Tuesday, June 28, 2011

Deviled Eggs, Two Ways

Deviled eggs are such a tasty treat, and a go-to dish to bring to any summer, holiday or any party really! Not to mention, they are a cinch to make. I made two of my favorite versions recently: Tarragon Dijon and Siracha with Smoked Paprika. Even if you don't have the ingredients in these versions, I hope I have inspired you to retry this classic snack. Some of the best deviled egg recipes I have come up with over the years have been just using whatever I could find around the kitchen. So, be creative! This recipe calls for 6 eggs, which equals 12 yummy devils.

  • Hard boil 6 eggs whichever way you prefer (I boil them for about 8 minutes, and then immediately empty water and ice for quickly cook them. Then crack shells all over and peel). *Don't forget that egg shells are great for your compost bin!
  • Carefully slice eggs in half and put half hard yellow egg yolks in one bowl and half in another.
  • In first bowl, use fork to mash up egg yolks and add 1/2 tablespoon dijon mustard, 1/2 tablespoon mayonaise, 1/2 tablespoon chopped shallots or chives for crunch, salt and pepper to taste and tarragon. I chop up between 5-10 tarragon leaves and put half in mixture and save rest to garnish top. Tarragon is a lovely french herb that has a delicate sweet anise flavor. So good! Spoon into half of eggs white cups.
  • Next version, use fork to crumble/mash up hard egg yolks like before. Then, add 1 tablespoon mayonaise, salt to taste, 1/2 tablespoon siracha sauce (this is very spicy, so you can add less if you don't like things very spicy or more if you are crazy). Spoon into remaining egg white bowls and garnish with a good quality smoked paprika. EAT!

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