I have a friend, aka Egg Man. I do not have a photo of him because he is wanted in 13 states and re-runs of America’s most wanted are still airing. The egg man provides me with farm raised eggs of the finest qualities and today while he was showing my youngest daughter Mady and I his farm he mentioned deviled eggs. Well today I have to cook my youngest sister her favorite meal, fried chicken and some southern food. So today I decided to throw a shout out to Egg man and blog about the appetizer, Shay’s deviled Eggs.
I actually have a few photos of the Egg Man that I have secured from the CIA.
The first thing you need to know about boiling eggs is that there is a method to cooking them. I prefer to use the standard old American way. Put the eggs in the water on one layer and fill water to about 1/4 inch over the top of the eggs. Then bring to boil, and take off burner for 15 minutes.
Now Egg man says they are done, to add ice water, to cool them and they are easier to peel. So I did this and it worked just fine.
Now, there are a million different ways to make deviled eggs. I have used bacon to blue cheese too caviar as a topping. Today I wanted a little bit of a spring or shall I say garden taste, did that sound a little metro sexual? Okay let me re-phrase that “I wanted to taste a little different from all of the typical deviled eggs out there that EVERYONE MAKES.
Here is what I used for my deviled eggs.
At this point, you need to make a decision. Right here and right now will decide the product you are going to produce that represents you. You could easily be granny and start filling the eggs with the spoon and sprinkle it with paprika and put them out to eat. The second option is to take it up a level on your presentation. I choose to be a professional and so I use my favorite little stuffing gun that I use all the time for stuffing different foods.
There is something else you folks should know about deviled eggs. If you are going to a party you can order these on line for about 3-5 bucks. Deviled egg containers, yes that is right. I have one of those too and they are awesome! I have about 5 of them for big parties.
Now doesn’t that just look perfect. The eggs are not going to slide off the plate driving there, it looks professional.
Now most people put paprika on top for garnish, that is the standard and I sometimes do that as well. There is nothing wrong with paprika, but I used sweet mustard so I am looking for a little sweet and a little spice, so I used a small dash of cayenne for some heat and it turned out well.
There it is folks, ready for the bottom of your belly. On summer day barbeques, nothing beats a deviled egg….ask Granny!