Whats up with the current state of appropriate party food? Let me explain.
Trendy party food has gone through a variable marathon of changes over the last, say, ten years. I say ten, because, knowing that food has morphed far beyond the last 10 years, I’ve only really been paying attention for that long. There was the crab cake era, the bruschetta era, of course you have the whole ensemble of chips and dips. Pitas, bread sticks, crackers, cheeses, salsa, ‘spin dip. What have you. Oh, and lets not forget the slightly recent crudite trend. Or as I like to call it, the I’m-on-a-diet-so-I-say-this-tastes-good-even-though-its-boring-and-void-of-flavor- Era.
All in all, no matter what the case, I always see the usual suspects on any party spread. And what makes matters worse, restaurant appetizers suffer the same fate. SO many regurgitation’s of the same boring food. Spin dip, chicken wings, pizza, crab cakes, lettuce wraps, egg roll bites, tartare(s), oh and, sliders, ooooo, how exciting, a mini damn burger. [Not that impressive] sorry. blah blah blah. Are you as bored reading this list, as I am typing it? Good heavens, I’m boring myself, where is my point in all this…?
Oh yes, Deviled Eggs.
What’s that you say… “Deviled Eggs, I haven’t looked at a Deviled Egg since my Grandma’s 71st Birthday party twelve years ago…”
Yeah, well, wake up buddy! Deviled eggs, when prepared with a little kick, and a little finesse, are more like divine eggs, zzzziing!! I got jokes!!
Okay, but in all honesty, I love Deviled Eggs. Until now, I believe the only Deviled Egg I’ve ever had, was my mother’s. Rustic, sweet, with bright yellow centers, and in high quantity. My Mom would boil two dozen eggs, and go through a half a jar of miracle whip, and these little puppies wouldn’t sit on the table 15 minutes, before they were a mere memory, and a only the faint trail of paprika speckled the crystal serving tray, specifically designed to hold deviled eggs, with its many concave indentations.
People see this little appetizer as old fashioned, passe, retro. And you know what, they’re right. But what makes that so bad? Not only are deviled eggs yummy, but they’re nostalgic. What more of a perfect combination could you ask for? It tastes good, and it makes me happy. I’m sold.
I will admit, I decided to make deviled eggs for two reasons.  Martha Stewart made them on her show the other day, which sparked, or rather, reminded me that I had been wanting to make them for some time. and  I’m doing this whole low low low carb thing lately, and eggs are a SUPER food, and an excellent source of protein, and carb free.
One note: How you hard boil your eggs is incredibly super unbelievably important. I’ve done it many different ways, and I must say, Ms. Stewart has it down pat. Place all your eggs in a pot of cool water. Place the pot on the stove, and bring to a boil. Once the water reaches a boil, turn off the heat, cover the pot, and allow to sit in the water, on the stove for 13 minutes. After the 13 minutes, drain the eggs, and rinse under cold water. The cold water rinse helps release the egg shell and membrane from the white itself, making it infinitely easier to peel. Trust me on this one.
These eggs are so perfect. The whites are perfectly firm, without being tough, and the yolks are bright yellow, creamy and completely void of any icky grayness. This one step alone, takes your end-product Deviled egg from mediocre, to fabulous. So it’s worth it not to just boil your eggs to oblivion, thinking it makes no difference anyway. I does, it does make a difference.
This recipe was inspired by (other than my fab mother, of course) a recipe I found in Country Egg, City Egg, by Gayle Pirie and John Clark. Its a super little cookbook, with incredibly inspired and original uses for eggs, in every capacity imaginable.
8 Hard cooked eggs (as per my note above)
2 T Dijon mustard
3 T light mayonnaise
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
2 T finely chopped parsley (or dried in a pinch)
1 tsp dried tarragon
2 T rice wine vinegar (or white vinegar)
1/2 tsp ground pepper
pinch or two of salt
sprinkle of paprika, as garnish
Peel and slice all your eggs, and place the yolks in a food processor, or mixer (A food processor works best, but of course if you don’t have one, you can do it by hand. Place the whites aside. A trick to keep them from rolling over, is to takes a small thin slice off the bottom, creating a stable base for them to sit. Works great.
To your food pro bowl with the yolks, add the mustard, mayo, garlic and onion powder, herbs, vinegar, salt and pepper. Blend until very smooth, and uniform in texture. Fill the misture into a piping bag, fitted with a star tip, and fill the white cavities. Alternatively, you can snip the corner of a ziploc bag, and fill them that way, or even just use a spoon to fill the whites. Whatever works for you.
Lighly sprinkle with paprika, and thats its.
Chill for at least an hour before serving, preferably a couple hours, to let the flavors to come together
I hope you all try this one out. They’re really great little appetizers, and people would be both pleasantly surprised and impressed at your little works of art. Not to mention, even if you aren’t entertaining, they make great snacks, high in protein, and surprisingly healthy for you. Very little fat, very high flavor, and very satisfying.
Plus, Deviled Eggs, soooooo Mad Men-1950′s-housewife-style. Yeah.