Tag Archives: pickle juice

Deviled Eggs — Green Tomato, Smoked Salmon, Bacon et. al.

These are topped with leftover pulled pork & pickled green tomatoes.

These are topped with leftover pulled pork & pickled green tomatoes.

As a Southern woman of a certain age, it’s assumed that you can do a few things well. You can write a proper thank you note. You can drink good bourbon straight. And you can make a solid deviled egg.

I recently found out that one of my most quintessentially Southern lady friends doesn’t know how to do #3, so we remedied that last night.

The great thing about deviled eggs is you can make any flavor as long as you have a tasty base to start with. Mayo helps with that, but mustard goes a long way, as does pickle juice, the secret to All Good Things. Also important: axe the sweet relish most people use. That tip isn’t grandma-sanctioned, but it will give you a better “blank” slate to start with.

18 organic eggs
3 tbsp Duke’s mayonnaise
2 tbsp Dijon mustard
1 tbsp yellow mustard
1 tbsp pickle juice
1 tsp black pepper
salt to taste
paprika or cayenne

  1. Boil, cool and peel your eggs. (If you haven’t tried the hot-start method, see below. They’ll peel much easier.)
  2. Slice them in half and put all the yolks in one bowl. (And you don’t have to slice them vertically; Husk does them horizontally, and they are the devil masters.)
  3. Mash the eggs with a fork and add the remaining ingredients. Mix well. Taste and season.
  4. Separate yolk mix into 4 bowls (see below).
  5. For each ingredient, dice a 1/2 cup of your topping of choice and stir it into one bowl.
  6. Fill a Ziploc bag with the mix and cut a corner off. Pipe some filling into each egg.
  7. Top each egg with a 1-inch piece of the ingredient used in the filling. Chill until face-stuffing time.
The smoked trout variety at Husk. Can I get a swoon from all my fellow fatgirls.

The smoked trout variety at Husk. Can I get a swoon from all my fellow fatgirls.

Toppings:

With 18 eggs, you can make a bunch of kinds, but 4 different toppings works well for 18 eggs. Choose from any of the below, or use whatever you’ve got in the fridge — as long as the ingredient isn’t too sweet, anything is good stuff in an egg.

Witness:

  • Smoked salmon or trout
  • Pickled anything – green tomatoes, cucumbers, okra, etc.
  • Bacon
  • Ham (country or regular, shaved)
  • Prosciutto
  • Pulled pork
  • Olives
  • Raw tuna (topped with a dollop of wasabi)
  • Pimento cheese (what up, Marge)
  • Truffle oil

Hot-start boiling:

The fresher the egg, the harder it will be to peel when hard-boiled. This method makes them easier to de-shell without totally destroying them.

  1. Lower your eggs straight from the fridge into already-boiling water.
  2. Lower the heat to the barest simmer.
  3. Cook the eggs for 11 minutes.
  4. Shock them in ice water and let them chill for 15 minutes.
  5. Peel under cool running water.

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Filed under Appetizers, Comfort food, Party food, Side dishes, Snacks, Southern food