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)
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.
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I love deviled eggs and I'd love to read this book! What a fantastic cover! smurphee@yahoo.com
ReplyDeleteRecently had some with crab! Yumm!!
ReplyDeleteI love deviled eggs. Thanks for the contest. ckmbeg (at) gmail (dot) com
ReplyDeleteLove some deviled eggs!! Love the cover of this book. jawdance@yahoocom
ReplyDeleteLove deviled eggs. Need to make them again soon. Love the cover of your book and sounds like a fun read.
ReplyDeletea.connolley@gmail.com
Your eggs look very high society! My sister makes deviled eggs for every potluck pitch in occasion and they always disappear.
ReplyDeleteBleakney750@yahoo.com
We make Deviled eggs most holidays. Thank you for this chance. 1cow0993(at)gmail(dot)com
ReplyDeleteThank you for the opportunity to win! Deviled eggs are perfect for summer picnics! prockish2013@gmail.com
ReplyDeleteLove deviled eggs anytime.
ReplyDeleteThank you for the chance.
puabcspa22@gmail.com
Thanks for the recipe. Love deviled eggs. Also thanks for the chance to win your book! Looks good!
ReplyDeletefaithdcreech at gmail dot com
Yum, I love deviled eggs. I just learned to knit and I would love to read this book.
ReplyDeletekozo8989@hotmail.com
Love deviled eggs. Yum. Book sounds good
ReplyDeleteThank you
jwhaley4@aol.com
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.
ReplyDeleteI 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.
ReplyDeleteYears 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
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
ReplyDeleteI love deviled eggs but gun-shy of the caviar. In the rural south we often refer to them as dressed eggs.
ReplyDeletebrowninggloria(at)hotmail(dot) com
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
ReplyDeleteThanks for this lovely giveaway. The recipe is great for an appetizer for guests for lunch. saubleb(at)gmail(dot)com
ReplyDeleteThat 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.
ReplyDeletelkish77123 at gmail dot com
Appetizing deviled eggs which are perfect for the summer. Thanks for this lovely idea. The book sounds intriguing. elliotbencan(at)hotmail(dot)com
ReplyDeleteI 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!
ReplyDeleteibmandums(at)yahoo(dot)com
I have a plate from my great- grandmother that I use to serve my deviled eggs on. Brings back such wonderful memories!
ReplyDeletedonnaing1(at)gmail(dot)com
Welcome, Peggy. These eggs look delicious. Congrats on the new release. ~ Daryl
ReplyDeleteDeviled 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
ReplyDeleteLove deviled eggs - when I seem the sprinkled with paprika they make me thing of my mom.
ReplyDeletekkat(dot)edwards(at)gmail(dot)com
Deviled Eggs are a usual favorite and if you 'upgrade them' even better,(depending on whom you expect to partake of them). I always use a pastry bag and opened star tip; it is little effort and makes such a difference.
ReplyDeleteI went to help a friend who was hosting a graduation party. Her husband rushed in and handed me a container. He whispered to me,"Thank heavens you're here! We were out of paprika for the deviled eggs and she asked if we could use cayenne!"
I wish you success.
Tonette
tonettemjs@gmail.com
Love deviled eggs. Going to try some in my instant pot. Thanks for the recipe and the chance to win your book. kayt18 (at) comcast (dot) net
ReplyDeleteKnitting + Eating = recipe for Comfort
ReplyDeletesj7272@msn.com
Great recipe....think I'll make some today! Thanks for the opportunity...looks like a great read!��
ReplyDeleterenesanz@yahoo.com
Love deviled eggs and those look delicious
ReplyDeleteLove deviled eggs. They were the food to bring to cookouts. Saamm7@msn.com
ReplyDeleteEggs that have been "boiled" for an excessively long time get a green color to the yolk.
ReplyDeleteI supposed it doesn't matter too much with yours since the yolks are being mixed with other ingredients and covered with caviar.
If you want non-green egg-yolks (with or without ham!) cook them for a shorter time. 10-12 minutes sitting off heat after the rolling boil should be plenty.
libbydodd at comcast dot net
Thank you Peggy, you’re very kind to offer this. If I’m lucky effort you can reach me at plrusk@msn.com. Happy Memorial Day. Norm did a great job with the pics.
ReplyDeleteYou've made me hungry . . . and curious for the book. <3
ReplyDeleteYummy minus the caviar! Happy Memorial Day! I would LOVE to win your book! lindaherold999(at)gmail(dot)com
ReplyDeleteI love deviled eggs. This sounds like a great recipe to try. And a great book to read. Thanks.
ReplyDeleteidlivru1(at)gmail(dot)com
I just made deviled eggs. No one else in my family will eat them, so i made them just for me.
ReplyDeletethomasgerald@Juno.com
I live in South Carolina. Deviled eggs are a staple in our diet. LOL...I make them a LOT. I have my late grandma's deviled egg platter that I use to put them on. I think of her every time I use it. It is precious to me. Thank you for the chance to win. I can't wait to read this book!! bentleyboy22@comcast.net
ReplyDeleteI am not a fan of deviled eggs, however, your recipe sounds promising. Thank you for the giveaway. ringo_94@hotmail.com
ReplyDeleteI love deviled eggs and will definitely try your recipe. I would love to read this book. judytex787@att.net
ReplyDeleteCool recipe and ty for the giveaway! Legallyblonde1961 at yahoo dot com
ReplyDeleteI love deviled eggs but peeling them is a messy mess.
ReplyDeleteCandykennedy45@gmail.com
DeleteLove deviled eggs!
ReplyDeletejtcgc at yahoo dot com
I am not a fan of deviled eggs, but my so-in-law is so I make them for him! Thanks for the chance! rraley827@gmail.com
ReplyDeleteThey look delicious I love deviled eggs I'll try your recipe soon. I do want to read your book! Donakutska7@gmail.com
ReplyDeleteYummy, qill definitely need to try this recipe! Your book sounds interesting! Thanks for the chance!
ReplyDeletebernice-kennedy(at)sbcglobal(dot)net
We love deviled eggs. I think I would love the book even more. I love knitting. My aunt taught me as a sophomore in high school in 1963.
ReplyDeletelkrussell127@gmail.com
I love deviled eggs! Will have to try them with the tabasco. Have not had that version before.
ReplyDeleteturtle6422 at gmail dot com
tiger_of_mu@yahoo.com
ReplyDeleteHaven`t had Deviled eggs in a while. Book sounds interesting. ctymice(at)gmail(dot)com
ReplyDeleteI love deviled eggs. Thanks for this great recipe. doward1952(at)yahoo(dot)com
ReplyDeleteI make my Dad's Deviled Eggs but I don't eat them. Thank you for this chance. pgenest57(at)aol(dot)com
ReplyDeleteDeviled eggs and a cozy mystery book with kitties and knitting! Some of my favorite things!!
ReplyDeletesherievoss@msn.com
I loved deviled eggs! I make them a couple of times a month. JL_Minter (at) hotmail (dot) com
ReplyDeleteI like making and eating deviled eggs. Thanks for the giveaway! lclee59(at)centurylink(dot)net
ReplyDeleteThis is one of my favorite foods in the world. I can literally eat a plate of them...thank you for the recipe and the contest.
ReplyDeleteMarilyn ewatvess@yahoo.com
Great recipe, Thanks for this great chance. lindamay4852@yahoo.com
ReplyDeletethe book cover is so cute. Copied the deviled egg recipe, loos so good. Thank you for the giveaway. queenvictoria50 (@) aol (dot) com
ReplyDelete