23 June 2015

Savoury Samplers: Hungry Expat's Deviled Eggs

Smoky Deviled Eggs
Deviled eggs are like manna from heaven (or a Lays™ potato chip); you can’t eat just one. Any good southerner will vouch that these are the best summer appetizer for any holiday garden party, backyard BBQ, or picnic, but I maintain that these can and should be made year-round. Thanksgiving dinner appetizer? Deviled eggs. Need a snack for the office Christmas party? Deviled eggs to the rescue. Random cricket match viewing party? Deviled eggs for the win. Birthday parties, funerals, bar mitzvahs, they are eternal.

There are many recipes to choose from, but my go-to is a classic version: 

Presentation is everything!
6 eggs
2 tbsp mayonnaise 
1/4 tsp salt
1/2 tsp dried mustard
1/4 tsp black pepper
1/8 tsp salt
1 tbsp vinegar or pickle juice
12 sliced jalapeños (optional topping)

Deviled eggs are one of the simplest bitings to prepare. If you can boil an egg and mix ingredients in a bowl, then you're golden. Start by covering the eggs in saucepan with about             1 ½ - 2 inches of water and heat until the water comes to a rolling boil. Then cover and continue heating on low (about 1 minute) before removing the saucepan from heat and letting sit for 10-15 minutes.

Drain then run cool water over the eggs before cracking and peeling. Slice peeled eggs in half lengthwise, slip out yolk, and mash with a fork. Mix mashed yolk with other ingredients (you can also substitute 1 tsp prepared mustard – Dijon or yellow – for the dried mustard). Scoop a heaping helping of the yolk mixture into the egg whites and dust with paprika. Garnish with sliced jalapeño. 

I also highly recommend the Homesick Texan’s smoky deviled eggs (p.98 in the Homesick Texan Cookbook), a spin on the traditional with some added lime juice, cilantro, cumin, garlic, and chipotle powder. Ranch eggs are also a delicious alternative. 

What are your favorite quick and easy appetizers to show off at get-togethers?

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