Tuesday, September 16, 2014

Creamy Deviled Eggs

Let's be honest, the Deviled Egg isn't an advanced culinary experience. However, it is a tried and true appetizer that deserves a little respect and with a few additions, it can be elevated to a real treat that is satisfying and low-carb!  My deviled eggs are requested by all my friends and family and seriously get snatched up with a quickness.  The secret is my special ingredient which makes my filling extra creamy and smooth.  People will ask you, "What is in this egg?"  "How is it so creamy and delicious?"  And you can smile and shrug or you can fill them in, the choice to reveal the recipe is yours!  Of course, the optional garnish of bacon is a massive hit for most of us, but that addition is entirely up to you.  Your eggs will be fantastic with or without it. 

Here is what you need:

1 Dozen Eggs
1/4 cup of Whipped Cream Cheese
1/3 cup of Mayo
3 tbsp of Yellow Mustard
1/8 tsp of Kosher Salt plus a pinch or 2
1/4 tsp of Cracked Pepper plus a pinch or 2
1 Large Freezer Ziplock bag

Optional Garnish:
2-3 slices of cooked, crumbled Bacon
Chives chopped in inch long strips
1/8 tsp of Paprika

First things first, get those eggs boiled.  Now, the best eggs to use for deviled eggs, or any hard boiled egg, are ones that are a few weeks old.  This is because the membrane that attaches the white part to the egg shell will become looser and will make peeling the egg so much easier and your eggs will be nice and smooth and look pretty.  If you plan to make deviled eggs for a party or a holiday, try to remember to buy your eggs a few weeks ahead of time to save you time and frustration while peeling your eggs.  The most fool proof way to boil eggs is this: place your eggs in a pot and cover with an inch or 2 of cold water.  Place on stove over high heat and let them come up to a rolling boil.  Cover your pot and turn the heat off.  Set a timer for 15 minutes and get your ice bath ready.  When the 15 minutes are up, place your eggs in the ice bath to stop the cooking process and cool them down so you can peel them.  Your eggs will be perfectly cooked and ready to go!

 This is the boil your are looking for.
 Cover on, heat off.
Eggs chillin' in their ice bath

After your eggs have cooled off in their ice bath, you can begin the process of peeling.  If your eggs are a few weeks old, you should be golden.  However, if you are like me, and  forgot to buy them ahead of time, but still feel the need for Deviled Eggs, you might need to take the peeling slowly, take breaks, deep breaths or just tap out and have your husband finish.  I may or may not be a tiny bit of a perfectionist, and missing parts of my egg due to a membrane that will not budge does not make me very happy.  But, I can move on with my life in the name of egg.
 Peeled eggs (trying not to notice the imperfections).
 All is right, the yolks are perfect!

Next, carefully remove the yolks and place in a mixing bowl, add your ingredients (trust me on the cream cheese).  You want to whisk this mixture like you have never whisked before.  And after you whisk, take a rubber spatula and mash any remaining lumps to get the creamiest, most decadent filling you will ever taste.  All the while, keep tasting your filling and adjust the seasonings to your liking.  

When you are ready to fill your eggs, scoop the mixture out and place into your large freezer bag and smash it all down to the bottom and snip an end off.

Now you can carefully fill them with a fancy swirling motion that takes about 2 seconds but makes them look extra special.  Just trying to class up the Deviled Egg here.

For the optional Garnishes, take your cooked bacon and fresh chives and slice both into 1 inch pieces.  Then you can decorate your eggs with what my husband calls "the bacon sail."  It looks like a delicious egg boat sailing right into your mouth.
After this is done, sprinkle each egg with your extra salt and pepper and if desired, the paprika.  Pop your egg plate in the refrigerator for 15-20 minutes to get them nice and cold and then serve your creation and watch them all sail away.

 Enjoy your egg voyage!!