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
- Boil, cool and peel your eggs. (If you haven’t tried the hot-start method, see below. They’ll peel much easier.)
- 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.)
- Mash the eggs with a fork and add the remaining ingredients. Mix well. Taste and season.
- Separate yolk mix into 4 bowls (see below).
- For each ingredient, dice a 1/2 cup of your topping of choice and stir it into one bowl.
- Fill a Ziploc bag with the mix and cut a corner off. Pipe some filling into each egg.
- 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.
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.
- Smoked salmon or trout
- Pickled anything – green tomatoes, cucumbers, okra, etc.
- Ham (country or regular, shaved)
- Pulled pork
- Raw tuna (topped with a dollop of wasabi)
- Pimento cheese (what up, Marge)
- Truffle oil
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.
- Lower your eggs straight from the fridge into already-boiling water.
- Lower the heat to the barest simmer.
- Cook the eggs for 11 minutes.
- Shock them in ice water and let them chill for 15 minutes.
- Peel under cool running water.
I’ve said it before and I’ll say it again – I want nothing to do with cucumbers… unless they’re part of some great-smelling lotion line by Dove, The texture, the seeds, the squishy texture – they are just not for me. Unless you pickle them.
I am a self-professed pickling junkie, and with this recipe The Chef proved that vinegar is so magical it can even make a cucumber palatable. He likes to serve these on top of Bulgogi (a truly delicious Korean taco alternative) or under grilled shrimp as an appetizer. Go. Make. Believe.
4 cucumber, peeled, seeded and sliced thin
1/2 yellow onion, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 cup rice wine vinegar
2 tsp sugar
salt to taste
1/3 cup olive oil
1 tbsp chopped cilantro
- Start by making the dressing: Mix vinegar, sugar, salt, and oil. Taste. If it’s too tart add sugar; if it’s too sweet add vinegar.
- Mix dressing and the rest of the ingredients together. Let sit in fridge for at least 2 hours.
I hate red onions. I love pickled things. By all accounts, this dish should break even at best. It does SO much more. These were without a doubt the highlight of The Chef’s birthday meal (and, of course, one of the parts he prepared himself).
They have the perfect crisp, salty, spicy bite, and I have no doubt they’re fantastic on everything. Barrett likes to use them on tacos, sandwiches, burgers or anything braised. I like to eat them straight.
2 red onions sliced very thin
12 oz of red wine vinegar
couple squirts of honey
salt and pepper to taste
- Heat vinegar, honey, salt, and pepper.
- Once warm, pour over sliced red onions.
- Cool and refrigerate until ready to use.
I think these are even better a few days later, so keep your hands off for a while. If you can.
The Chef assures this is awesome over seared tuna or grilled salmon. While I usually shy away from cucumbers in general, I think the pickleyness (new word. check it.) of this could win me over like Caroline’s Cucumber Dip did. Try it on for size.
1/2 red onion, sliced thin
1 tablespoon of ginger, slice in half
1 cup rice vinegar
1/3 cup of sugar
1/2 jalapeno, minced
1 lime, juice only
1 1/2 cucumber, peeled, sliced, and deseeded
1/8 cup cilantro, chopped
1/2 tablespoon salt
1/2 tablespoon cumin
- In a medium size sauce pot combine red onion, ginger, vinegar, and sugar. Cook over medium heat until it becomes slightly thick (about 20 minutes)
- When thickened, remove from heat and let cool completely and remove ginger slices.
- In a mixing bowl, combine jalapeno, lime juice, cucumbers , cilantro, salt, and cumin
- Once the sauce has cooled completely pour over cucumbers and toss gently.
I don’t even like cucumbers, and I LOVE this dip. Pickling the cucumbers overnight makes this a mess o’ salty goodness.
2 large cucumbers (deseeded)
½ cup of vinegar
2 tsp. of salt
½-1 tsp. of garlic salt
2 (8 oz.) pkgs. of cream cheese
- Wash and grate unpeeled cucumbers
- Add vinegar and salt to the grated cucumbers
- Stir, cover and let stand overnight in fridge
- Next day press out liquid.
- Blend garlic salt, cream cheese and combine with cucumbers