Miss Daisy's Deviled Eggs

"Yes, Miss Daisy!" That's what my relatives said when I made this recipe three or four times while they were holiday houseguests. Seriously, each time I would make this recipe, my relatives would wolf down the finished product within minutes like Peter Griffin ate soup in the Family Guy episode where he found out he was retarded. Just inhaled the eggs. I'm not even sure they chewed.

This recipe really isn't anything complicated or difficult. It's just very, very good. Simple, standard, even a bit pedestrian. The "unique" additions are pretty basic, too - just Worcestershire sauce and some green onions. But as was noted months ago when this blog began, anytime a deviled egg recipe seems like it's missing something, it's missing pickle relish. And sure enough, Miss Daisy includes pickle relish in this recipe.

Here is the recipe:

6 hard-boiled eggs, peeled and chilled
1/4 cup mayonnaise
3/4 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 green onion, finely chopped
1 tablespoon well-drained pickle relish
paprika for garnish

1. Mash egg yolks until smooth.
2. Combine yolks, mayonnaise, Worcestershire sauce, mustard, salt, and pepper and mix until smooth.
3. Stir in onion and pickle relish.
4. Spoon mixture into egg whites.
5. Sprinkle with paprika.


Above: adding the mayonnaise, Worcestershire sauce, and mustard

Above: adding the salt and pepper


Above: adding the onions and relish; and the finished product

A couple of interesting notes about this recipe. First, Miss Daisy specifies that the hard-boiled eggs be chilled prior to cutting them. So I did this, and the egg whites seemed to be a little more firm than usual. I didn't prefer them this way, but they were not bad or anything - just a different texture that I wouldn't necessarily duplicate. Second, Miss Daisy specifies that the pickle relish be "well-drained." I tried both ways, and amazingly, draining the relish DOES make a difference. The filling is just a little too runny with undrained relish, whereas it's perfect with well-drained relish.

Here are the scores:

Overall: 79 out of 100
Texture: 19 out 20
Flavor: 18 out of 20
Uniqueness: 12 out of 20
Appearance: 13 out of 20
Ease of preparation: 19 out of 20

Comments?

Decadent Deviled Eggs

Again, I didn't make two recipes on the same day. I just added them to the blog on the same day.

These eggs are self-proclaimed "decadent" deviled eggs, although I'm not sure that "made nearly entirely of butter" means decadent. But these deviled eggs are really unique, in that their texture changed from when I made them... to when I shared them with some testers... to the next day.

Recipe:

6 hard-boiled eggs

1/4 cup softened butter (I microwaved it for about 10 seconds to soften it up)

1 teaspoon dry mustard

1/2 teaspoon Worcestershire sauce

1/2 teaspoon hot sauce

1/8 teaspoon celery salt

1. Crumble egg yolks in a bowl.

2. Add 1/2 cup softened butter.

3. Add mustard, Worcestershire sauce, hot sauce, and celery salt.

4. Mix well and fill egg halves.

Above: adding the softened butter, mustard, Worcestershire sauce, hot sauce, and celery salt.

Above: the finished "decadent" deviled eggs

My reviewers had a mixed reaction. One claimed he couldn't tell that the deviled eggs did not contain mayonnaise. Another claimed that he tasted mostly hot sauce. And yet another claimed he tasted mostly celery salt. I don't know if this makes this recipe enigmatic, or just a mess. As I noted above, the eggs had a typical "deviled egg" consistency when they were first made. When they were chilled, they had firmed up, and by the next day, the filling was totally solid, like a cube of butter, and easily slipped out of the egg halves. I'm really not sure what to make of these, so I'd like some feedback.

Overall: 55 out of 100
Texture: 10 out of 20 (because it was so weird)
Flavor: 8 out of 20
Uniqueness: 17 out of 20
Appearance: 10 out of 20
Ease of preparation: 10 out of 20
Comments?