Coast Cooking

Coast Cooking: Go old school with deviled eggs

I have no problem going old school. 

If you are stuck on Thomas Keller and other great things great chefs are doing, that's fine, but old school worked for generations and a re-visit won't hurt your reputation. 

It’s hot outside, and I am thinking of something light, but delicious to make. What about deviled eggs? 

The most basic recipe is to boil the eggs, combine the yolks with a little mayonnaise, and a few spices, if you like, and then stuff them again. 

There is nothing wrong with this recipe, and as a kid I ate my weight in them.

But if you want to make deviled eggs a bit more interesting, there are plenty of things that could be added. 

Why not add salty capers, chopped jalapeños, chopped boiled shrimp, bold red onion, shredded carrot, or add a little cottage cheese to the yolks and mayonnaise? 

Here's a recipe that might surprise you, but man is it goo.

DEVILED DUCK EGGS

12 duck eggs from the Asian market 

3 strips crispy fried smoked bacon

2-3 chopped green onions

Mayo as required

Freshly ground black pepper

Sea salt

Boil the eggs for 8-9 minutes, then place is cold water, or even an ice bath to cool. Crack, peel, and slice in half and remove the yolks. Chop the bacon and combine with the yolks, green onions, and enough mayonnaise to achieve the thickness you want. Now taste and season as needed. Re-stiff the eggs and serve chilled, and don’t forget a green garnish.

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