Tag Archives: Deviled Eggs
Post by: Alison Hein.
You can’t eat deviled eggs for breakfast? Wow. Someone should have told me that a long time ago. Mom taught me to make these when I was just knee-high to a grasshopper (that’s a saying, right?), and they’re still one of my absolute summertime favorites.
We’ve made deviled eggs before on this blog. Not Mom’s cozy comfort food, but the more sophisticated Ebbitt Room Deviled Eggs (http://www.charlesprogers.com/blogs/archives/6243). Mom knew what she was about long before “five ingredient” dishes came around, and kept it really easy adding only mustard (she preferred Gulden’s), mayo and paprika. “Deviling” in the kitchen refers to the addition of a hot or spicy ingredient, in this case, mustard. The term first appeared in print in 1786, the association made between condiments like mustard or cayenne pepper and the fires of Hades.
While Mom’s eggs called for only a couple of simple staples (and really aren’t all that fiery), I learned on Wikipedia that people around the world commonly use the following ingredients in their deviled eggs: tartar sauce, Worcestershire sauce, pickles, relish, vinegar, olives, pimentos, onion, caviar, cream, capers and sour cream. They may use spices like chipotle, turmeric, poppy seed, thyme, and cilantro, and toppings including caviar, anchovies, bacon, shrimp and herring!
French people use pepper and parsley; Germans prefer anchovies, cheese and capers; and Hungarians add milk-soaked bread, parsley and sour cream, then bake them and serve them with a side of French fries! (Look for these exciting recipes here in the future!)
So, it’s summertime. People around the globe are making crazy eggs. And I’m grabbing a cup of coffee, one of Mom’s chilled eggs, and partaking in the devil of a breakfast in bed.
½ cup mayonnaise
2 tablespoons Dijon mustard
Salt and pepper, to taste
1 to 2 tablespoons paprika
Place eggs in a small heavy saucepan and cover with water. Bring to a boil on high heat and continue to cook eggs for 10 minutes, until hard-boiled. Cool and peel.
Carefully slice eggs in half lengthwise. Remove cooked yolks and add to small bowl, setting whites aside. Mash the yolks finely with the back of a fork (or use a fine-mesh sieve for a very smooth filling). Stir in mayonnaise and mustard until smooth and creamy. Season with salt and pepper to taste. Spoon or pipe filling into reserved whites, mounding yolk mixture in each half-egg. Sprinkle generously with paprika. Place in refrigerator and chill until ready to serve.
Makes 16 deviled eggs.
Post by Alison Hein.
If you find yourself in Cape May, New Jersey, make sure to stop in for dinner at the Ebbitt Room. The Virginia Hotel’s recently remodeled dining room will delight you with its shimmering charm, and its spacious yet cozy ambience. Even better, Chef Lucas Manteca employs a farm-to-table philosophy, showcasing fresh, local produce from the hotel’s certified organic Beach Plum Farm.
Sean, our friendly, professional waiter, wisely suggested the daily sampler of deviled eggs. Delicate Beach Plum Farm eggs are cleverly cut on the diagonal, artfully spiced, then creatively adorned with three different micro-toppings. Our selection? Spicy coppa with pickled garden hash and gouda crumble; cold beet purée with smoked salmon, crème fraîche and tobiko; and tuna tartare-stuffed Belgian endive with mint lime vinaigrette. (Sean kindly wrote all this down for me!) Believe me, a tiny farm-fresh egg, dressed with luscious seasonal accoutrements, is one perfect bite – a devilishly delicious, sophisticated combination of flavors.
Naturally, I had to try this out as soon as I got home. I purchased small eggs, to keep with the one-bite sizing. Then I foraged in my refrigerator for tiny amounts of topping ingredients (only ½ teaspoonful or so is needed per egg half). Here’s what I came up with: roasted asparagus with speck; fresh mozzarella, heirloom tomato, golden beet and basil salad; and smoked salmon with sour cream lemon-dill sauce. Perhaps not as sophisticated as Chef Lucas’ version, but still a devilishly delightful breakfast in bed!
P.S. If you dine at the Ebbitt Room, make sure to arrive early and enjoy a cocktail on the front porch of the Virginia Hotel. Overstuffed seating, a cool breeze, and hand-crafted drinks make it the perfect spot to people watch on quaint and busy Jackson Street.
3 small eggs
I tablespoon mayonnaise
1 teaspoon Dijon mustard
½ teaspoon horseradish cream (or use fresh horseradish)
Salt and pepper, to taste
½ cup micro greens
Tiny portions of assorted meats, vegetables, cheeses, fruits, nuts, grains, etc.
Place eggs in small heavy saucepan and cover with water. Bring to a boil on high heat and cook for one minute or so. Turn off heat, and let eggs remain in hot water for 10 minutes, until hard-boiled. Immerse in cold water and carefully peel eggs.
Slice eggs in half at the center, so yolk openings are round, rather than oblong. Carefully slice a little bit off the end of each egg half, just enough so the egg white can rest flat on a plate. Scoop out yolks and place in small bowl. Mash yolks thoroughly, then add mayonnaise, mustard, horseradish, salt and pepper and mix until smooth and creamy. Refill egg white halves, and place three halves on each of two plates.
Prepare three assorted toppings. Place a tiny bit of topping on eggs, garnish plates with micro greens, chill and serve cold.
Makes 2 servings.