Kentucky Derby Deviled Eggs
Deviled eggs are a staple in southern entertaining. But, their origins date back to ancient Rome. But, their origin isn’t of much concern to us here. We are here to celebrate the Kentucky derby, so Kentucky Derby deviled eggs are the perfect starter.
If you aren’t from the south, you probably could either take or leave deviled eggs. The image evokes old stodgy gala balls with women dressed in ridiculous gowns with a 6 foot radius. And, men slap each other with leather gloves to propose a duel for some inane reason: like calling your sister Martha when her name is Mary. Boiled eggs remind us of Prince Charles sitting at the end of a long table by himself, in a palace, with a hard boiled egg that he has someone else crack open and feed him. Let’s face it, hard boiled eggs just aren’t sexy.
That is where the deviled part comes in. Take boiled eggs, spice up the middle, top with a colorful garnish; and, you are ready for the “fastest 2 minutes in sports”.
This recipe is relatively basic. The important thing is to cook the eggs properly. There are dozens of methods to cook the “perfect” hard boiled egg. This method involves bringing the eggs to a rolling boil; then, cutting the heat and allowing them to cook through for about 10 minutes. We add vinegar and salt to the water to add in the egg pulling away from the shell. Trying to remove shells and not rip the egg is tricky. These steps help minimize that eventuality.
Between Dijon mustard, hot sauce, and the addition of cayenne to the paprika, these Kentucky Derby Deviled Eggs may be hard to resist.
Kentucky Derby Deviled Eggs
Ingredients
- 6 large eggs
- 1 Tbsp Mayonnaise
- 1 tsp dijon mustard
- 1/2 tsp White wine vinegar
- 1/2 tsp Hot sauce (Like Tabasco)
- 1 tsp chopped green onion
- Salt and pepper to taste
- 1/2 tsp cayenne pepper
- 1/2 tsp Paprika
- Herbs, pickles, onion, peppers for garnish
Instructions
- Place eggs in a pot. Cover at least an inch over the top of the eggs with water and add the vinegar and a pinch of salt. Bring to a rolling boil. Then turn off the heat. Let them sit in the hot water for 10 to 12 minutes.
- Strain the water from the eggs. Then run cold water over them until they cool. Crack the shells and remove them carefully, keeping the eggs intact.
- Cut the eggs in 1/2 lengthwise and remove the yolks to a food processor. Blend them until smooth. Then add the rest of the ingredients, except the paprika, cayenne, and garnishes. Blend well until a smooth paste is created. You can do this in the food processor or in a mixing bowl.
- Transfer the filling to a pastry bag with a star tip. Then pipe the mix into the egg whites. Mix the paprika and cayenne and sprinkle through a sifter on top of egg yolks. Garnish with whatever you have on hand. Serve chilled.