The best deviled eggs (ever)
June 17, 2011 § 2 Comments
My friend Tatiana introduced me to cream cheese in deviled eggs, and they are so delicious. Here’s her innovation, along with my Cajun twist.
Start with 12 eggs.
Place them in a pan and cover with cold water and 1 teaspoon sea salt. The salt is important because it toughens the shells, preventing them from breaking open while cooking and making a big stringy eggwhite mess in the pan.
I use sea salt, but plain old iodized salt does just as well.Bring the water to a boil, and allow the eggs to boil for exactly 7 minutes. Immediately turn off the heat, and remove the pan from the stove. Place the boiled eggs in cold water. Add ice cubes to hasten the cooling process. Peel the eggs, and cut them in half, removing the egg yolks, and placing them in a bowl.
Assemble the remaining ingredients: mayonnaise, a block of cream cheese, diced jalapeno peppers (all shown below), along with celery salt, Tabasco sauce (optional), pepper, powdered mustard powder, and powdered chipotle pepper.
Place the cream cheese into the bowl with the egg yolks, and add 2 tablespoons mayonnaise, about a tablespoon pickled jalapenos, 1-2 dashes of Tabasco sauce, 1/2 teaspoon powdered mustard, freshly ground pepper, and a few good shakes of the celery salt.
Stir together well, using a fork to break up the cheese and the egg yolks.
Stuff the mixture into the egg white shells. They will be overflowing. Don’t worry about how they look; just do your best. Place the filled eggs on a plate, or in a deviled egg container as I have here. Sprinkle lightly with the chipotle powder.
Meanwhile, give the empty cardboard egg carton to the dog to play with (our dogs love empty egg cartons).