Monday, June 11, 2007

Devilled Eggs

Yields 12 halves

6 eggs
1 teaspoon mustard (English or Dijon)
1/2 teaspoon apple cider vinegar
1/4 teaspoon worcestershire sauce
1/8 teaspoon hot sauce (Frank's or Tabasco)
1/8 teaspoon sugar
salt to taste
3 Tablespoons mayonnaise
finely chopped parsely

To hard cook eggs
1. With push-pin or similar tool, prick blunt ends of eggs and place in pan, one layer deep. Add salt and cold water to reach 1/2 inch above eggs. Cover, bring to boil.

2. Immediately turn off heat and set timer for 10 minutes. Fill a bowl with very cold tap water (or add ice). At timer's signal, drain boiling water from pan. Shake the pan vigorously to crackle shells all over. Dump into cold water for 10 minutes. Beginning at blunt end of the egg, peel eggs.

For the filling
1. Halve the eggs and, inverting, push yolks onto rimmed plate or shallow, open bowl. Place empty whites onto serving platter lined with parchment paper.

2. Except for mayonnaise, mix remaining ingredients and yolks with fork until desired smoothness (a few small lumps adds texture). Taste and correct seasoning. Consider adding conservative amounts of celery seed, finely chopped chives or scallions, drops of lemon juice, finely chopped shrimp, celery, chipotle chiles (if using, omit hot sauce and use adobo sauce instead). When taste is as you like it, add mayonnaise and mix thoroughly but gently.

3. Fill egg whites with equal portions of filling. Do so using a spoon or the Baggie method. Scrape prepared filling into plastic sandwich bag and press it all into a corner. Twist open side of bag closed. Using scissors, cut 1/2-inch hole in corner next to filling. Squeeze filling into eggs. Garnish with paprika, parsley, or both.

No comments: