Monday, February 21, 2011

Taste Buds: Devilishly Deviled Eggs

CAMERA 7D – LENS 180mm f/3.5 IS USM – 180mm – 1/320 – f/3.5 – ISO 1250 – SHOT ON TRIPOD

I was at the store today and noticed that the Easter decorations are coming out to play. For me Deviled Eggs are always synonymous with Easter and since I had the ingredients hanging out around my house I decided to whip up a small batch today.

I don’t like all the crazy ingredients some love in their eggs. There aren’t any onions, they aren’t spicy, if anything my Deviled Egg recipe is a bit silkier than the average deviled egg and I think that’s what keeps people coming back for more. The last time I made these eggs for a party the darn things were almost gone before I managed to make my way over to the plate.

And who says these are just for parties, I like to whip up a fourth of a batch just for lunch. I think that they are great anytime. Like today I made three eggs for lunch!

For a tiny kick, and because I am a salt freak, I like to add a few capers to each of the eggs as a garnish.

CAMERA 7D – LENS 180mm f/3.5 IS USM – 180mm – 1/60 – f/4 – ISO 400 – SHOT ON TRIPOD

Capers are actually un-ripened flower buds that are pickled in vinegar. The curing of the caper brings out their tangy lemony flavor and for me makes a perfect garnish for deviled eggs. If you are not a fan of capers or don’t have any around you can also garnish these with a tiny bit of finely chopped green onion.

Hope you enjoy!

12 hard boiled eggs
¼ cup mayonnaise (like Helman’s or Best Foods Mayonnaise – NOT MIRICLE WHIP)
¼ cup sour cream
¼ cup shredded cheddar cheese
1 tablespoon caper sauce
a pinch of salt and pepper
12 capers
paprika for garnish

1. Peel hard boiled eggs. A trick run the cold egg under very warm tap water for about 20 seconds, it really helps to separate the egg from the shell.
2. Cut eggs in half lengthwise, gently remove the yolks and put them in a medium bowl. Place the egg whites on a paper towel cut side down and pat dry.
3. Mash the egg yolks with a fork. Add the mayonnaise, sour cream and cheese; mix well.
4. Use a pastry bag and pretty decorating tip or place egg mixture into a zip lock bag (cut one of the bottom corners on a diagonal to make a make shift pastry bag). Squeeze mixture into each egg white half dividing the mixture as evenly as possible between the 24 halves. Refrigerate in a covered Tupperware for 4 hours or overnight.
5. Right before serving garnish your eggs by sprinkling with paprika and place one caper on each.


lilmansworld said...

sometimes its a good idea too add beano to the ingredients :) no added taste but worth it in the end. I don't like deviled eggs though :)

paul peggy zeus said...

I love deveiled eggs, your's are so pretty!

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