Eggcelent Deviled Eggs

     I am NOT a chef.  I am NOT trained as a chef.  I don't claim "chefiness."  BUT  I do like to eat.  I do like to feed people.  And for as long as I remember I have been able to taste what ingredients are in what I am eating.  I did not realize everyone could not do this.  I also love to play with ingredients in recipes and that is how I came up with these recipes.
     I have 3 very good friends with whom I meet up with a few times a year.  We usually drink wine and bring things to eat.  One such day I decided to play with deviled eggs and take those to our gathering.  I "deconstructed" several egg dishes and turned them into a deviled egg.  I thought of all the different ways I have eaten eggs,  for example; Ham and Eggs. I made the classic deviled egg and added finely diced ham.  Chorizo con huevos is a Mexican classic.  I added the cooled  fried chorizo to the egg mixture. Sausage and eggs, another common breakfast.  I made some sausage and just diced it very fine. Shrimp omelet is one of my favorites.  I sauted some shrimp in butter and diced them and then gently folded it into the egg mixture. I could go on and on but I know you get the idea.  Just let your imagination guide you.

     Just note that whatever you add to the egg mixture must be cool.


Hard Boiled Eggs

6 large eggs
2 TBSP full fat mayo
1 tsp. plain yellow prepared mustard
1 tsp dill pickle juice right from the jar
S/P to taste (about 1 tsp. of salt and 1/2 tsp. pepper)

Garnish
1 TBSP finely chopped parsley
a sprinkle of paprika for each egg once filled



To boil eggs
1)  Place 6 eggs in a single layer in the bottom of a pot and add enough water to cover by at least an inch.
2)  Bring to a hard fast boil and boil for 5 min.
3) Turn off heat and let stand for at least 15 min.
4)  Drain and fill pan with ice and enough water to cover the eggs for another 15 min.
5)  Drain.  Shake the eggs in the pan to loosen the shell. Peel the eggs. Refrigerate until ready to use.

Yolk mixture
6)  Cut eggs in half the long way.
7)  Scoop out the yolk. Put yolk in a bowl and mash with a fork.
8)  Add mayo. Stir.
9)  Add  prepared plain old yellow mustard.  Stir.
10)  Add secret ingredient... dill pickle juice.
11)  Fill each egg with about 1 heaping tsp. of mixture or use a pastry bag and pipe it in the egg.
12)  Sprinkle each egg with  parsley for garnish.
13) Sprinkle each egg with paprika for color on each individual egg.


To make the ham deviled egg add 1 heaping TBSP of ham. I garnished these with dill.
To make the chorizo add about 1 heaping TBSP. of fried chorizo.  I garnished these with cilantro.
To make the sausage and egg add 1 fried sausage link diced very finely.
To make the shrimp and egg, I sauted about 1 heaping TBSP of  the tiny bay shrimp and coarsely chopped them. I garnished these with very thin strips of basil.