Tuesday, September 25, 2007
Not your mother's deviled eggs
I always avoided deviled eggs. I think it goes back to when I was a kid and I thought I didn't like mayonnaise. And even though I like mayo now, I even like egg salad, but I still don't like traditional deviled eggs.
Which is why I came up with an alternative. And these deviled eggs -- which I call Italian eggs -- have become a signature dish I serve at almost every backyard barbecue.
With trial and error, and a little help from the Food Network and the 'net, I've found a few tips for making the best hard boiled eggs. First, I always buy my eggs in advance and let them sit in the 'fridge for at least a week before boiling them up. If the eggs are too fresh, the membrane between the egg and shell doesn't release and the eggs are impossible to peel. But if the eggs are a little less than fresh, an air bubble forms between the egg and the membrane and the shell easily peels off.
Put the eggs in a large sauce pan and cover with plenty of water. Place over high heat and cook for 23 minutes, turning down heat if water starts to boil over. When the timer rings, remove eggs from boiling water and immediately put in a bowl of ice water (stopping the cooking immediately eliminates the green ring that can form around the yoke if the eggs cool slowly). When cool enough to handle, remove from ice water, peel shells and return eggs to ice water to cool completely. Once cook, dry eggs well and store in the 'fridge.
6 to 8 hard boiled eggs
extra virgin olive oil
kosher salt, to taste
Cut eggs in half and carefully remove yolks. In a bowl, mash yolks with a fork and add enough olive oil until yolks are smoothly mashed and holding together. Season to taste with salt. Spoon yolk mixture into egg whites and chill until serving.