Intro


Between the sun peering through my shades waking me in the morning by its brightness to the rusted tin box containing over 50 years of collected recipes that I recently received from my grandma, I am seething with inspiration and brimming with hope as we approach the passing of the gray season and slowly begin to welcome in an entirely new cast of ingredients.

I stood at the kitchen counter chopping, roasting, baking and washing for most of the weekend stopping, momentarily, when the sun lured us outside. The only thing that could tear me away from the kitchen was the possibility of feeling the slightest bit of warmth from the sun as it reminded us that it indeed still exists.

Even though the calendar had declared the start of Spring sometime early last week while the snow continued to threaten, it was as the eggs boiled and I mixed in things like celery and capers with vibrant yolks that it began for me. And in between the hours in the kitchen when we found ourselves outside stretching our wintery legs and breathing in the air that “smelled like water” according to my 5 year-old, it hit me then too.

This sudden burst of inspiration led to not one type of deviled eggs but four. I dug through my pantry and refrigerator dreaming up ingredients that would easily lend themselves to being mashed with yolks and you know, I stopped at four varieties but could have easily continued.

A deviled egg is not unlike the perfect black dress with its versatility and ability to dress up and down. It may be a vintage recipe that gracesthe now yellowed pages of Betty Crocker but its adaptability makes it timeless.
When inspiration strikes you must seize it, even if it means a glut of deviled eggs. Actually, especially if it means a glut of deviled eggs.

 

Enter your email address: Delivered by FeedBurner
 

Deviled Eggs: Three Ways

These recipes are suited to my taste but are easily adapted. Feel free to make them your own. I’d love to hear what you come up with!

A few thoughts on perfect hard boiled eggs:

These eggs were placed in a pan of cold water that was then brought to a boil. Immediately when the water came to a rolling boiling I turned off the heat and set a 12 minute timer. Then they were submerged in an ice bath until cool. 

Alternatively you can bake the eggs in a 325* over for 30 minutes. Chill in ice water until cool.

Beet Pickled Eggs with Fennel

2 cups water
1 cup distilled vinegar
3 small beets, washed and sliced
1 shallot, roughly chopped
2 teaspoons sugar
1 bay leaf
1 teaspoon fennel seeds
1 teaspoon salt

6 hard boiled eggs, peeled

Combine all the ingredients except for the eggs in a medium saucepan. Bring to a boil then simmer on low for 10 minutes.
Let the brine cool slightly before adding the hard boiled eggs. If the eggs are not fully submerged use the beet slices to help weigh them down.

Let marinate for at least one hour in the fridge.

When the eggs are done bathing in beets remove from the brine and carefully slice in half. Remove the yolks and mix with 2 tablespoons mayonnaise, 2 teaspoons dijon, ¼ teaspoon toasted and ground fennel seeds and a touch of salt and pepper. Taste and adjust seasonings to your liking.

Pipe or spoon filling back into the eggs then garnish with fennel fronds or Italian parsley.
Preserved Lemon

inspired by Mourad: New Moroccan

6 hard boiled eggs
3-4 Tablespoons plain yogurt
½ teaspoon minced preserved lemon
pinch salt and white pepper
Mix the yolks with the above ingredients. Taste and adjust seasonings before filling the eggs and garnishing with fresh mint.
Sour Cream and Tabasco

6 hard boiled eggs
3-4 Tablespoons sour cream
Tabasco
salt and pepper

Mix the yolks with the above ingredients. Taste and adjust seasonings before filling the eggs and garnishing with fresh chives.
Celery and Capers

6 hard boiled eggs
2-3 Tablespoons mayonnaise
1 ½ teaspoons dijon
2 Tablespoons finely chopped celery
2 teaspoons capers

Mix the yolks with the above ingredients. Taste and adjust seasonings before filling the eggs and garnishing with celery leaves and capers.

36 Responses to “Four ways with deviled eggs”

  1. MG Atwood

    You and Mark are kindred spirits heisalwaysmixing potions with The eggs. I try to protest but he is driven when it comes to devolved eggs and insists that everyone try one of each. You two should have an eggtracurricucular contest next time you’re in town.

    Reply
  2. Mikaela Cowles

    They all look fantastic! Especially the Beet Pickled Eggs with Fennel. I can’t get over that amazing color on the outside. Talk about creating a table display with food. They’re lovely.

    Reply
  3. Shira

    Just gorgeous! Deviled eggs are a childhood fave and through my years as a vegetarian have always stayed in my diet – and everyone loves them. These are just beautiful! Thank you!

    Reply
  4. victoria

    I LOVE devilled eggs, but I’m the only one in the family who does. My husband loves eggs, but hard boiled are too stinky for him. My girls love hard boiled eggs, but only the whites! Perhaps for a night home alone I could treat myself to devilled eggs (followed thereafter by donut holes)!

    Reply
    • Ashley Rodriguez

      Victoria – I’m coming to realize they aren’t for everyone. I find this hard to believe being such a fan of them myself but they are one of those things, I guess, that you either love them or hate them.

      Reply
    • Ashley Rodriguez

      Oh sweet Maureen, you have no idea how lazy I can be. I guess when it comes to deviled eggs I’m not – laundry, on the other hand, is an entirely different beast.

      Reply
  5. kickpleat

    Gorgeous!! I love the look of these eggs – especially the preserved lemon ones. I think this will be made once we move into our new place next month. Housewarming perfection!

    Reply
  6. Ashley

    I’ve been reading your blog for a while now, and absolutely love it. Your photos are simple and natural, just the way I like them. I can’t wait to try these deviled eggs, genius ideas! Thanks!

    Reply
  7. Jennifer

    These look really good, and the combinations quite unique. I think I would enjoy the sour cream and tabasco. Thanks for sharing.

    Reply
  8. Juicer

    How beautifully creative. I wish I could do things the way you do! My food taste great but I don’t have a sense of presentation.

    Reply
  9. Kankana

    I can eat eggs in any form .. any day … and never get bored of it. Looking at this .. i wanna have some deviled eggs right away :)

    Reply
  10. J.S. @ Sun Diego Eats

    Deviled eggs are so simple to make yet so delicious. And with the beet juice you’ve managed to make them quite pretty as well. Definitely want to try the beet one for Easter.

    Reply

Post a Comment

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>