eat. shop. love. nyc.


Spicy devil deviled eggs recipe
November 9, 2010, 8:06 am
Filed under: Cook | Tags: , , , , , , , ,

Who doesn’t love deviled eggs? The fun thing about deviled eggs is that you can really play around and experiment with different variations on the theme without messing them up too badly. A little mayo, a little mustard, something crunchy for texture, a bit of spice… and voila!

So I was trying to come up with a creative Halloween-appropriate finger food for a mini get-together I was having prior to Halloween barhopping on the LES. I thought why not dress up deviled eggs as little devils?

I decided to use some red food dye for color, a mix of hoisin sauce and sriracha to draw on the faces, and cut and dyed little carrot pieces for the horns (celery would also work). I’d do a couple things differently the next time around, though. For one, I wouldn’t bother to dye the outside of the egg whites – dying the yolk creates enough red for the face, you actually can’t really see the outsides anyway, and it dyes everyone’s fingers red. I’ve omitted the step in my directions below. Secondly, I’d use celery for the horns instead and chop a little bit of it for the yolk mixture to get a bit of crunch and to get that celery taste. If you’re not a celery fan, a tablespoon of finely sliced green onion would probably also do just as well in the yolk mixture and you can use carrots for horns. Recipe and step-by-step photos after the jump!24 servings, prep 20 minutes

Ingredients:

  • 12 large eggs
  • Ice water or cold water (replenished)
  • 6 tablespoons mayonnaise – I like Kewpie mayo, but any mayo will do
  • 1 tablespoon mustard
  • 4 stalks of celery, washed
  • Red food dye
  • 1 tablespoon hoisin sauce
  • 1/2 tablespoon sriracha sauce
  • Ziploc bag

Directions:

  • In a large pot, arrange the eggs in a single layer and add enough water to cover. Bring to a boil over high heat and keep one eye on the pot to see when it starts boiling.
  • While the eggs are coming to a boil, start prepping the celery. Slice the celery stalks into slices just thick enough to serve as horns. They’ll need to be thick enough to be able to be stuck into the yolk mixture without breaking or flopping over, so about a quarter centimeter should do the trick but it doesn’t need to be perfect.
  • By now, the eggs should have come to a boil. Cover and remove the pot from the heat.
  • Check the time! Let the eggs stand for 10 minutes while you prep the celery horns. You’ll be cutting up 48 (and/or a few extra) triangular pieces from the slices. Sprinkle with red food dye, continue to mash, and let the dye soak in for a bit.
  • Dice up the leftover non-horn pieces of celery very finely, about 1 tablespoon’s worth.
  • After the 10 minutes of standing time have passed – you’ve been keeping your eye on the time, right? – drain the pot and cover the eggs with cold water. Drain and rinse with cold water again two more times and let stand until cool to the touch.
  • Peel the eggs, halve them lengthwise and scoop the yolks into a medium bowl, and place the egg white halves off to the side. Yours won’t be red and scraggly like mine because you didn’t dye them and because you can probably cut in a straight line.
  • Mash up the yolks with the mayonnaise, mustard and finely diced celery; add red food dye until the yellow is sufficiently red.
  • Spoon the red yolk mixture into the egg white halves and press into face-shaped mounds.
  • Put the hoisin and sriracha into a Ziploc bag and push it into the corner of the bag. Cut off a tiny tip from the corner and pipe eyebrows, eyes, smirks, and goatees onto the yolk faces. And there you have it: spicy devil deviled eggs!

Can’t really say if this would be appropriate for any other holiday, really… but aren’t they just about the cutest little devils ever?

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Spicy devil deviled eggs recipe « eat. shop. love. nyc….

Here at World Spinner we are debating the same thing……

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