Friday, October 5, 2012

Deviled Eggs

Some party foods are classic for a reason. Every time I make deviled eggs, they're the first thing to disappear. These were apparently popular enough at one time that people bought special plates to serve them. I am not usually one for kitchen uni-taskers (who makes deviled eggs THAT much?), but this vintage find from my Grammie has so much charm.

My Grammie was a pretty fabulous lady; fabulous enough to think that Grandma made her sound too old. And she certainly knew how to set a table. We didn't necessarily share the same place setting taste -- I've yet to spray paint pine cones gold or a place decorative pineapple on an inverted crystal bowl -- but I'd like to think that I get a bit of my love for entertaining from her. I will however spare you from her favorite salad recipe -- a slice of tomato and tablespoon of mayo. The woman was southern after all.

I first made deviled eggs for a Mad Men themed New Year's party and used the fabulous Smitten Kitchen recipe for Caesar Deviled Eggs. I highly recommend this version, but for this party full of pregos I wanted something with a bit milder flavor. Who knows what kind of food aversions I would have set off with (delicious in my opinion) anchovies!

Easy method for deviled eggs... place in pot and cover with water, over high heat. As soon as the water starts to boil, shut off heat and cover for 10 minutes.

Once the 10 minutes is up... plunge into a large bowl of ice water. This will make it much easier to peel all of these eggs.

Zone out for awhile while you peel a bunch of eggs. Get excited because you REALLY love hardboiled eggs. Gently slice and remove the yolks from the whites. Admire how the easy hardboiled egg method ensures there isn't any gray or green in yolks.

This recipe doesn't stray too far from classic deviled eggs, but pops of freshness from parsley, lemon and Worcestershire give that little something extra.

Mix filling and pipe into whites. If you don't have a pastry bag, just cut the tip off of a plastic bag. It will work just fine. I don't even have a pastry bag...thanks mom for letting me borrow yours!

Deviled Eggs
1 dozen eggs
4 tablespoons lowfat mayonnaise
2 tablespoons dijon mustard
1/2 teaspoon Worcestershire sauce
Juice of one lemon
4 tablespoons chopped parsley
1 tablespoon butter
1/8 cup breadcrumbs

Place eggs at the bottom of a large pot and fill with enough water to cover. Turn up stove to high and bring water to boil. Immediately cover and turn off heat. Allow eggs to remain covered in hot pot for 10 minutes. Remove from pot and place in a large bowl filled with ice water. 

When eggs have cooled, lightly crack and remove shells. Slice eggs in half lengthwise and gently remove yolks to a separate bowl. Combine yolks, mayonnaise, mustard, Worcestershire, lemon juice 3 tablespoons parsley and S&P to taste. Fill plastic or pasty and pipe yolk mixture into egg whites. 

Melt butter over low heat and add bread crumbs. Stir until toasted and mix in remaining parsley. Sprinkle lightly over plated deviled eggs. 

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