During the holidays and football playoffs I always try to think of great “finger foods” that my friends and family can snack on while watching the game. Our house has seen its fair share of sushi, jerk wings and gyoza over the years which makes sense considering that my family is from Jamaica and Japan…but this year I’ve been tinkering with appetizers that reflect the other part of my culture, South Carolina low country and New Orleans/Gulf Coast. In the South, one of the best “go-to” appetizers is deviled eggs. Deviled eggs show up for every occasion, from picnics and BBQ’s, to weddings and funerals; they are inexpensive, easy to make and easy to transport. We always have eggs because we get extras from JJF farm when we need eggs for our Bed and Breakfast Catskill Maison. The hens are really cared for, fed well, and have their own separate nests to “roost” in after running around. As I’ve posted time and time again, it really makes a difference where you get your food, our eggs don’t taste like the eggs that you get from the supermarket, and they don’t look like supermarket eggs either.
For those of you who plan to watch the “Big Game” in a couple of weeks, I’m posting the below deviled egg recipe in case you are going to host a Super Bowl Party…I will not be watching since my Giants didn’t even make the playoffs, but for those of you who do watch, these little treats will not disappoint.
Eggs (preferably free-range/free roaming as they taste the best and the yolks are very yellow and creamy), brown mustard (teaspoon to tablespoon), relish (teaspoon), horseradish (1/2 teaspoon), mayonnaise (a couple of tablespoons like 2 or 3), salt, pepper, paprika, Worcestershire sauce (4 or 5 dashes), hot sauce 4 or 5 dashes.
Honestly you can play with the above amounts of condiments, just begin to add and taste and judge the amount of each condiment based on your tastebuds…if it were left up to me I’d almost leave the mayo out, because I think mayo is gross but that’s another post for another day.
Set the eggs in a pot of cold water, bring the water to a boil and then turn off the flame and let the eggs sit for 10 minutes in hot water. (This ensures that you don’t get that terrible army green hue around the yolk). Then carefully cut the eggs in half lengthwise and remove all yolks into a bowl. Add all other ingredients to taste and until your egg mixture has a consistency of creamy peanut butter (I hate mayo so I add more mustard but if you are a mayo person and want to add mostly mayo feel free). Put the yolk mixture into a piping bag (or if you are “frugal” like I am, get a zip-loc bag and squeeze the yolk mixture into a corner and snip off the corner). Pipe the mixture into the hollow egg whites, and sprinkle the top with paprika.