It has been absolutely years since I made deviled eggs but in preparation for a special visitor on Monday, I am messing around with some potential appetizer recipes. I have been messing around with the idea of an updated 60s theme menu, so deviled eggs are on the list. Deviled eggs have a bad reputation, but let's face it - done well they will disappear off a party table in minutes flat.
Initially I thought of updating them with some of the ideas from my Edemame Hummus experiment, but after a lot of searching, I cam across two interesting variations on deviled eggs that I decided I should try from Momofukufor2. I liked the concept behind both recipes, and the fact that the kimchi eggs necessitated a trip to Korea Town (Bloor and Christie area) in Toronto.
There are a variety of methods for hard cooking eggs, but I have subscribed to the Martha Stewart school of egg cookery for a number of years. I find that any other method leaves me with that grey tinge around the outside of the egg yolk (sulphur) and I don't find that appetizing. Domestic Goddess Martha says that the best "boiled eggs" aren't actually boiled at all - they are slow cooked, which prevents the whites from becoming rubbery.
How to boil eggs à la Martha:
To hard boil eggs, place large eggs in a single layer in a medium sized sauce pan and cover with cold water by 1 inch. Add 2 tablespoons of white vinegar to the water. Bring to a boil over high heat, cover and then immediately remove from heat. Let sit for 12 minutes, then using a slotted spoon remove eggs from cooking water and transfer to a bowl of ice water to stop cooking. Let cool for at least 5 minutes before using.
How to boil eggs à la Martha:
To hard boil eggs, place large eggs in a single layer in a medium sized sauce pan and cover with cold water by 1 inch. Add 2 tablespoons of white vinegar to the water. Bring to a boil over high heat, cover and then immediately remove from heat. Let sit for 12 minutes, then using a slotted spoon remove eggs from cooking water and transfer to a bowl of ice water to stop cooking. Let cool for at least 5 minutes before using.
6 eggs
1/4 cup chopped kimchi (available at Korean grocery stores)
4 precooked bacon rashers, nuked for 30 seconds and chopped into small pieces)
1/4 cup mint leaves, thinly sliced and chopped
3 tablespoons low-fat mayonnaise
1/4 teaspoon salt
Directions:
Hard boil the eggs using your chosen method, and cool to room temperature. Peel eggs by cracking shells gently on a cutting board and removing the shell. Cut your eggs in half and remove the yolks from the eggs and place in a separate bowl. Mash yolks with a fork until crumbly. Set the whites aside until you are ready to fill them.
Reserve a tiny amount of kimchi, bacon and mint for garnish, then add the rest to the bowl with the egg yolks. Add the mayonnaise and gently mix until the egg yolk mixture comes together. If it looks too dry, add a touch more mayonnaise. Using a teaspoon, scoop the filling into the egg white halves and garnish with the reserved bacon, kimchi and mint.
I really like the sound of these! I enjoy adding kimchi to scrambled eggs with bacon and the flavour combo is definitely a winner!
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