Deviled eggs – were they considered evil at one time, hence the name? Why not call them heavenly eggs? I found out they originated way back in ancient Roman times and then spun off to other parts of the world. These popular little gems even have their own special serving trays in all sorts of shapes, colors and sizes. What an honor for these little two bite wonders, to have their very own dish especially created just for them.
I must admit that for years I relied on the deviled eggs that my Mom would make. Still not sure what she exactly puts in there, but they are the best ones I have had. She will make them especially for my husband on occasion, since he loves them so much, especially the ones she makes.
Over the years, I have developed my own recipe for these little tiny bites of joy. I am sure there is a cookbook out there that is all about deviled eggs and if there is not, then someone needs to create one. One of my account executives told me that he had deviled eggs over the weekend that were mixed with finely minced crispy bacon and cheddar cheese. It was piped into the egg halves – almost a take on the baked potato. Imagine it topped with a bit of crème Fraiche and minced chives. A perfect bite or two of wonderfulness!
I am not typically one to get too freaked out with all of the media and the food concerns. With the recent egg concerns, I have been purchasing organic brown eggs that are locally produced. While at the grocery stores, I have noticed that the eggs are still flying out the door and brown eggs seem to have risen in popularity.
Would love to hear about your creative deviled eggs recipes!
(Chives from my garden - love the chive blossom)
Deviled Eggs with Crab and Chipotle Aioli
8 Hard boiled eggs
4 T. Mayonnaise
1 T. Dijon mustard
¼ t. Salt
Hard boil the eight eggs and let cool to room temperature. Cut in half lengthwise and remove the yolk. Place into a bowl and break up with a fork until lumps are gone. Add the mayonnaise, mustard and salt. Whisk with a fork until creamy. Taste and adjust seasoning if desired. Chill for one hour.
½ C. Mayonnaise
1 T. Chives, finely chopped
1 Garlic clove, finely minced
½ t. Lemon juice
1 large Adobo chili
Salt and pepper
Add all of the above ingredients into a food processor until smooth. Taste and adjust seasoning as desired. Place into a container with a lid and refrigerate until ready to use.
1/3 C. Crab, lump meat
1 T. Chives, minced
Place the egg halves onto a platter. Put the egg yolk mixture into a piping bag and use the star tip to pipe into the egg halves. Once you have that complete, then top each one with a pinch of crab. Then add a tiny dollop of the chipotle aioli and garnish with a small pinch of chives. Refrigerate until ready to serve.