happy wednesday everyone! this post is simple, but i love it! before this i hadn’t made deviled eggs since i think i was 12 years old; we were back in new york visiting my dad and i made some as my mom brought over her new boyfriend (the first boyfriend she had ever had that i knew of since i was born) and after getting a select amount of intel from my cousins who were my eyes and ears while i was spending some good old time with dad, well i decided to make him some deviled eggs to show him who ran shit – in reality it was the only thing my older sister would let me make since i was 12!
the outcome was good, but since then i hadn’t made any other deviled eggs; what made me want to make some now, i still don’t know, but i did know that i wanted to do a twist on the traditional chinese tea eggs – all i knew was that i wanted it to have a south of the border feel, and even though this is more tex than mex i still think it tasted great.
in my first batch i tried to make the eggs darker in color so i added some coffee, it didn’t taste bad, but it also didn’t taste good and i decided to omit it in the final practice run. the method of this is somewhat similar to tea eggs, just with alternative facts spices and less ingredients. i didn’t want the flavor of the egg to really combat with the filling (which is also the damn inside of the damn egg). overall, while i’m not a deviled egg know it all, i think this was pretty good for an amateur coming back to the ring after a 13 year absence.
the steps are fairly time consuming, while not being overly labor intensive. it will take a minimum of 36 hours, but to me i find it worth it. i don’t mind doing something step by step and it taking longer, but still having some free time within my day, than to rush around doing this, doing that and scrambling to get it all done because the steps need to be done separately and still simultaneously.
for some helpful hints and suggestions: the breaking of the egg shell should be done with caution. i used the back of a spoon handle to crack the egg slightly. you want to have cracks all around the egg to ensure the flavor permeates through the entire white of the egg, but also not crack it so much that the white breaks and the yolk leaks. a careful in-between, but it’s also not too difficult. i also suggest either throwing a lemon into your garbage disposal after you’ve poured out your broth liquids or using vingear, because the smell will linger – it did with mine – and while i like the flavor i don’t really want day old egg broth fermentation the kitchen.
this is also the recipe using the cred egg yolks from my last post! the yolk is not exactly the star of the show, that’s why i gave it its own sequel (although it should be termed a prequel since it was posted before this – ahhhh too much!) but the yolks not only give additional flavor to the deviled eggs, but it also gives some heartiness to it as well. i tried this recipe without the yolk and with it and i 100 percent prefer it with it.
like i stated, not a difficult post or anything too special, but i do love this post! it does remind me of a time when i didn’t have bills or adult responsibilities and thought i could intimidate an adult with deviled eggs, but it also shows that i have evolved as a person and look at flavor combination and using new recipes and techniques that i’ve learned. i don’t know how to truly explain it, but i hope you all at least get a peek into what i’m trying to elucidate. i hope you all enjoy the remainder of your day and week and thanks for stopping by!
LOS HUEVOS DEL DIABLO MEXICANO
2 whole dried poblano peppers
2 garlic cloves
3 dried bay leaves
3 dried japones (dried Japanese chili pods)
1 tbsp. | 24 g| garlic powder
1 tbsp. | 24 g| onion powder
1 tbsp. | 24 g| black pepper (coarsely ground)
1 tbsp. | 24 g| kosher salt
2 tbsp. | 48 g| parsley flakes
1 tbsp. |24 g| red pepper flakes
Deviled Egg Mixture:
1/4 – 1/3 c. | 60 – 80 g| sour cream
1/2 tsp. | 2 g| garlic powder
1/2 tsp. | 2 g| onion powder
1/2 tsp. | 2 g| fine sea salt
1/4 tsp. | 1g| black pepper
1/4 tsp. | 1 g| chili flakes
1/2 tsp. | 2 g| parsley flakes
8 boiled egg yolks |~ 100 g|
In a medium to large size pots filled 3/4 full, then add of your dried seasonings and boil for 20 minutes until all the seasonings are in the water.
In another pot, fill the pot, once again, 3/4 full and bring to a bowl, once your boil has been reached, slowly, add your eggs to the water and cook them for 7 minutes on medium high heat. Once your eggs have cooked for 7 minutes, pour out the water and fill the pot with cold water to stop the cooking process, and then lightly crack the shell of the egg yolks – I used the back of a spoon to ensure I didn’t hit it too hard, you want to make sure your eggs have cracks all around it. Add your seasoned water to your eggs and let it come to room temperature, then cover it and let it ferment in the fridge for 24 to 48 hours.
Once your eggs have fermented, take off the shell and cut them in half, take out the yolk, carefully, it has been softened a bit so you’ll want to be gentle. In a bowl add your yolk, sour cream and spices as well as your pepper jack cured yolk zest. Once the mixture is fully combined, however you fancy, pipe it into the hollow of your yolk and then with a peeler or boning knife, slice little think slices of your cured yolk to top your egg as well as a pinch of fine sea salt. Enjoy!
downloadable recipe: LOS HUEVOS DEL DIABLO MEXICANO