Tuesday, May 31, 2011
Plain Ole Deviled Eggs
In my previous post, I pretty much attacked 'foodies' everywhere for creating a culture of culinary excess. Yet, I backed up my argument with 5 minimalist meals that feature only 1 pot, 1 pan, and just 5 ingredients. Proof positive that you don't have to be a Michelin star chef with a stocked kitchen to pull off excellent meals.
What I didn't do, however is provide you with an outstanding recipe for an essential part of my satire - a plain ole deviled egg.
I shall give credit where credit is due. These were made by Momma. In fact, I get quite a bit of my inspiration and culinary knowledge from her. She's an all-star in the kitchen, and as such I'm always proud to be her sous-chef. The best part? Expect a book from her within the year. Yes, I said it. The myth, the legend, the culinary god that is Yvonne Moore will be producing and publishing a cookbook. Watch out Ina Garten - you've got competition!
Of course, you gotta love Momma for keeping it simple. After-all, these delicacies feature only . . . wait for it . . . 5 ingredients!
Cheers!
Plain Ole Deviled Eggs
12 Large Eggs
2 Tablespoons Mayonnaise
Kosher Salt
Fresh Cracked Pepper
Paprika, garnish
Place eggs into a large pot and cover with at least one inch of water. Bring water to a slow boil for one minute, cover, and turn off heat. Allow eggs to sit and cook for 10 - 12 minutes. Remove eggs and allow to cool. When eggs have reached room temperature, carefully peel the outer layer and cut in half lengthwise. Remove yolks and place into a bowl. Add mayonnaise to bowl and mash using a fork until creamy, adding more mayonnaise if necessary. Season with salt and pepper to taste. Spoon yolk mixture back into the eggs and garnish with paprika. Serve.
What I didn't do, however is provide you with an outstanding recipe for an essential part of my satire - a plain ole deviled egg.
I shall give credit where credit is due. These were made by Momma. In fact, I get quite a bit of my inspiration and culinary knowledge from her. She's an all-star in the kitchen, and as such I'm always proud to be her sous-chef. The best part? Expect a book from her within the year. Yes, I said it. The myth, the legend, the culinary god that is Yvonne Moore will be producing and publishing a cookbook. Watch out Ina Garten - you've got competition!
Of course, you gotta love Momma for keeping it simple. After-all, these delicacies feature only . . . wait for it . . . 5 ingredients!
Cheers!
Plain Ole Deviled Eggs
12 Large Eggs
2 Tablespoons Mayonnaise
Kosher Salt
Fresh Cracked Pepper
Paprika, garnish
Place eggs into a large pot and cover with at least one inch of water. Bring water to a slow boil for one minute, cover, and turn off heat. Allow eggs to sit and cook for 10 - 12 minutes. Remove eggs and allow to cool. When eggs have reached room temperature, carefully peel the outer layer and cut in half lengthwise. Remove yolks and place into a bowl. Add mayonnaise to bowl and mash using a fork until creamy, adding more mayonnaise if necessary. Season with salt and pepper to taste. Spoon yolk mixture back into the eggs and garnish with paprika. Serve.
Labels:
Appetizers
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment