Tuesday, February 20, 2018

These Eggs Have a Little Lick of the Devil in Them

And that's because these southern-style deviled eggs have the latino kick of Jalapeño peppers. Sandra Gutierrez who wrote the new cookbook, The New Southern Latino Table told Tonia's Kitchen about her Jalapeño Deviled Eggs. These hearty morsels are rich, soft, and creamy. They offer just the right amount of crunch and a subtle kick from the chiles. Stuffed eggs, which are very popular in the South, are also common in Latin America, where they're usually filled with cold salads, such as Ensalada Rusa. They're easily made with everyday ingredients and can be made ahead of time. Loved by adults and children alike, these are often the first to disappear from my table. I have a trick that makes peeling hard-boiled eggs a cinch: crack the bottom of the cooked eggs while they're still hot and then plunge them into iced water until they're cold. This scrumptious recipe can be doubled, tripled, or quadrupled, making it ideal for feeding large crowds. Easy to tote, consider taking these to your next potluck supper.

6 eggs
1//2 cup mayonnaise
2 teaspoons finely chopped yellow onion
2 teaspoons finely chopped jalapeños (seeded and deveined if less heat is desired)
2 teaspoons finely chopped cilantro (leaves and tender stems)
1 teaspoon finely chopped flat-leaf parsley (leaves and tender stems)
1 teaspoon yellow mustard
1//8 teaspoon salt
1//8 teaspoon freshly ground black pepper
Smoked Spanish paprika (optional, for garnish)
Curly or flat-leaf parsley (for garnish)

Place the eggs in a medium pan and cover with cold water. Set the pan over high heat and bring to a rolling boil. As soon as the water comes to a boil, cover the pan and turn off the heat. Let the eggs cook for 12 minutes. Plunge the eggs into iced water to stop the cooking process.

Once the eggs are chilled, peel off the shells. Halve each egg lengthwise; scoop out the yolk into a small bowl, and set the egg whites on a plate lined with paper towels. Using a fork, mash the egg yolks into a paste; add the mayonnaise, onions, jalapeños, cilantro, parsley, mustard, salt, and pepper and stir together well. (If not serving immediately, cover the egg whites and the filling separately with plastic wrap and store in the refrigerator for up to 6 hours). Using a spoon (or a pastry bag), fill the egg white cavities with the egg yolk mixture (about 1 tablespoon). Chill them, loosely covered, until ready to serve (but no longer than 2 hours). When ready to serve, sprinkle the eggs with smoked paprika and garnish with parsley.

Yield: 6 servings