December 2016

The Ghost of Christmas Past

You’re probably wondering why we’d bother to write about deviled eggs. Just about everyone in our community probably either has them down pat or is so out of place in the kitchen that they’re no longer allowed in. Most of us have likely eaten our fill of this classic standby and no longer even think of whipping them up in an hors d’oeuvre emergency. There are good reasons for that, but we’re of the opinion that quick, easy, crowd-pleasing deviled eggs are worthy of a reintroduction. With a little elevation, they can be as fresh and surprising at your holiday gatherings as they are affordable and effortless.

The Old made New

There’s a trend these days of bringing flavors from diverse food traditions to classic recipe. You can find about a dozen variations on eggs benedict at any legitimate brunch restaurant. Upstate New York and even parts of Canada are rife with alternative poutine toppings. Not even our own garbage plate is safe from liberty-taking experimentation. Well, the application of this approach to deviled eggs has the fortunate benefit of giving us dozens of new preparations with which to dazzle at social gatherings. Amazingly, The Food Network has released an incredible array of 50 delicious deviled egg variations. You’ll never have to think up a dish again! Just enjoy the remarkable ease with which you prepare for your next potluck!

Start with the Basics

• 6 eggs
• 1/4 cup mayonnaise
• 1/8 teaspoon salt
• Black pepper, freshly ground if possible

1. Place the eggs in a single layer at the bottom of a saucepan, and cover them with water until there’s 1 1/2 inches above the eggs.
2. Heat pot on high and until water reaches a full rolling boil.
3. Turn off the heat (keeping pan on hot burner), cover, and let sit for 10-12 minutes. Don’t lift the lid and let out the heat!
4. Drain out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes.
5. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels.
6. Slice the eggs in half lengthwise, removing yolks to a bowl.

Then get creative!

You’ve got a blank canvas, and there are a rainbow of flavors to choose from. Pick a preparation, take some risks, and pretty soon friends will be begging you to dream up new versions for their get-togethers! If the aforementioned catalog of 50 palette pleasers isn’t enough, take things up a notch with these 9 variations that will truly take your egg game to the next level.