deviled eggs

Dick Thompson, a commenter here provided a link to Leslie Kelly's post on Al Dente about deviled eggs using Sriracha sauce and kimchi butter, two hot Asian ingredients. Kimchi butter, how very odd. Kimchi is cabbage. I wonder, how does that go into butter? Anyway, I can think of dozens of ways to kick up the heat for deviled eggs. Incidentally, this was one of my mother's signature dishes, when she cooked. She had a dish specifically to hold a few dozen egg halves with its own protective cover so it could be transported.

My mother dusted hers with mild paprika but that was only to impart red dots, very simple, nothing beyond that. This type was served recently at a Thanksgiving dinner. It was a little bit surprising to notice they were not immediately scarfed, due mostly to there being so much food, I think. I had a couple and they were fantastic. Because of Dick Thompson's heads up, all the while I was thinking, "what if they were, oomph, over the top?" So here goes.

These eggs were hard cooked straight from the refrigerator. Cold water well over the tops of the eggs. One tablespoon baking soda added to the water. Brought to a boil. In Denver, that's 200℉ / 93℃. Removed from heat immediately upon boiling. Heated for 15 minutes. Rinsed in ice water. The eggs were not punctured, and they did not crack while cooking.

To get the shell off: tap completely around shell. Break off a bit around the equator of the egg (if it were a globe which it is not). Work a teaspoon under the membrane of the chip. Let the shape of the spoon follow the shape of the egg directly underneath the shell chips held together by the membrane. Some eggs are easier than others. Sometimes the poles slip right off (if the egg were a globe which it's not).

* Step 1 make mayonnaise. I cannot overstate how fun this is. I spill out mayonnaise over a week old just so I can make more. This time I added sugar, and I must say, it made an excellent dressing on the lettuce. Two large egg yolks whipped completely. One half cup vegetable oil drizzled in while whipping, the oil added very slowly at first, then faster all the while whipping. Mustard, vinegar, and this time sugar, these by the teaspoon to your personal taste. Plus salt and pepper. Of course you can embellish however you wish, but this time I didn't. Just sugar.

* Tai curry heated in butter. Added to half the egg yolks along with chives and one teaspoon mayonnaise.

* One tablespoon chipotle in adobe along with one teaspoon mayonnaise.

I tried using a pastry bag to squish the mixture into the little holes in the cooked egg whites but I'm a total spaz with that thing so I abandoned it. Plus there wasn't enough to bother with it and the mixture not creamy enough. And the bag is plastic. I should throw it away.