Not as exciting as Rooster’s chicken torture activities but certainly less likely to draw the attention of the ASPCA, here is my recipe for deviled eggs.
Boomer’s Deviled Eggs
Two dozen large eggs
2 tbs garlic powder
2 tbs onion powder
2 tbs Mrs Dash table blend
2 tbs yellow mustard
1 tsp celery salt
½ tsp salt
½ cup dill relish with juice
¼ cup miracle whip
1/3 cup sour cream
Smoked paprika
Coarse ground black pepper
Spanish salad olives
Hard boil the eggs by your preferred method. I use an old-style vegetable steamer, running them in two groups for 1 hour each. Refrigerate the eggs for 1 to 2 days (up to a week). This waiting period lets the eggs shrink away from the shell allowing moisture to condense in the space. It also lets the air sack membrane soften and separate from the rear of the egg. Peel, halve and remove the yolks.
Mix all of the measured ingredients together with the yolks and stir until creamy. I use a kitchen tool called a muddler to emulsify the yolks and then stir and fold with a rubber spatula. If the mix seams to thick (it clumps and tears) add more miracle whip. Yes, you need Miracle Whip. It is made from whipped vegetable oil which dissolves and smooths the yolk mix. Regular mayo is made mostly from eggs and will make the mix taste salty and dry.
Adjust salt and relish content only. The other spices will get stronger as the mix sits.
Scoop or pipe the mix into the egg halves. Once you have all the eggs stuffed sprinkle them with the coarse black pepper and paprika. To finish slice the olives cross ways and press them into the tops of the eggs, pimento side up.
Refrigerate for at least two hours before serving to let the flavors meld. I usually make these the morning that I plan to serve them but they will stay fresh and tasty overnight. More than 48 hours and the sour cream and Miracle Whip start to break down making the eggs mushy and bland.
Here is the link to the smoking day thread for those that want the BBQ to go with the eggs.
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