
My mom made deviled eggs all the time. Really good too. A little extra mustard for good measure.
It wasn't until I married a southerner and had DE's with sweet pickle relish in the. As a fan of dill, to me it was a taking them to a whole new level not yet thought of. In my little Canadian world anyway.
DT
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Oh I definitely like to make 'em with lots of chopped fresh dill. With or without capers (and smoked salmon, sigh). Dilled egg salad also awesome.
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yes, you are correct. Louisiana; from cajun prairie area now living in NO. It is quite strange when you grow up and things are done a certain way and you just assume that is the way everyone does it, but then you meet people from out of state and they look at you like you are crazy. The best example I can think of is putting beef stew on rice...we put everything on rice.
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Well, we are neighbors- I'm from Texas. We are in an area where there are lots of rice farmers and we too put a lot of things on rice. One that I DON'T get, however, is rice on chili.
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ahhh haaaa but chili on rice is wicked good.
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okay, maybe if you're a vegetarian like me, and it's not "traditional" chili.
More like a rice and beans. WICKED, I tell ya.
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I haven't added bacon but my family has a passed-down recipe that adds deviled ham. It's really good, and the only time I ever use the stuff! (and yes, I hail from Mobile, Alabama)
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I remember the days of deviled ham and white bread.
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Im curious how you make the deviled eggs with the deviled ham...do you just mix it with the mayo or do you do something different to it?
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Wasabi deviled eggs w/ deviled ham--great idea for a Dr. Seuss party!
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I just mix it in with the mayo/yolk mixture (although now I may have to mix it with butter/yolk - thanks Candy!)
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I put bacon in my egg salad and occasionally like to mix egg salad with good old canned Underwood deviled ham.
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Oh now I have got to try that Candy! I thought and I thought I was so clever making cream cheese and bagon bagel sandwiches!
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