Posted: 12/21/2011 8:48:20 AM EDT
| I am looking for a good Deviled egg recipe. I am wanting to use dillo dust in them. Any suggestions? |
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1) place raw eggs in pot and cover with COLD water
2) put on stove and bring to a boil 3) turn off burner and move pot off burner 4) wait 15 minutes 5) run COLD water over eggs for 10 minutes 6) peel eggs 7) cut eggs in half 8 scoop yolks out into a bowl 9) mix yolks with mayo –– add mayo a little at a time ( add dillo dust to taste at this time) 10) putt yolk mix into zip lock bag 11) cut off corner of bag 12) squirt yolk mix into egg whites 13) garnish with more dillo dust 14) stuff them in your pie hole |
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The "devil" in deviled eggs is a reference to heat. Cayenne, red pepper flakes, hot sauce of choice, but
add SOME sort of heat to them. Doesn't have to be blistering hot (ala blairs, armageddon, source) type hot sauces but they should have some of it. I know a guy that also likes to add pickle juice to his, kinda like a dirty martini - and they are rediculously good. Cooking the eggs correctly is an important step. Keep the green "sulfur" ring away from the yolks. This is done by a number of methods (like described above) - but for the love of God dont boil the bejeesus out of them. It's also important to crash cool them - I like ice water baths. This is a great thing to experiment with. Even the bad recipies come out good! |
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We use tobasco and grey poupon, along with miracle whip in the mix. These things are added according to taste and consistency.
Another good tip: if you don't have a deviled egg holder, you can place the halves on a plate covered with a tortilla. The tort keeps them from sliding around. |
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Quoted:
I like to fry up some lardons of bacon, http://www.ayearwithjulia.com/wp-content/uploads/2010/09/lardons.jpg And stick one in each deviled egg!  You are now my hero! |