One of the many (and there are many) traits that I don t like about myself is that I often take things for granted.
Just yesterday, for instance, I offered my insights into the fine art of making one of the most popular staple dishes for Easter The recipe was fine and despite some serious lapses in syntax and grammar in my commentary, everything was fine.
What I failed to remember was that for many people the hardest part about making deviled eggs is actually the first and most elementary step. You can t make a deviled egg without boiled eggs and there, gentle readers, is the rub.
Boiling an egg can be a daunting task, especially if you ve never done it before. Granted, it is a very easy thing to mess up. You can boil them too much and they turn out like rubber balls, or you can boil them too little and the yolk is runny.
But it is also a fact that all of this is all very easy to fix.
(and the year before and the year before and the year before). It s fairly straightforward and easy.
Trust me, this will come in handy in a couple of weeks when you will be pressed into service for boiling eggs to use for Easter eggs.
Now that we ve got that out of the way, let s continue today our discourse on the proper methodology for making the best deviled eggs in the world.
Don t be confused by the name deviled because these heavenly concoctions have nothing to do with anything evil. The term dates back a couple of hundred years and has come to denote spicy of especially zesty foods.
In that regard, I suppose, just about everything I cook falls under that rather broad and ill-defined umbrella; spicy is just about how I do everything.
One of things we agreed upon early was that there is really no wrong way to make a deviled egg. There are only variations on the theme and all of them (at least as far as I ve been able to determine) are good.
Here s a terrific recipe that really takes that deviled thing to the next level literally.
I m not revealing any state secrets when I confess that I have a certain fondness for deviled ham. Like a lot of folks of a certain age (old), I grew up eating it as a base for a sandwich or other food usually eaten in a hurry. It was good and it served a purpose.
Don't get me wrong; I don' eat it often. But when I do I want it to count and this is a good way to use the spicy flavor of the ham to add another layer of goodness to the deviled egg experience. I found this one floating about on the Internet and I m sure there are plenty of similar applications out there, too.
So boil up a pot of eggs and try something doubly devilishly good. It s almost Easter so get busy.
8 hard-cooked eggs (see note)
cup deviled ham spread
cup finely chopped green onions
cup sweet pickle relish
1/3 cup finely chopped celery
1/3 cup mayonnaise
1 teaspoon prepared mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Slice eggs in half lengthwise; remove yolks and set whites aside.
In a small bowl, mash yolks with a fork. Add the next eight ingredients; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Sprinkle with paprika.