- Food and Cooking
Jack's World Famous Deviled Eggs for Adults Recipe
When you’re going to a church potluck in the Midwest the mind often turns first to bringing deviled eggs – always a good standby. However, my mind usually works a little skewed so I decided to change things somewhat from tradition.Not that there is anything wrong with the basic mayo/mustard style of deviled egg but let's be honest – they can get a little boring.
Here are two completely different types of deviled eggs that will perk up any party whether it is down home and casual to one serving royalty and the sophisticated. The first is influenced by the Italians and the second by Asian-Indian flavors.
- 16 Medium to Large Eggs, Hard Boiled
- 4 Tablespoons Butter
- 8 Tablespoons Olive Oil
- 1 Bay Leaf
- 1 Teaspoon Fennel Seed
- 1 Clove Garlic, Minced
- 1 Tablespoon Quality Curry Powder
- !/2 Strip Bacon, Cooked until crisp
- 1/4 Cup Freeze Dried Tomatoes
- 1/4 Cup Parmesan Cheese
- 1 Heaping Tablespoon Capers, Well rinsed and rough chopped
- 1 Heaping Teaspoon Black Olives, Fine Minced
- 1 Teaspoon Sweet Red Bell Pepper, Fine Minced
- 1 Small Can Anchovies, Drained, Rinsed and Separated
- 1 Jar Mango Chutney
- 1 Bunch Cilantro Leaves, Fresh
- To Taste Salt and Pepper
Italian and Asian-Indian Influenced Deviled Eggs
- First, the Italian Deviled Eggs. Place half of the olive oil and butter into a ramekin or other small microwave dish. Place the bay leaf, fennel seeds, and garlic into the dish. Microwave on high for 45 seconds. Let the dish sit for at least an hour so the oil becomes infused with the flavors. Right before using strain the oil of the leaf, seeds and garlic.
- Place the dried tomatoes, bacon strip and the cheese into a blender or food processor. Whirl until the ingredients have become powder. Set aside until you need the powder.
- Cut eight of the hard boiled eggs in half as traditional and place the yolks into a mixing bowl. Mash them thoroughly with a fork. Slowly pour the oil/butter into the bowl as you vigorously whisk the yokes until they become creamy. You can also do this with with a mixer, blender, or food processor.
- Gently fold in the capers, olives and red peppers. Add black pepper to taste but no salt as the other ingredients have that already. Spoon or pipe the yoke mixture into the eggs. Garnish the eggs with the powdered blend of the tomatoes, bacon and cheese. Add a strip of anchovy to the top of the egg.
- As a side note, you'll probably have some of the powder left over after the garnishing. It works great as a topping for mashed or backed potatoes, soups, mac 'n' cheese, popcorn, and most anything else you can imagine.
- The Asian-Indian Deviled Eggs are much simpler but every bit as tasty.. Place the remaining half of the olive oil and butter into a ramekin or other small microwave dish. Place the curry powder into the dish. Microwave on high for 45 seconds. Let the dish sit for at least an hour so the oil becomes infused with the flavors. The microwaving is done at the same time as the other ramekin.
- Prepare the remaining eggs the same as the previous ones. Slowly whisk the curry-flavored oil/butter into the yolks until the mixture is smooth. Add salt and pepper to taste. After filling the egg with the yoke mixture make a small indention into the top of the mixture and about half down to the bottom of the egg. I use the round handle end of my spatula to do this. Fill this little "well" with a small spoonful of the mango chutney. Garnish with a whole cilantro leaf. As an alternative you could use mint or parsley.