Monday, December 3, 2012

Deviled Eggs

Deviled Eggs
One of the issues with trying to be what I like to call, a "week-day vegan", is my little guy and his animal food palate.  I have been able to switch him to Almond Milk without fuss and he is ok with the veggie dinners, but take away his deviled eggs and there will be tears.  That said, a part of me likes that he loves what I consider to be an adult appetizer.  I have an image of kids who try deviled eggs having the same reaction as Tom Hanks in "Big" when he tries Caviar for the first time.  Priceless scene.

So this one is for my kid.  Happy munching.

Adapted from The New Best Recipe

7 large eggs
3/4 teaspoon whole-grain or Dijon mustard
3 tablespoons mayonnaise
1 teaspoon white or apple-cider vinegar
1/4 teaspoon Worcestershire sauce
Kosher salt and black pepper
Paprika (optional garnish)


  • Place the eggs in a medium saucepan, cover with 1 inch of water, and bring to a boil over high heat.  Remove the pan from the heat, cover, and let stand for ten minutes.  Meanwhile, fill a medium bowl with 1 quart cold water and several ice cubes.  Transfer the eggs to the ice water with a slotted spoon and let stand for five minutes.
  • Peel the eggs and slice each in half with a paring knife.  Remove the yolks to a small bowl and arrange the egg white on a platter, preferably one of those deviled egg holders that I did not have.  Mash the yolks until smooth and add the mustard, mayonnaise, vinegar, Worcestershire, and salt and pepper to taste.  You can mix this by hand but if you want a really smooth consistency, bring it together in a food processor.
  • Fit a pastry bag with a large open tip.  Fill the pastry bag with the egg yolk mixture, twisting the top of the bag to push the mixture down toward the tip of the bag.  Pipe the yolk mixture into the egg white halves, mounding the filling about 1/2 inch above the flat surface of the whites.  Garnish with paprika if desired.  Serve immediately.

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