question about deviled egg recipe
I am attempting an apetizer for our office potluck next week. I am band new to cooking, and wanted to bring in something home made instead of my usual peperoni, cheese and crackers.
I found this recipe for deviled eggs and it sounds easy enough.
1 question - do they sell cheddar cheese alreadty shredded? If not, how do I shred it? Do I get a piece of cracker barrell for example and use a cheese grater? I am totally new to this.
Also, would it be okay to make it the night before? I leave for work at 6 AM and wouldn't have time to do it in hte morning.
Thanks in advance!
14 hard-cooked eggs
1/2 cup mayonnaise
1/2 cup sour cream
1 1/2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
1/4 teaspoon black pepper
1/3 cup crumbled cooked bacon
1/4 cup (1 ounce) finely shredded sharp Cheddar cheese
2 tablespoons chopped fresh chives or scallion (green onion) tops
Slice eggs in half lengthwise. Remove yolks to a medium bowl. Reserve 24 white halves; finely chop remaining 4 white halves.
Mash yolks with fork. Add mayonnaise, sour cream, mustard, lemon juice, and pepper; mix well. Add chopped egg whites, bacon, cheese, and chives; mix well.
Spoon 1 heaping tablespoon yolk mixture into each reserved egg white half. Refrigerate, covered, to blend flavors
They do sell cheese that is already shredded, but it's typically not as good as cheese that you freshly shred yourself. Also, the stuff in the grocery store is not "finely shredded" as called for in your recipe.
To shred the cheese you will need a box grater. Rub the hunk of cheese against the small holes to get finely shredded cheese.
Brief friendly suggestion first...maybe put "Deviled Eggs" in your title if you can edit that?
They do sell cheddar, cheddar mixes, and other cheese varieties pre-shredded. Try to get a brand that is 100% cheese (not processed stuff)....Sargento is good and readily available.
I would rather see you hard boil the eggs the night before and mix in the am. If you must, you can keep the whites separate, mix all the yolk-mixture ingredients the night before in a separate bowl, and fill in the AM. But really, the toughest part is boiling the eggs. Doing the mixing and filling in the AM. AND GET THOSE BABIES INTO THE FRIDGE AT WORK, asap!
When transporting, crumple tin foil in a cardboard box and set each half in it firmly. To serve, either transfer to a plate, or trim the box to a convenient height. For a retro fifties finish, sprinkle with paprika just before serving.
I like your recipe. I have only had the bacon on top, not mixed in. Gonna try it for a party this Friday.
I would point out that mixing the yolk mixture the night before will sort of soften the cheese and blend it into the texture more, resulting in a smoother feeling in the mouth. That's good, in my book, but YMMV.
And to fill them rapidly, put the yolk mixture in a zip-loc bag, squoosh the air out and close the bag. Cut off just a little bit of one corner - maybe a quarter inch - and squirt it into the yolks. Tidier than a teaspoon, too. Good luck.
1. I would suggest not using the cheese at all. Some people do not like cheese or can't eat it and it is a fairly unusual ingredient with deviled eggs. The recipe will work fine if you just omit the cheese.
2. If you are a new cook, I am somewhat concerned that you may have trouble peeling the eggs and keeping them from tearing apart. There are a couple of tricks to ensure this doesn't happen.
If you have a steamer or a steamer insert in your cookware set, steam the eggs rather than boil them. Steam them for 15 minutes and then put them in an ice bath for 5 minutes. If you can't steam, you will have to boil. Put them in a pan of cool water on the stove and turn on the heat. Once the water is at a rolling boil, put a lid on the pan and remove the pan from heat. Let the eggs steep in the water (off heat) for 10 -11 minutes. Put the eggs in an ice bath for 5 minutes.
The biggest trick to making sure the eggs peel easily is peeling them immediately. If you do it the night before and let them sit in the refrigerator overnight, there will be a higher risk of peeling problems. Another trick is not using super fresh eggs. Buy the eggs you are going to use at least a week before you cook them.
3. If you don't wish to use the bacon bits, you can sprinkle smoked paprika over the eggs when they are done. It gives them color and that smokey taste without the bacon bits.
Another trick is to crack the shell and then dip the egg for 20 seconds in fairly hot water (doesn't need to be boiling). This will loosen the membrane just below the shell.
re: Hank Hanover
On the note of peeling, fresh eggs are notoriously hard to peel, so if you haven't already purchased the eggs, look for the ones with the earliest expiration date rather than the latest. I've also seen pre-hard-cooked eggs for sale at the grocery store, though I haven't tried them and can't speak to any taste difference that might exist (I do know they're more expensive).