Isn’t it great that deviled eggs are still a thing?
As a little kid we would have deviled eggs at parties, usually the kind of parties that included adults. I began to associate deviled eggs with something that my parents carried over from their childhood or something that was popular to eat in the 1970’s. My mind just flashed to those fondue parties that people had in the 70’s. Why aren’t we having those kind of parties now? Wait, are people having those kind of parties and not inviting me? I have a fondue pot, maybe I should be hosting these parties…
Oh yeah, we were talking about deviled eggs. I LOVE deviled eggs. I used to help my mom make them when we were having those kind of parties that called for deviled eggs. My dad also loves deviled eggs so we have gone from making them for parties to making them on special dad days (e.g. Father’s Day, Birthday, Sundays?). I think whenever we ask him what he wants he typically requests deviled eggs.
Have you noticed the deviled egg making its way to restaurant menus? It is becoming a novelty and a canvas for chefs to show how they have fun with food. I have dined at some nice establishments where they also knew how to make a mean deviled egg. I actually went to a restaurant after seeing a tv show feature their deviled eggs. If you have a favorite spot that serves a mean deviled egg let me know so I can add it to my list of places to visit. I want to eat all the eggs!!
I hope I have converted some of you to be deviled egg enthusiast. I bet you were wondering what to serve at all of those holiday parties and family events. I am fairly certain that showing up with these wont disappoint anyone. Well, it might disappoint the people who don’t like deviled eggs but I say, who needs them anyway?! I am just kidding…but seriously!
The truth is, to make a deviled egg you need to learn about the perfect boil. Making a deviled egg can easily come down to how you boil the egg in the first place. I have lost many an egg to the garbage disposal or if they weren’t up to the task I would have to eat them before they could reach their full potential. I mentioned that the trickiest part about this dish is making sure you have your hard boil technique down. I learned this method a few years ago and I pretty much swear by it. Some of you might have another preferred method, if so, share below! There is nothing wrong with testing out something new.
Ingredients
- 6 Large Eggs
- 2 Tbsp. Mayonnaise (I used olive oil mayo)
- 1 1/2 Tsp. Sriracha
- 1 Tsp. Spicy Brown Mustard or Dijon
- 1 Tsp. Cider Vinegar
- 3 Tbsp. Pancetta
- 1 Tsp. Chives Minced
- Salt and Pepper
Instructions
- Place eggs in a medium sized pot. Cover eggs with 1 inch of water. Bring pot to a boil over medium-high heat. Once boiling, turn off the heat and cover. Leave the eggs in the hot water for 12 minutes. While the eggs are cooking prepare an ice bath by adding ice cubes to a bowl and filling the bowl with cold water. Once the 12 minutes has passed remove the eggs using a slotted spoon and place in the ice bath to stop the cooking. Let the eggs sit in the ice bath for 5 minutes. Drain the water from the ice bath and the eggs should be ready for peeling.
- Peel eggs and cut in half (length wise). Remove the yolk using a teaspoon and place in a small bowl. Set the cooked egg whites aside until ready for use; placing them in the fridge might be the best.
- Use a fork to mash the egg yolks. Add the mayonnaise, Sriracha, mustard and vinegar to the bowl. Combine all ingredients and mix until combined. Break up clumps as you stir. Taste the filling to see if it needs additional seasoning. If you want more heat add more Sriracha. Season with salt and pepper if desired. Transfer egg filling to a piping bag or a ziploc bag and place in the fridge until ready for use.
- Heat a small skillet over medium heat. Add pancetta to the skillet and cook until crispy. Transfer to a plate lined with a paper towel to allow the grease to drain.
- Assemble the deviled eggs by piping in the egg filling in to the cavity of the egg whites. If using a ziploc bag as the piping bag snip one corner of the bag and lightly squeeze the bag to distribute the filling. Top each egg with the crispy pancetta and a sprinkle of chives.
Great Devil Egg recipe!