I love deviled eggs! These are the classics: 10 eggs (I usually make a dozen and a couple don’t come out the way that I like them), 1/3 cup mayo, 1 tbsp mustard, 1tsp salt. I like to top my eggs with smoked paprika instead of just the standard paprika. The first thing you need to know about making deviled eggs is that you need to buy your eggs a couple days in advance and let them sit in your fridge. Fresh eggs do not peel well. Secondly, I’ve tried several ways of mixing the eggs with the yolks and I prefer a mixer or putting the yolks through a small ricer and then they just require a quick stir from there. Finally, I find that it is so much easier and cleaner to enclose your yolk mixture in a quart sized plastic bag, cut the corner, and pipe it into the whites.
I made these this morning for my co-workers in honor of National Veterinary Technician week. I had grand plans of making deviled eggs four ways but that didn’t quite fit into my schedule this morning. It was a nice thought though. You can make loaded deviled eggs of course but you could also add some fresh herbs like dill or thyme or whatever you have to change up the dish. Sometimes I like using a garlic rice vinegar to partly replace some of the mustard. Lastly, my grand deviled egg plan is to one day develop a recipe with heavy whipping cream to really get a light fluffy deviled egg. I’ll let you know if that one ever pans out.
So Gar was gone for a night visiting family and I wanted to cook a bunch of stuff for him when he got back. Yes, cooking a lot for him was a nice gesture but it also kept me happy and occupied all afternoon. So I decided to make some deviled eggs as a snack before dinner. When I opened the fridge to get out my eggs, I saw the really nice bacon I had got the day before and this idea suddenly came to me… I should make a deviled egg that is a fun play on a loaded baked potato.
I love having a taco night and I love using the leftover ingredients in the morning just the same. I usually do a taco night once a month, it’s sort of a lot of prep work the way I do them. I usually marinate the carne asada that morning then get home and put together various bowls containing cilantro and onion, salsa, lettuce, cheese, limes, and sour cream more or less. Sometimes I buy relatively fresh tortillas from the hispanic market down the way, sometimes I’ll buy masa from them and make them myself. When I’m up for the work, taco nights are great but I’m becoming more and more obsessed with using the leftovers to make some sort of breakfast in the morning.
To make a perfectly poached egg, you just need a few things. First, add 2-3 tablespoons of white vinegar to your water (I use a 4 quart pot filled ¾ of the way with water). Second, make sure you water is softly boiling. This is SO important, if your water is boiling too hard you will loose some of your egg white and potentially overcook your egg.
I like cracking my egg into a small shot glass before quickly dropping it right above the water. The shot glass seems to get the egg in a nice position. Also, you can scoop up your egg with a slotted spoon and blot the excess water with a paper towel. I usually take mine out as soon as the egg white is cooked and I lightly tap the center to make sure the egg yolk is bouncy and not firm indicating that it will be nice and runny.
I’m almost ashamed to say it, but I bought these things to help make a perfectly poached egg. Well, they don’t make anything near a good poached egg. The egg comes out watery, strangely shaped, and some of the egg white stuck to the contraption. Tomorrow I’ll post the back-to-basics method for making a good poached egg. Happy Monday!