Momma Told Me: The stinkier, the yummier.
I was not a very adventurous eater, as a child. Up until about 13 my father had to frequently bargain TV time and desserts just to coax spoonfuls of vegetables and unwanted protein (pretty much anything that wasn't chicken). And, while my Pop had his own diet peculiarities (he, to this day, refuses to eat any form of pasta, and substitutes it for rice no matter the dish), Momma would try anything without having to be asked. There was the time our family went to the Filipino neighbor's family banquet and sampled baby quail and quail eggs, or the time our Chinese neighbors brought over the delicacy of 'Shark Fin Soup' (which it turns out is like sipping toothbrush bristles), or the countless afternoons Momma would dine on Liverwurst, pate, and bagels. Yes, there was no lack of bold International cuisine in my household, but I remained staunchly closed off to new culinary experiences.
Nothing tried my resolve quite like family gatherings. There were always a few great Aunts who'd make the classic family meal staples. You know, the foods everyone recognizes, but few actually look forward to. There were the marshmallow topped sweet potatoes during the holidays (which inevitably ended up still in the pan with all the mallows scraped off), the green bean casserole, Grandma's special recipe fruit cake (now with 50% more grapefruit!), and my personal nemesis Deviled Eggs. Don't get me wrong, I loved eggs; scrambled. But hard boiled eggs, well, I didn't even care to paint them at Easter, let alone consume them. There was the sulfur smell they released when being made, or even if left in the fridge uncovered too long; and the slippery texture of the outer egg white 'shell.' It was certainly not for me. That is, until the foodie me, as an adult, was asked to make them for a relative on a special request.
The first time I made deviled eggs I was quite intimidated. Just the process of hard boiling and peeling eggs, alone, can be frustrating for a Type A person like me. I must've went through 2 dozen my first attempt, simply trying to get them cooked perfectly, then trying to peel them picture worthy. Let me tell you, home chefs, there will be whites peels and cracked halves; it happens. Food should always be about taste, firstmost- don't get hung up on presentation. Of course, I have learned a few helpful tips over the years. When picking your eggs to hard boil, use ones that are at least 4-5 days old (from the grocery store). for farm fresh, or personal laid eggs, allow one week prior to hard boiling. This will make peeling considerably easier. Add a pinch of vinegar to cold water (never place eggs in warm or boiling water to begin cooking, always start from cold), and be sure to rapid chill the eggs upon removal from the water. There are many hard-boiling techniques out there, but I usually use one that involves bringing the water to a boil, then turning the heat down to low and allowing the eggs to sit for 15 minutes, submerged.
Peeling hard boiled eggs can be a nightmare. Hopefully, you've avoided cracks by using the cold to hot method, and rapid cooling has ensured an even set within the shell. Trying to peel eggs that are still warm, even if only in the center, can lead to disaster. If using an ice bath to chill your eggs, remove them from the water and allow them to sit at room temperature 3-4 minutes prior to peeling. Next, begin by gently tapping the shell on a hard surface to create a few simple cracks on the surface. Then, gently roll the egg on a hard counter or surface until you feel the shell begin to peel from the egg's surface. Begin peeling, and voila! I, personally, like to cut my eggs width wise, rather than traditional lengthwise. By doing this I can shave a little off either end, and create a flat surface to stand the eggs without a special tray or platter; but to each their own.
You may recall I've been working through an original Potato Chip Recipe Series; and today's Deviled Eggs just so happen to be made with some ground potato chips. I suggest using sour cream and chive chips, processed to a find crispy powder, but traditional style Lay's will work just as well. They add a great flavor that really goes well with the richness of the bacon. If you're especially bold, you can even introduce some finely shredded cheddar cheese int the filling. And if you still find the concept of cooking with potato chips odd, my grandfather puts walnuts in his deviled eggs- anything goes!
What Daughter Says: You'll never see me scarf down Momma's Liverwurst, but I'm glad I've expanded my culinary palette.
Bacon Chipotle Deviled Eggs
***click here for printable deviled eggs recipe
Ingredients:
*14 Hard Boiled Eggs
*1/2 C Light Mayo
*1/2 C Light Sour Cream
*1.5 TSP Dijon Mustard
*1TSP Fresh Lemon Juice
*1/4 TSP Pepper
*1/3 C Crumbled, Cooked, Bacon
*1/3 C Finely Processed Potato Chips
*1/2 TSP Chipotle Powder
Directions:
1.) Take an even 1/4" off each end of the hard-boiled egg. Cut each egg, width wise in half and carefully spoon out the yolk into a medium bowl. Save 24 white halves (the extra eggs are to account for mistakes and bad eggs)
2.) Mash yolks with fork and place in food processor with mayonnaise, sour cream, mustard, lemon juice, pepper, chipotle, bacon, and potato chips. Blend until smooth. (Add finely shredded cheddar cheese if desired.)
3.) Spoon or pipe 1 mounding TBS of yolk mixture into each egg white. Garnish wish excess Chipotle powder/bacon crumbles. Keep refrigerated up to 5 days, covered.
