Shallot Deviled Eggs

A shallot is simply a smaller, slightly milder version of an onion. While an onion's strong smell and flavor might be overwhelming in a deviled egg recipe, a shallot seems like a perfect idea. Nice flavor, nice scent, shallots just would seem to be a great idea as the primary component in a deviled egg recipe.

And they were. This recipe uses the deviled egg staples - mayonnaise and mustard - and supplements the shallots with a little celery salt, a dash of cayenne pepper on top, and an additional topping of fresh chives. I like the idea of the double garnish, if only for visual reasons. These eggs look really cool and very appetizing.

Here is the recipe:

6 hard-boiled eggs, peeled and sliced in half

2 tablespoons mayonnaise

2 tablespoons yellow mustard

1 shallot, finely minced

pinch celery salt

pepper to taste

cayenne pepper, as needed

minced fresh chives, as needed

1. Mash egg yolks with mayonnaise, mustard, shallot, celery salt and pepper.

2. Place a scoop of the mixture in each egg white half.

3. Sprinkle with chives and a generous amount of cayenne pepper.

4. Allow eggs to chill for at least an hour for flavors to blend.

Above: adding the mayonnaise, mustard, and shallots


Above: adding the pinch of celery salt, the eggs with the cayenne pepper garnish, and the final product with the chives as a garnish.

This recipe is easy, quick, a bit unique, looks good with the double garnish, and is tasty to boot!

Here are the scores:

Overall: 79 out of 100
Texture: 16 out of 20
Flavor: 16 out of 20
Uniqueness: 15 out of 20 (extra because of the double garnish)
Appearance: 15 out of 20 (more extra because of the double garnish)
Ease of preparation: 17 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?