Tuesday, August 14, 2012

Deviled Eggs -Samuel

I'm not sure why anyone would name a food something satanic. I'm almost afraid to make them based on biblical reasons alone. But they're great starters and superb party food if you're in charge of appetizers at a potluck.

Here's how I like my Deviled Eggs:

Deviled Eggs (Difficulty: Medium)
Makes: 8
Cost: $1
Time spent: ~25 minutes
Ingredients:
-8 eggs
-3 slices of bacon
-1 small shallot
-1/3 cup mayonnaise See our Mayonnaise Recipe here
-1 tbsp olive oil
-Few sprigs chives
-Few pinches cayenne

1. Put eggs in pot and fill the pot with cold water up to about an inch above the eggs. Bring water up to boil as quickly as you can, and when it reaches a rolling boil, take it off the heat and let sit for ~12 minutes. What you're looking for is medium cooked eggs, in other words, semi-firm yolk.

2. Put a frying pan on medium-high heat. Slice your bacon thinly, about a quarter inch apart, and fry until crispy (don't add oil to pan). Also mince your shallots at this time, but keep them raw.

3. Now, peel your eggs and slice them in half. Take only 5 of their yolks (set aside the 3, we're not going to use them), and put them in a bowl, along with the mayonnaise, olive oil, crispy bacon, and shallots. Mix them together, and you should get something like this:


4. If you've followed our recipe for mayonnaise, there won't be any need to season and there'll be plenty of citrus kick from the lemons and limes. Now put the mixture into a piping bag (you can use a ziploc if you'd like), and push into the eggs.


5. Add chives (ours are from our home garden =D), and sprinkle a bit of cayenne for some spicy kick. A lot of people choose paprika, but this is a very light deviled egg with a citrus zing, so adding that smoked flavor imbalances the dish. 



Voilà! Serve these at room temperature, and you're all done. Don't these DEVILed eggs look ANGELic? :)

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