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Wednesday, April 3, 2013

The Hard Hearted Chef: Evil, Wicked Deviled Eggs

My baby sister was here over the holiday weekend.
 Jennifer is a Pamper Chef representative, and she always has the coolest
 gadgets with her, which we use, and I hide in the dishwasher until she leaves.
Hey, I'm no idiot.
One of the things she brought this time was a knife with a
My Evil, Wicked Deviled Eggs never looked so sinister!

Now, eggs are okay on a low cholesterol diet in moderation.
My recipe amps up the flavor and cuts the fat drastically, so relax a little
and enjoy a treat.

Place 1 dozen eggs in a sauce pan and cover them with cold water.
Bring them to a boil, let them boil for one minute, then turn off the 
heat and let them sit for 10 minutes.
Drain and cover with ice until cool.
Tap the egg lightly all over against a flat surface.
The shells should slide off.
 Score the egg in a zigzag pattern. This is where the knife came in handy.
 Squeeze gently to separate the halves.
 Dump all your hapless yolks in a bowl.
 Set the jagged halves aside in pairs.
 Now for the tasty part...

Sunny's Evil, Wicked Deviled Eggs

12 egg yolks
1 tablespoon prepared horseradish
2 tablespoons stone ground mustard
1 teaspoon roasted garlic steak seasoning
2 tablespoons pickle relish
2 drops of Cholula hot sauce, or your favorite brand
Fat Free Miracle Whip
Whole peppercorns

With a fork, smash the yolks up really, really, really fine.
Mix the first six ingredients until smooth. It should be a little dry.
Dollop in some Miracle Whip a little at a time, mixing thoroughly,
until you have a stiff, yet creamy, bowl of yellow glop.
Take the requisite chef taste.
Zesty, huh?
 Pick a platter and arrange a bed of lettuce on it.
 Take the bottom half of the eggs...
...and nestle those little suckers down in the lettuce.
 Nab a ziplock bag, fold the top down, and spoon the glop in.
 Squish everything down to one corner, twist the bag above it,
 and snip a small bit of corner off.
 Pipe the yolk stuff into the bottom egg halves, heaping it high,
and then set the top half...well, on top.
A good slice of yellow should show in the middle.
 Give each Wicked Egg some peppercorn eyes.
 That is one creepy little treat.
 Take THESE to the next party at Aunt Millicent's.
Let's see how popular her German potato salad is then!
I'm having way too much fun with that silly little knife right now.
The Pampered Chef is fun to wander through just for the heck of it.
I think I found about 8 gadgets I never knew existed that I REALLY had to have!

2 comments:

Heather Rodman said...

*Hee hee hee* Here's a thought- take one of those (NASTY) green olives, with pimiento stuffed in it- cut it in half, and use 'em as eyeballs. Throw on a slice of pimiento as a tongue...you have DEMONIC EGGS! MUAH-HA-HA-HA-HAAAA! Even with the grody olives, bet my kids would eat 'em!

Jane @ The Borrowed Abode said...

This is too much fun! My mom makes killer deviled eggs, and I will have to show her this monstrous display option. :)