Tuesday, 29 December 2015

Better the devil you know now than the devil you did - sriracha devilled eggs


I am constantly noticing newspaper and magazine articles with titles like..."50 things to do before you die".Well in culinary terms it got me thinking.What have I never attempted to cook? What came to the fore was devilled eggs.I have never as much as attempted this classic, let alone meddled with it, so what’s so “deviled” about deviled eggs?
Traditional deviled eggs? I am sure most have you have been there and done that. But with the extra spice kick from next years hot prediction, sriracha sauce? I don´t think you will have.Once you have though, you´re gonna go back and do it again and again and again. Don´t worry, Satan hasn´t  meddled too much with these little lovelies,They still contain the requisite mustard and mayonnaise for the deviled egg traditionalists. But it’s the smidgen of bacon dripping and some of that hot hellish heat that comes in the name of Sriracha sauce that makes these  become something of a crowd-pleasing hors d'oeuvre that are the perfect way to start that ad hoc lunch.They are so easy to make that you can get the party started in 30 minutes or less. Just watch your guests saunter past that buffet table again and again and again to snitch a little bit more.Now I have crossed the threshold I for one will be devouring more than just two or three in one sitting.Bring ´em on......
Sriracha devilled eggs
makes 24 servings
12 large eggs
2 tablespoons  white wine vinegar
1/2 cup  homemade mayonnaise
1 1/2 teaspoons Dijon mustard
1 tablespoon  homemade Sriracha sauce
1 1/2 teaspoons pork dripping
Flor de sal and freshly ground black pepper
Snipped fresh chives, for garnish (optional)

Put the eggs in a large pan. Add enough cold water to cover by 1 inch and add the vinegar, too. Place the pan over a high heat and bring to a boil. Immediately reduce the heat to medium and gently simmer for 10 minutes more. Remove the pan from the heat, place it in the sink, and run cold water over the eggs for 1 to 2 minutes to cool them down and stop them cooking further. Transfer the eggs to a bowl filled with iced water and leave them for about 20 minutes,or more, until they’re completely cooled .Remove the eggs from the water, peel them and then cut them in half lengthwise. Using a teaspoon, carefully scoop out the yolks and tip them into a medium bowl. You should have perfectly hard-cooked eggs with a firm yolk. To the egg yolks in the bowl stir in the mayonnaise, mustard, Sriracha, and pork dripping and season to taste with salt and pepper. Whisk the ingredients until smooth. Taste and adjust any ingredient as desired. Fill a piping bag or a resealable plastic bag with a corner snipped off with the mixture and pipe it into the egg white halves. (Alternatively, you can simply use the same teaspoon to fill each egg white cavity. Top each with slithers of snipped chives, if using. Serve immediately.

1 comment:

  1. I wish I'd read this post before my tea party on Sunday. Forgot all about the little devils.

    ReplyDelete