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Moose on Fire: Deviled Eggs for Easter — or Anytime You Grill

April 11th, 2009 · 1 Comment

By Debbie Moose



Debbie Moose: A Gal and Her Grill

When I was a kid, for fhe whole week before Easter each year my father would walk around the house singing, “Eastertime is the time for eggs, and the time for eggs is Eastertime.” Perhaps this early childhood ode to the egg balanced out my mother’s distain for them – she was allergic to them and rarely cooked them – and led me to the topic of my first cookbook: Deviled Eggs: 50 Recipes from Simple to Sassy (Harvard Common Press, 2004).

deviled-eggs Deviled eggs are just beautiful, so simple, and so great next to anything you cook on the grill. Their cool, creamy smoothness balances out the crunch and sometimes-spicy flavor of grilled food. You can make them even a whole day ahead of time, leaving no need to fuss with a side dish while you’re enjoying your lounge chair beside your grill. In fact, deviled eggs taste better if they have a chance to sit for a few hours, or overnight, in the refrigerator. The flavors come together better that way.

The biggest mistake people make when preparing deviled eggs is overcooking the eggs.

Having made a few hundred dozen, I’m a pro.  This technique has worked for me every time:

Place the eggs in a single layer in a saucepan, add enough cold water to cover them by about an inch, and bring the water to a good, rolling boil. When the water is boiling, cover the pot and remove it from the heat. Set a kitchen timer for 15 minutes. At the end of 15 minutes, drain the eggs and cool them down quickly, either under cold running water or by putting them in a bowl of ice water.

 This recipe from my cookbook cracks up the same old deviled egg. Put them out while you’re grilling for Easter Sunday, and they may be gone before the meal is ready – deviled eggs have a way of disappearing.

Pimento Cheese Deviled Eggs

  • 6 hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl
  • 1/4 cup finely shredded cheddar cheese
  • 1 tablespoon plus 1 teaspoon chopped pimentos, drained
  • 2 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 teaspoons chopped Vidalia or other sweet onion
  • 1/2 teaspoon grated garlic
  • Salt and black pepper to taste
  • Chopped pimentos for garnish

 Combine the thoroughly mashed yolks with the cheddar, pimentos, mayonnaise, mustard, onion and garlic. Taste, then season with salt and pepper.

 Fill the whites evenly with the mixture and garnish each egg half with chopped pimentos.

Makes 12

 (From Deviled Eggs: 50 Recipes from Simple to Sassy, by Debbie Moose, published by Harvard Common Press.)

 Hot tip of the week: If you want to be sure the yolks are centered in hard-cooked eggs, put a rubber band around the egg carton and turn it on its side. Let the carton sit like this in the refrigerator for a couple of days. Remember: older eggs peel more easily.

Debbie Moose, a food writer and cookbook author from Raleigh, NC, writes twice a month here about cooking outdoors. Check out her cookbooks: Potato Salad: 65 Recipes from Classic to Cool; Wings: More Than 50 High-Flying Recipes for America’s Favorite Snack; Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home; and Deviled Eggs: 50 Recipes from Simple to Sassy. Find out what else Debbie is cooking on her blog, Moose Munchies, at her web site, debbiemoose.com.

Tags: Holiday cooking · Moose on Fire: A Gal and a Grill

1 response so far ↓

  • 1 Ben // Apr 21, 2009 at 10:29 pm

    Wow, what a recipe.

    My mother makes the best deviled eggs, but rarely used anything other than mayo, bacon and a little mustard as my father does not eat pickels. We did eat pimento cheese and she could easily incorporate this into her next batch of deviled eggs.

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