Wednesday, April 17, 2013

Recipe Of The Day: Deviled Eggs

A recipe for an old school good time…
Summertime is the time for getting your backyard BBQ / park function on. This is the time of year where old relatives bust out some of those good classic recipes no one else can seem to master, but yet everyone thinks they can make.
It is times such as these where the weather is incredible and the action in the streets is endless, where you must have a few tricks up your sleeve, should you be called upon to bring something to a party. Take your friends back to an era where time was spent making dishes and flavor was of the highest importance, instead of what couldbe easily be grabbed at the liquor store, by making some of these Spicy Deviled Eggs. The recipe here calls for 6 because that obviously turns into 12 eggs, but simply double the recipe as many times as you would life to get the right amount you need for your next function. Deviled Eggs are not some thing from the passed that no one enjoys anymore, rather quite the opposite, for many of us they are a throwback treat to the times in life where an older relative took the time to bring something that was packed with simple flavors that could be eaten before the enormous meal was prepared for the day. That takes time and thought, something you just don’t always see these days.

6 Eggs, hard boiled, cooled, and peeled cut in half and yolks removed
2 TBS Mayonnaise
1 tsp Spicy Brown Mustard
1 tsp White Wine or Champagne Vinegar
Hot Sauce
Smoked Paprika
Cayenne Powder
Kosher Salt
Fresh Cracked Black Pepper

Place the egg yolks in a bowl.
Using a fork, work the mayonnaise, mustard, vinegar, hot sauce, salt and pepper into the yolks to form a smooth paste.
Taste and check your seasoning, go gently on the salt prior to mixing, you can always add more, but adding too much will ruin the taste quickly.
Place the mixture in a small pastry bag with a large star tip.
Fill the egg halves with the filling.
Top with paprika & cayenne powder
Keep cold until served but use within a couple of hours of being made for optimum freshness.
Place on a chilled platter and serve.

No comments:

Post a Comment