Sunday, April 26, 2009

And Now for Some Food
One of my favorite dishes at Easter is Deviled Eggs. This is such a simple dish and yet it is so easy to mess up. Believe me, I have tasted some atrocious deviled eggs at pot luck dinners.
Now I have to say that I make a mean Deviled Egg, if I do say so myself. And the Foodie daughter has built on my recipe and made it even better. She added one new component to the filling and turned the volume way up.

First up we have the Foodie grandma's Veggie Dip. She had gotten this recipe from a friend and then shared it with us. We're so lucky.

1 cup Hellman’s Mayonnaise
1/2 cup sugar
2 teaspoons garlic powder
2 teaspoons salad oil
4 teaspoons horseradish mustard

I did not have horseradish mustard this time, so I substituted 3 teaspoons Dijon mustard and 1 teaspoon horseradish (or horshradish if you are Sandra Lee) for the horseradish mustard.
Stir together and refrigerate 24 hours before serving.

You may be tempted to just start dipping those crispy crudites in the sauce now, but please restrain yourself.

This dip will be even better 24 hours from now. Trust me on this.

This dip is very good with crudites, but I had other plans for some of this batch.

I put some eggs in cold water in a sauce pan and turned the heat up to high. Once the water just began to boil, I quickly turned the heat down to a simmer and set the timer for 9:20. I realize that is an odd time, but I have found that 9 minutes is just a tad too short and 10 minutes is definitely too long to hard-cook (not boil) an egg.

If your hard-cooked eggs have that green ring around the yolks, that means you are cooking them too long. Be sure to also have a bowl of ice water handy so that you can immediately cool the eggs once the time is up.

Here is the mise en place for the Deviled Eggs.
The hard-cooked (and cooled) eggs
Veggie Dip

The eggs were cut and de-yolked.

I opted to grate the onion so that the onion bits would be small as I intended to pipe the filling into the egg whites.

Once the yolks were broken into crumbs, mayonnaise and the veggie dip were added to taste.

Piping: Attempt number 1.
Yikes, I ended up with more yolk filling on my hands than in the egg whites. That's what I get for trying to use cheap disposable piping bags.

Yes, I'm Semi-HOing it by using a zipper top bag with the bottom corner snipped off. I feel so ashamed.

Not the neatest plating ever.

And finally, a sprinkling of paprika (*Personal Pet Peeve Alert* Please note: it is not Pap-a-REE-ka; it is PAP-rik-a or pap-REE-ka) over the top.
Yes, these were messy. Yes these were gloppy. But they were SOOOO good.


Mr. P said...

I guess watching Sandra Lee was good for something.

Rosie Hawthorne said...

Even a broken clock is right twice a day, Mr. P.

And Mar, those look delish.
Mr. Hawthorne usually makes the deviled eggs here and his are da bomb.

I found a recipe in the newspaper the other week I want to try.
The egg yolks are combined with celery, green onion, capers (rinsed and squeezed to remove moisture), cilantro, and pickle juice with an aioli of garlic, raw egg yolks, lemon juice, pinch sugar, salt, pepper, and olive oil, not Extra Virgin.

Take that Rache!

Sounded good to me.