Comments on: Devil Get Out of My Egg, The Power Of (Julia)Child Compels You http://foodnerd.org/2008/06/27/devil-get-out-of-my-egg-the-power-of-christ-compels-you/ Tue, 06 Jan 2009 05:27:24 +0000 http://wordpress.org/?v=2.5.1 By: AKCHU http://foodnerd.org/2008/06/27/devil-get-out-of-my-egg-the-power-of-christ-compels-you/#comment-17 AKCHU Sat, 28 Jun 2008 00:51:24 +0000 http://foodnerd.org/?p=29#comment-17 Thanks, for the honorable mention! BTW, I think you forgot to mention that you only won by 1 (ONE, SINGLE, SOLITARY, LONE) point, and that the judges panel was stacked with your BFF, your cousin, and your girlfriend. For everyone else out there who enjoys a chunky deviled egg, with lots of texture, here's my recipe. I do agree, though, the bacon (although, who doesn't love bacon) was a misstep. In the interest of full disclosure, this is a modified epicurious.com recipe. I am not as creative as Henry is. Alvina's Deviled Eggs Recipe: 12 large eggs 1/2 cup mayonnaise 2 teaspoons spicy brown mustard 1 teaspoon fresh lemon juice 1/4 cup finely chopped sweet pickles 1/4 cup finely chopped celery 1/4 cup finely chopped red onion 1/8 teaspoon cayenne pepper Salt Pepper Garnish: parsley springs; paprika Preparation: Cover eggs with cold water by 1 1/2 inches in a 4- to 5-quart pot and bring to a rolling boil, partially covered with lid. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove pot from heat and let eggs stand in hot water, covered with lid, 15 minutes. Rinse eggs under cold water 5 minutes to stop cooking. Cool eggs until comfortable to handle (not hot, but warm). Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, lemon juice, pickles, celery, onion and cayenne, salt and pepper to taste to yolks and stir with fork until combined well, then pipe into egg whites. Garnish: Top each egg half with one parsley leaf, and light dust with paprika. Place one filled egg half into each well of a deviled egg plate. Thanks, for the honorable mention! BTW, I think you forgot to mention that you only won by 1 (ONE, SINGLE, SOLITARY, LONE) point, and that the judges panel was stacked with your BFF, your cousin, and your girlfriend.

For everyone else out there who enjoys a chunky deviled egg, with lots of texture, here’s my recipe. I do agree, though, the bacon (although, who doesn’t love bacon) was a misstep. In the interest of full disclosure, this is a modified epicurious.com recipe. I am not as creative as Henry is.

Alvina’s Deviled Eggs Recipe:

12 large eggs
1/2 cup mayonnaise
2 teaspoons spicy brown mustard
1 teaspoon fresh lemon juice
1/4 cup finely chopped sweet pickles
1/4 cup finely chopped celery
1/4 cup finely chopped red onion
1/8 teaspoon cayenne pepper
Salt
Pepper

Garnish: parsley springs; paprika

Preparation:

Cover eggs with cold water by 1 1/2 inches in a 4- to 5-quart pot and bring to a rolling boil, partially covered with lid. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove pot from heat and let eggs stand in hot water, covered with lid, 15 minutes. Rinse eggs under cold water 5 minutes to stop cooking. Cool eggs until comfortable to handle (not hot, but warm).

Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, lemon juice, pickles, celery, onion and cayenne, salt and pepper to taste to yolks and stir with fork until combined well, then pipe into egg whites.

Garnish:

Top each egg half with one parsley leaf, and light dust with paprika. Place one filled egg half into each well of a deviled egg plate.

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