Monday, March 29, 2010

Deviled Eggs

Last week we had potluck, but without a full kitchen, it was a bit more of a picnic. I decided to make deviled eggs. I can't remember making them since I was a kid, so I found a recipe online:

http://www.epicurious.com/recipes/food/views/Chipotle-Deviled-Eggs-236167

I remembered having some crunch to in the ones from my childhood from pickle (maybe that's a southern thing?), but I didn't want to add pickle to the chipotle eggs. Instead I opted for adding some scallion. I made a half dozen eggs a few days ahead to test out the recipe. I used 1.5t of chipotle (about one pepper) and 1.5t of the whites of scallion, finely minced.

These were pretty tasty (we ate all 6 eggs that night), but decided it could easily use more chipotle, more crunch and some more zing. For the crunch I added a bit more scallion and didn't mince quite so finely. For the zing, I added fresh lime juice.

The final recipe:
18 eggs
2T of chipotle
2T of scallion minced
~1C of mayo
juice from 2 small limes
Cilantro leaves to garnish

Hardboil the eggs. Split the eggs, scoop the yolks and mash them (before adding the mayo- learned that the hard way), mix with chipotle, scallion, mayo, and lime juice. Scoop back into the egg whites (scoops looked better than squirting it in from a plastic bag). Garnish with cilantro leaves (or greens from scallion, if you don't like cilantro - like me).

1 comments:

Ani April 5, 2010 at 2:52 PM  

The crunch of the deviled eggs from your childhood was probably from misplaced egg shell particles.....
mom

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