There’s not a lot I feel the need to fight about, but I’ll fight someone for the last deviled egg. And really – I’ll fight someone for the first deviled egg if I have to. By ‘fight’ I most definitely mean ‘dance battle’ because I’ve been working on my spinning floor moves for the last two days and I’m ready to do battle, especially where deviled eggs are involved.
Do we have to fight about deviled eggs?
I mean… no. But have you seen these things!? They’ve been muffuletta’d (new word). The act of muffuletta-ing ( I love a new verb) involves topping something with salami, ham, provolone, and olive salad. I now humbly suggest applying this technique to most every savory item you can think of and promptly dancing around the kitchen about it (for dance battle practice).
The invitation is to start with these eggs.
There is an easy and definitive way to make perfect hard boiled eggs every time. The internet will tell you a million and a half ways but let me offer you just one – and it’s fool proof. Not that you’re a fool, you’re totally not.
Bring a pot of water to a boil, a real good boil. Add cold eggs to the boiling water (yep – it’s ok!) and simmer the eggs for 11 to 12 minutes. Mmm hhmmm. Make an ice bath for the eggs in a big bowl and after 12 minutes, spoon the hot eggs into the cold water. Let them chill in the water for 5 minutes or so though a few minutes longer won’t be a problem. To easily peel the eggs, crack the shells against the sides of the ice bath bowl and peel the eggs under the cold water. That water will sneak between the egg white and the shell membrane and make peeling a breeze. You should be good to go! I don’t make the rules, I’m just here to share them with you, ya know?
Slice the eggs lengthwise and place all the sunny yolks in a medium bowl.
We’ll add mayonnaise (I like avocado mayo the best), Creole or whole grain mustard, a splash of heavy cream (for a really lovely creaminess), salt and pepper, and a dash of worcestershire.
Mash the mixture with a fork to get some of the big chunks smooth and consider an electric hand mixer to smooth out completely.
Any way you get the yolk mixture into the egg whites is the right way. Spooning the mixture in is quite effective. Using a pastry bag with a large round tip is fancy and makes for a really smooth round. A pretty base for all of the muffuletta toppings.
Next up: salami, diced nicely + ham in pieces + small cubes of provolone.
And what makes a muffuletta a muffuletta: olive salad!
Olives, pickled veggies, oil – it’s bright and spicy and if you’re anything like me you’ll find yourself eating it by the spoonful with no regrets.
Top with Crystal hot sauce for extra spice and chives! Give the eggs a little chill before serving. Maybe have a trusted someone guard the refrigerator just to make sure the deviled eggs don’t get ravaged by passersby.
This might be your perfect Easter appetizer? Maybe exactly what you need to do with all your dyed eggs? Maybe you make a few for a midnight snack? There are no wrong situations here. I just want you to have these.
Photos with my friend and cohort Jon Melendez.