Blog 2: Be-Deviled Egg-cellence

 

This is Dylan here, steppin’ in for author S. C Ashby for the third Wednesday blog. I served up this recipe for one of my game night soirées, and got rave, and I mean RAVE! reviews. Sofia and Cassie always make this a special request for lunch time hors d’oeuvres. This is a tasty-licious treat! If you can boil water, then you can create a batch of Be-Deviled Egg-cellence.

As I mentioned in my last blog, ever since our story was written about in the book Along the River Road by S. C. Ashby, I’ve been gettin’ Tumblr requests and emails for some of the snacks mentioned in the book.

This is my caliente take on a tried and true favorite! If you really like things hot, increase the sriracha mayo while lessening the amount of regular mayo by the same portion. Be careful when increasing the dosage of the sriracha mayo as it can get muy caliente (as Sofia likes to say) really quick.

Remember, if you want all of the recipes mentioned in the story Along the River Road, then register on S. C. Ashby’s author website. The very first freebie you receive for signing up is from ME! My first collection of my fav nosh-umptious recipes with my own special Dylan twist to them.

Good eats!!

Dylan’s Be-Deviled Egg-cellence

Ingredients

1 dozen extra large eggs

¼ teaspoon Sriracha Mayonnaise (or more if you like it hot!)

1/3 cup mayonnaise

1 bag of pre-cooked real bacon bits

1 avocado carefully diced into small squares

Lemon juice (for a light spritz)

Directions

1. Take a large pot and fill it with about one inch of water.
2. Gently set the dozen eggs in one single layer at the bottom of the pot.
3. Slowly (gently, again!) add more water until the eggs are covered with a minimum of 2 inches of water.
4. This step is optional, but I have read that if you put in either a teaspoon of vinegar to the water it will keep the whites from oozing out if the egg cracks. I have also read that if you put ½ teaspoon of salt into the water it helps to prevent cracking. Your choice what to do here.
5. Heat the pot on high until you get a gentle roil-boil (too hard of a roil and the eggs might bounce around too much causing them to crack up!
6. Once the pot has reached a roil-boil, turn off the heat to the burner. Keeping the pot on the same burner, cover the pot with a lid.
7. Let stand for 10 – 12 minutes.
8. Carefully, drain the hot water from the pot and replace with cool water. Let the eggs set in the cool water, carefully and gently changing the cool water with more cool water to get the eggs to cool off.
9. Once the eggs are cool enough to handle safely, gently peel the eggs.
10. Using a sharp knife, slice each egg in half long ways.
11. Using a spoon, remove the cooked yolk from every egg half and place the yolks in a medium-size bowl.
12. Then set the white egg halves onto a serving dish, hole side up.

13. Using a fork, mash the egg yolks into very small (granular-size) pieces.
14. In a separate small bowl, mix the Sriracha Mayonnaise, Real Mayonnaise and bacon bits together. Add more Mayonnaise or Sriracha Mayonnaise to your liking, but be careful not to make the mixture runny.
15. Next mix the mayo mix with bacon bits together with the mashed cooked egg yolks.
16. Put the mixture of mayo + bacon + mashed cooked yolks into a sandwich-size, sealable plastic bag.
17. Cut off one corner tip of the bag and carefully squirt the mixture using even pressure on the bag into each egg half as they set helpless on the serving dish.
18. Cover the eggs in the serving platter and place in refrigerator to chill for 10 minutes.
19. Slice and dice the avocado (remove the seed, scoop the ‘cado part out of its skin) and dice (without smooshing it up!).
20. Spritz the diced pieces lightly with some lemon juice.
21. Remove eggs from refrigerator and very prettily place the diced avocado pieces on top of each egg half.

Good eats!