My husband is many things, but chief among them is “Official Culinary Guinea Pig.” The OCGP, as I like to call him, is a highly useful creature in our home, if for nothing else other than to reassure me that whatever I’ve whipped up is sufficiently tasty. Or, at least, won’t poison anyone. If you don’t have an OCGP in your household, I highly recommend you find one post haste. It doesn’t have to be a significant other either, and in fact, many people prefer their OCGPs to not have such finely tuned sarcasm meters, like mine does. In this case, dogs are great substitutes. Never use teenagers (I find their feedback data to be highly suspect).
Now, to convince said husband to continue being my OCGP, I occasionally have to feed him treats. And if there is one thing he goes nuts for, it’s deviled eggs. Don’t ask me why. For some reason, this 1950s appetizer staple is bribe enough that I can usually get away with feeding him all sorts of different experiments for long stretches of time, and if he ever balks at trying something, my canned response is usually, “Well, if you don’t like it, I’ll just make you some deviled eggs.”
Of course, his answer is almost always, “Will you make me deviled eggs, anyway?” and I usually cave and say yes, because, hey, I love him, and I like to keep my OCGP happy at all times.
And because, if there’s one thing the world needs, it’s another deviled egg recipe. Try this one out on your OCGP and let me know how it goes:
INGREDIENTS:
12 hard boiled eggs*
1/4 cup Greek yogurt
1/4 cup dijon mustard (I love stone ground)
handful of fresh, chopped dill (roughly equivalent to 1/4 cup, or 2 tbsp dried)
4 hot and sweet pickle chips, finely diced + 2 tbsp juice
1-2 tbsp Old Bay seasoning (it’s not just for seafood!)
1 tbsp Worcestershire sauce
2 tsp ground mustard
Salt and pepper to taste
ESSENTIAL SKILLS:
*BOIL THE PERFECT EGG
You know what sucks? Gray yolks. They taste rubbery, they look gross, and no one wants to eat gray food. Friends do not let friends overboil eggs into an inedible rubber ball. Oh, you don’t like hardboiled eggs? I guarantee it’s because you think all eggs, regardless of cooking method, turn out this way. You are a sad, distrustful human, and I am here to reinvigorate your faith in culinary humanity. Or something.
First, you need a LARGE pot for boiling water. For a dozen eggs, I like using a 12 quart stockpot (convenient math – 1 egg per quart. This is the only math I know how to do).
Place the eggs gently (as opposed to roughly) int he bottom of the saute pan and cover with cool water. Make sure you fill the stockpot a good 3/4 of the way (don’t just barely cover the eggs). You want enough room for them to roll around and swim without bumping into each other.
Heavily salt the water to season and add roughly 1/3 cup of distilled white vinegar. I still haven’t quite figured out the black magic of the vinegar yet, but all I know is that ever since I started using it to boil eggs, the whites have been more flavorful.
Place the stockpot on the stove over high heat. Step away from the water. Remember, a watch pot never boils (well, it does but it takes forever, it’s really boring, and there has got to be a glass of wine or a cheese plate somewhere with your name on it).
At some point in the future (usually about 10-15 minutes, depending on how much water you have and how high “high heat” is on your stove), the water will boil. HOORAY! Now for the hard part. TURN OFF THE DAMN HEAT. Wait, what?
“Bu…bu…but the salmonella! The bacteria! Raw eggs are poison! THE CHILDREN! OH WHY WON’T SOMEONE THINK OF THE CHILDREN?!”
Relax, Chicken Little (ha…chicken references. See what I did there?), it’s going to be okay. Turn off the heat, cover the stockpot with a lid, set a timer for 15 minutes and walk away. The water will retain enough heat to thoroughly cook/hard boil the eggs without turning them into Superballs. Once the alarm goes off, transfer the entire (full) stockpot to the sink and run cold water over your little grenades of protein until they are cool to touch.
For best slicing/mashing results, I transfer the eggs back into their container and into the fridge until I am ready to devil them (at least an hour or two).
EASY PEASY SHELL REMOVAL
You’re on your own. I don’t know any sorcery (YET) to make this a painless process. Someone, please enlighten me on this one.