Deviled Eggs

You know deviled eggs - the yolks of hard-cooked eggs made creamy and flavoured somehow and served in the halves of the whites, yes?

Deviled Eggs is my consistent contribution to my family's Christmas dinner. This year i made two varieties - one with olive oil, garlic, and green onion, and one traditional. The traditional one came out fabulously this year, i think in large part because i made my own pickle relish. Always totally adjust these to taste. Your preferred methods may differ, prep as you please. If you use one or the other recipe, feedback is appreciated. So, the recipes anon:

Olive Oil Garlic Deviled Eggs

Hardware

• Food Processor
• Cutting Board
• Knife
• Bowl
• Spoon

Ingredients:

• 8 Hard-cooked eggs, halved
  
• 3 Medium cloves of garlic (use more or less as desired, but the garlic is raw, so i suggest not more than 4 cloves)
  
• 2 Green Onions (also known as Spring Onion, Scallion, or Salad Onion), whites and greens sliced.
  
• Olive Oil (i used extra virgin)
  
• Salt

Process:

Smash the garlic, peel, and place it in a food processor. Process to minced.
Scrape down the bowl, and add the yolks to the processor. Process until minced.
With the processor running, pour in the olive oil until the mixture is smooth.
Add salt to taste.
Manually stir in the spring onion slices, and fill the whites with the mixture.

My Riff on Traditional Deviled Eggs, 2009

Notes
I was thrilled - really, really excited - with how these came out. SO nummy.

I do not measure when i cook. The measurements above are estimates, but the quantities are exact. Vary the amount of the measured items to taste.

I tried the mixture with Smoked Hot Hungarian Paprika, regular Hot Hungarian Paprika, and Cayenne Pepper. The Cayenne flavor meshed nicely with the sweet of the pickles, the paprika not so much so. Old Bay was just wrong for this, so i don't suggest you go there.

Hardware

• Food Processor
• Cutting Board
• Knife
• Bowl
• Fork
• Spoon

Ingredients

• 8 Hard-cooked eggs, halved
• Loose 1.5 C Gherkins
• Loose 1.5 C Cornichon
• 5 or 6 Cocktail Onions, and some of the liquid from the onions
• 1 Clove Garlic
• 2.5-3.5 TBS Dry Mustard
• 1/4 to 1/3 C Prepared Brown Mustard
• about 3/4 C Mayonnaise or Nayonnaise
• Cayenne Pepper

Process:

Place the egg yolks in the bowl, and mash with the fork. Set the whites aside. I usually put the whites on the serving plate/tray/platter at this point.

Put the Pickles and garlic in the food processor and process to a coarse chop. Add the cocktail onions and a splash of the liquid from them to the bowl of the processor, and process to a fine chop.

Add the pickle relish to the mashed egg yolks and combine using the fork. The mixture should look green at this point.

Sprinkle the dry mustard over the mixture and blend well using the fork, then squeeze or scoop/spoon in the prepared mustard and combine using the fork.

Add the mayonnaise or Nayonnaise and combine using the fork until all ingredients are fully incorporated.

Now, walk away for 15 minutes. Yes, the eggs and the mayonnaise will be fine, really. Go read a book for a bit. Play a quick game, whatever, but let the mixture rest to hydrate the dry mustard.

When you get back to the bowl 15 or 20 minutes later, give it all a good stir again, using the spoon this time, and then fill the whites with the mixture. Top each egg with a sprinkle of Cayenne Pepper.


Plenty of the yolk mixture will be left for sandwiches later, or i just ate my leftovers using Triscuits. I usually chop up any leftover broken/unusable whites into the leftover yolk mixture, top it with the cayenne in the this case, give it a good stir and pop it in the fridge for later.