"No matter what else is served at a cocktail party, you will always find a tray of stuffed eggs," wrote James Beard, the so-called dean of American gastronomy, in his first cookbook, Hors D'oeuvre And Canapes.
The well-received appeal of these one-bite appetizers isn't limited to cocktail hour. They're also a superb addition to picnics and cookouts during the lazy, hazy days of summer.
Deviled Eggs (follow the process in the gallery above) Recipe courtesy Sarah Simmons, the chef and curator of City Grit
For the sriracha flakes:
Gently remove the yolks and then mash them with a fork? Why gently?
Want some killer deviled eggs? Try putting finely chopped jalepenos and bacon bits in the mix, Don't forget the spicy mustard and forget the 5 drops of milk....
Where's the mustard??
Sounds nice but in moderation. Lots of fat.
Ok. Who the hell puts champagne vinegar in anything? Five DROPS of milk?
I'll stick with Dukes, salt and pepper, a little mustard, a drop of Tabasco, and garnish it off with paprika, sliced olives and maybe a little parsley.
love sriracha on everything.
My rule is: If it ain't broke, don't fix it. I have been using a time honored recipe for deviled eggs for years of just mayo, mustard, salt, pepper and paprika and sliced olives as garnish. I'm not about to ruin a good thing. I think my family would gag if I told them there was sumac in their eggs.
mayo, yellow mustard, liguid hot sauce to taste
for the white trash version
Why write about this on Memorial Day? Anyway, those deviled eggs look delicious. I am fond of eating spicy foods
That is WAY too much work for a boiled egg. Sorry, and I like to cook.
Sometimes I add a bit of sweet relish... YUM!
Sumac? Use 5/6th of a drop of *champagne* vinegar per egg? Sriracha? What arrogant snooty rubbish is this? Like anyone can tell the difference between egg yoke mixed with champagne vinegar and siriacha compared to adding a dash of Tabasco. Then after all that pretentious BS you then pipe with with a zip lock bag? WTF?
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