CLASSIC SOUTHERN DEVILED EGGS
Deviled eggs – it seems like they are everywhere. At the end of a buffet restaurant, at the Fourth of July picnic, at the potluck at work. Recipes vary cook to cook, but usually people like them and not many are left on the plate.
But, in what seems like the easiest cooking task in the world, boiling eggs can be tricky. Undercooked and the yolks are lumpy, overcooked and there will be a green sulphur ring around the yolk and, well, YUCK! Plus they get dry.
And when it comes to peeling – well, be on your best behavior while cooking them, try to be calm while peeling them and you just might get that batch that peels like a dream.
Too many times my personal experience is I can’t get the shell off cleanly when I am making deviled eggs – where it makes a big difference in presentation, but when I am making egg-olive salad for a golf tournament, they are all as clean and spotless as a baby’s bottom – right before I chop them up.
How To Boil An Egg
You would think this is easy. It’s not. Unless you have a method…
I researched several methods years ago and this is what I got from the Egg Board. I add a little trick I learned from Julia Child and it works more often than not. Many people say that older eggs are easier to peel. So if you plan to cook eggs for an event, buy them the week before (or so.) Doesn’t hurt to try – the eggs don’t go bad.
Boiled Eggs in an InstantPot
I have heard that the InstantPot is an awesome way to hard-boil eggs. I don’t have an InstantPot (well, I HAD one, but the seal failed and I never got around to replacing it.) But if it works for you – go for it!
- 1 dozen large eggs
- Put the eggs in a pot big enough to hold all of your eggs in a single layer. Cover them with cold water just an inch or so over the eggs.
- Turn the heat on medium-high until the water comes to a full boil.
- After the water comes to a boil, cover the pot and move off the heat. Set a timer for 13 minutes.
- When the timer goes off, immediately take the pot to the sink, and pour off the hot water.
- Run cold tap water over the eggs continuously for several minutes until they begin to cool. Pour off the water.
- VIGOROUSLY shake your pot so that the egg shells break in several places - Don't worry about pieces of shell,
- Again run cold tap water into the pot, further allowing the eggs to cool.
- Under running water, peel each egg, starting at the bottom (there is usually an air bubble there) If all things are right with the world, you should be able to remove the membrane and the shell easily. Rinse with cool water and set aside while peeling the rest,
Classic Southern Deviled Eggs – Dressed Up with Shrimp!
I was on the hostess committee for a party a little while back, and we were talking about what to serve. Someone suggested “my” deviled eggs.
I was happy to make them, but I just felt as if they were a little plain. I was looking at the plate of eggs and inspiration struck – what if I dressed them up? And what’s more desirable and dressed up than boiled shrimp?
So I took some shrimp out of the freezer (ALWAYS keep shrimp and puff pastry in the freezer!) lightly poached them in plain water and topped those eggs with a curled up crustacean, pretty as you please.
Instead of regular remoulade, I squeezed a tiny bit of sriracha on and BOOM – dressed up deviled eggs!
DEVILED EGGS WITH SHRIMP AND SRIRACHA
- 6 hard-boiled eggs halved lengthwise
- 2 tablespoons mayonnaise
- 1 teaspoon prepared mustard
- 1 teaspoon sugar
- 1 teaspoon dill-pickle relish
- 1 dozen peeled and deveined shrimp poached
- 2 tablespoons shrimp boil spices like Zatarains or Old Bay
- Approximately 2 tablespoons Sriracha sauce
- Place eggs in a large saucepan. Cover with cold water. Bring water to a boil. Cover, remove from heat and allow to set off the heat for 15 minutes. Cool eggs in cold water.
- Meanwhile, bring water in a medium saucepan to a boil, and add shrimp boil spices. Add shrimp, remove from heat, and allow to sit in hot water until opaque, about 5 minutes. Remove from water, and cool.
- In a small bowl using a fork, combine egg yolks, mayonnaise, prepared mustard, sugar and relish. Spoon or pipe filling into egg halves. Top each with a seasoned, poached shrimp and a small squeeze of Sriracha sauce. Cool until ready to serve.
Mayonnaise or Miracle Whip – the Big Debate
So at this same party, a guest approached me and said, “Ok, we have a bet going. Those eggs are great. Did you use Hellman’s (mayo) or Miracle Whip?”
I’ll go on record right now that I do not use Miracle Whip, the mayo-like salad dressing. If I want a sweeter mayonnaise with a little citric tang (which is the difference of MW,) I just add a teaspoon of sugar and a squeeze of lemon. Mayonnaise is made with eggs, oil, and salt. MW is made with other stuff – lots of it.
I looked over at the several other folks obviously in on the wager. Then I dropped this bomb.
“I use Duke’s Mayonnaise.”
And that begs a whole different discussion!