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With deviled eggs, restaurants find a slice of heaven

Baltimore spots serve the Easter staple year-round

March 28, 2012|By Susan Reimer, The Baltimore Sun

•Bring the eggs to room temperature to prevent cracking when they are immersed in the boiling water.

•Place the eggs in a strainer in a stock pot to avoid having the eggs sit against hot spots on the bottom of the pot.

•Fill the pot with enough water to cover the eggs, plus an inch. Add a teaspoon of salt for every half-gallon of water. That will also help break the membrane.

•Bring the water to a boil, then add the eggs, bring the water to a boil again, cover and remove from the heat. Let cook for five minutes.

•Remove the eggs, crack the shells thoroughly and return the eggs to the water for another eight minutes. This method helps keep the yolks from overcooking and turning green.

•Prepare an ice bath and submerge the eggs. This should cause the whites to shrink and pull away from the shell. The cold water will seep in through the cracked shell, also making it easier to peel the eggs.

•Chill the peeled eggs for an hour or so to let the yolks cool further.

•Cut a yolk-sized stencil out of a piece of paper to use when dusting the eggs with paprika.

•To get the deviled eggs to sit on a plate, shave a sliver of egg white off of the bottom.

Classic deviled eggs

Courtesy of Mary Nolan at foodnetwork.com

6 eggs

1/4 cup mayonnaise

1 teaspoon white vinegar

1 teaspoon yellow mustard

1/8 teaspoon salt

Freshly ground black pepper

Smoked Spanish paprika, for garnish

Place eggs in a single layer in a saucepan and add enough water to stand 11/2 inches above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for one minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for one minute.

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

Lobster deviled eggs

Courtesy of chef and cookbook author Tyler Florence

6 hard-boiled egg yolks

4 ounces chopped lobster meat

1 teaspoon Dijon mustard

1 tablespoon chopped shallot

2 tablespoons mayonnaise

1 tablespoon capers

1 tablespoon chopped chives plus more for garnish

Salt and pepper to taste

Mash ingredients together and spoon into the egg whites; top with more chives.

BLT deviled eggs

Courtesy of cookbook author Paula Deen and Food Network magazine.

6 large eggs, hard-boiled and peeled

1/4 cup mayonnaise

3 slices bacon, cooked and crumbled, plus more for garnish if desired

2 cherry tomatoes, seeded and finely chopped

1 tablespoon dried parsley flakes

Salt and freshly ground black pepper

Halve the eggs lengthwise. Remove the yolks and add them to a medium bowl. Mash the yolks with a fork and stir in the mayonnaise, bacon, tomatoes, and parsley. Add salt and pepper to taste, and blend well.

Fill the egg whites evenly with the yolk mixture and garnish with bacon, if desired. Arrange them in a container and store, covered, in the refrigerator until ready to serve.

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