Smoke? Fire? Deviled Eggs.
It’s getting summertime. Let’s head out on the patio. Watch the city roll by with a nice chilly cocktail, maybe a Greyhound. And a little something something to nosh on. Like a plate of well-seasoned creamy deviled eggs. Hey now. Spicy. Smokey. That’s what I’m talking about.
Those in the pic below (artfully staged by the Mrs.) were for the little one’s Hoe-Down Birthday Party (here’s the full menu: Hoe-Down Party). The life expectancy of an egg on this platter was about .02 seconds. It was kind of a frenzy. You can’t see us, but we are all there. Right behind the camera. Waiting to pounce.
So, the obvious first. Hard cook a bunch of eggs.
- Don’t use AA eggs, they are too fresh. The white is still too firm and makes it killer to peel without wrecking the egg. I buy eggs 5 days or so before using them for hard boiling, and tip the carton on its side in the fridge (helps keep the yolk centered).
- Lower eggs into simmering water for about 8 or 10 minutes, but that will vary depending on the size of your egg, how much water you use, etc. In my pot, 3/4 full, with a dozen large eggs, it’s about 9 minutes to a good hard cook, but without the depressing green ring that you get with overcooked eggs.
- Drop into ice water to cool. This also shrinks the egg a bit away from the shell, which makes it easier to peel. Peel them all (under running water can help), then dry well with a paper towel.
Now let’s have some fun:
- Halve eggs, separate yolks from whites. Yolks fork-smashed.
- One part Dijon, two parts mayo, three parts cream cheese. Start with 1, 2, and 3 spoonfuls and taste from there.
- Whip it all up until it’s blended and smooth smooth. Make that arm burn. Seriously, it’s got to be light, you have to work it baby.
- Mince up a quarter of a white onion, fold in.
- Spice time – white pepper, celery salt, Old Bay, cayenne.
- Now get a clean spoon and taste. Close your eyes and think about it. Adjust.
- If you want to get all fancy schmancy, load your filling into a pastry bag with a fluted tip, and pipe into the white halves.
- Otherwise, just grab two spoons. Take up some of the mixture with one spoon, and then scoop it back and forth between the two spoons so you get like a football shape (a “quenelle”), and slide onto the halved white.
- Now we have the firey cayenne, let’s finish with smoked paprika. That’s my latest flavor obsession. Love love love the smoked paprika.
- Grab one for yourself before serving on a big platter.
It’s all very retro, with a mod twist from the smokey paprika. And the onion adds just a suspicion of crunch and sharp to cut through the creamy goodness.
There are never enough of them.
Coolest cocktail party appy ever.