Recipe of the Week: Devilish Egg

I like to imagine that it’s called devil’d eggs because it’s devilishly good so let’s just call it that shaw we?

For a good devil’d egg recipe, it needs to have BIG balanced flavors and a huge dose of unexplainable addiction, spoonful after spoonful. Unfortunately, the only way I know how to really achieve the essence of oomameh is by making at least 2 servings. You better be a big eater or be prepared to invite over a friend 🙂

Devilish Eggs

Ingredients

• 3 large eggs
• 1 tablespoons mayonnaise
• 1 dollop (or 1.5 teaspoon) Dijon mustard
• 1 tsp white vinegar (or lemon juice)
• 1/4 tsp salt
• 1/2 tsp black pepper
• 1 dollop of relish (optional but recommended)
• Pinch of Paprika
• Optional toppings:
  • Chopped chives
  • Sliced jalapeños
  • Parsley
  • Bits of Avocado

Instructions

1. Boil the Eggs
   • Place whole eggs in a pot, make sure the whole is completed submerged under water. Bring the water to a boil over high heat with no lid.
   • Once boiling, turn the heat off and let it sit for 11 minutes.
   • Shock the eggs back into reality (read: rinse with cold water) and peel
2. Mix and Mash
   • Mash all the eggs (with fork, hammer, fist, your children, etc…) to a consistency you’d like to eat
   • Add mayonnaise, mustard, vinegar, salt, and pepper. Mix well and smell. If it smells right then you’re done. If it smells blend, you probably want more acid, like vinegar or lemon.
   • Pinky dab to see if it needs more salt or not
3. Service
   • I put my eggs on toast, and then use the leftover bread to clean my bowl so I have less dishes I need to do. Dogs comes in handy in this scenario as well.

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Feel free to customize with extra ingredients like Tobasco or smoked salmon for a funky twist!