Sunday, May 26, 2019

Deviled Eggs Fit for a Queen + #Giveaway!










Please give a warm welcome to Peggy Ehrhart who writes the Knit & Nibble Mysteries. Her latest book, Knit One, Die Two, is the third book in the series and involves a litter of kittens!

Don't miss her giveaway at the end of this post!









Besides her knitting hobby, my sleuth Pamela Paterson loves to cook—thus the tagline of the series in which she stars: Knit & Nibble. In the Knit & Nibble books she’s often baking sweet goodies to serve with coffee and tea when her knitting club meets at her house—and each book includes a recipe for a goody baked in that book.

Besides the goodies, however, deviled eggs are a specialty of hers. Pamela collects deviled-egg platters, as do I—from thrift stores, tag sales, and flea markets—and she often makes deviled eggs for the pleasure of showcasing one of her vintage platters. Deviled-egg platters are usually made of pottery and decorated with motifs like proud chickens watching over their eggs. But some are more elegant.

Inspired by the cut-glass deviled-egg platter in my collection, which seemed to demand a more elegant version of a usually humble recipe, I invented Deviled Eggs Fit for a Queen. The pairing of hard-boiled eggs and caviar made sense because connoisseurs of caviar often accompany it with chopped hard-boiled egg.

What you’ll need:

6 hard-boiled eggs
2 tablespoons mayonnaise
1/2 teaspoon salt
A few grinds black pepper
1/4 to 1/2 teaspoon powdered mustard
1/8 teaspoon Tabasco—optional
About 2 tablespoons caviar (1 ounce)


 
A note on the caviar: I used a small jar of inexpensive caviar from the supermarket—and I had a lot left over. It was labeled “Black Capelin Caviar,” it was from Iceland, and it was right there with the anchovies and canned tuna. But if you are feeling extravagant, you can buy a bit of the fancy fresh kind from a gourmet shop. You only need a tiny dab for each egg half.

Here’s an easy method to end up with hard-boiled eggs cooked just right. Starting at least a few hours in advance, or the night before, put the eggs in a saucepan large enough to accommodate them in one layer. Cover them with water and add an additional inch. Put the lid on the pan and bring the water to a rolling boil—you can hear when it reaches this stage. Lift the lid to make sure the water is really boiling well, then put the lid back on and turn off the heat. Leave the covered pan on the same burner until the water cools completely or until the next morning.


What to do:

Peel the eggs and cut each one in half lengthwise.



Pop the yolks out by holding the halves over a bowl cut side down and squeezing gently. Set the empty whites aside.


Mash the yolks with a fork.


Add the mayonnaise, salt, pepper, powdered mustard, and the Tabasco if you are using it.


Mix everything well.

To fill the whites, you can simply spoon the filling in, trying to make it look smooth and nice. If you have a cookie press, you can use that for a professional look.



 

Here are the almost finished eggs in the cut-glass platter.


Top each egg half with half a teaspoon of caviar.


Deviled eggs can be topped with many other things besides caviar. The classic look is a sprinkle of paprika, but I sometimes use capers (3 or so), or green or black olives cut in half. If the green olives have pimentos all the better. Cut them crosswise instead of lengthwise so you have a green circle with a red center. If you like the fishy idea but not caviar, you can use bits of anchovy.


A big thank-you to my husband Norm Smith for taking these photos!

Peggy is giving away a copy of her book, Knit One, Die Two! To enter, please leave a comment with your email address so we can find you! Sorry, US only, please.
-->

59 comments:

  1. I love deviled eggs and I'd love to read this book! What a fantastic cover! smurphee@yahoo.com

    ReplyDelete
  2. Recently had some with crab! Yumm!!

    ReplyDelete
  3. I love deviled eggs. Thanks for the contest. ckmbeg (at) gmail (dot) com

    ReplyDelete
  4. Love some deviled eggs!! Love the cover of this book. jawdance@yahoocom

    ReplyDelete
  5. Love deviled eggs. Need to make them again soon. Love the cover of your book and sounds like a fun read.
    a.connolley@gmail.com

    ReplyDelete
  6. Your eggs look very high society! My sister makes deviled eggs for every potluck pitch in occasion and they always disappear.
    Bleakney750@yahoo.com

    ReplyDelete
  7. We make Deviled eggs most holidays. Thank you for this chance. 1cow0993(at)gmail(dot)com

    ReplyDelete
  8. Thank you for the opportunity to win! Deviled eggs are perfect for summer picnics! prockish2013@gmail.com

    ReplyDelete
  9. Love deviled eggs anytime.
    Thank you for the chance.
    puabcspa22@gmail.com

    ReplyDelete
  10. Thanks for the recipe. Love deviled eggs. Also thanks for the chance to win your book! Looks good!
    faithdcreech at gmail dot com

    ReplyDelete
  11. Yum, I love deviled eggs. I just learned to knit and I would love to read this book.
    kozo8989@hotmail.com

    ReplyDelete
  12. Love deviled eggs. Yum. Book sounds good
    Thank you
    jwhaley4@aol.com

    ReplyDelete
  13. I enjoy deviled eggs myself. But I have to be in the mood as I boil 2 dozen eggs every week or so for after school snacks, or on the road protein. Thanks for the chance to win and learn about your series.

    ReplyDelete
  14. I like deviled eggs, but my family didn't so I did not make them often. And I always that it was too much work if they weren't going to eat them.
    Years later, hubby said he does like deviled eggs (like at a church potluck), but now I am too lazy to make them.
    This recipe sounds good - but I would leave off the caviar, or anchovies.
    The book sounds fun and a good read. It is going on my TBR list.

    donna (dot) durnell (at) sbcglobal (dot) net

    ReplyDelete
  15. Been awhile since I've made deviled eggs. This article is good inspiration. Thanks for the idea, motivation, & the recipe. deepotter (at) peoplepc (dot) com

    ReplyDelete
  16. I love deviled eggs but gun-shy of the caviar. In the rural south we often refer to them as dressed eggs.
    browninggloria(at)hotmail(dot) com

    ReplyDelete
  17. I like your deviled egg crystal plate, and I love deviled eggs. Thanks for including the egg boiling instructions as I always need help with this step. Thanks for visiting and sharing your recipe with Mystery Lovers' Kitchen! bobandcelia@sbcglobal.net

    ReplyDelete
  18. Thanks for this lovely giveaway. The recipe is great for an appetizer for guests for lunch. saubleb(at)gmail(dot)com

    ReplyDelete
  19. That sounds like the simplest way to boil eggs I have heard of. I need to boil some today. I will have to try that method. Thanks.
    lkish77123 at gmail dot com

    ReplyDelete
  20. Appetizing deviled eggs which are perfect for the summer. Thanks for this lovely idea. The book sounds intriguing. elliotbencan(at)hotmail(dot)com

    ReplyDelete
  21. I love deviled eggs but I'm always appalled when I find people that don't use mustard in theirs (I'm looking at you, mother-in-law ��) Yours sound great, though!
    ibmandums(at)yahoo(dot)com

    ReplyDelete
  22. I have a plate from my great- grandmother that I use to serve my deviled eggs on. Brings back such wonderful memories!
    donnaing1(at)gmail(dot)com

    ReplyDelete
  23. Welcome, Peggy. These eggs look delicious. Congrats on the new release. ~ Daryl

    ReplyDelete
  24. Deviled eggs are one of my favorite things to eat. I love them. I would love to win this book too. Thank you for the chance. frauenb(at)gmail(dot)com

    ReplyDelete