Pickled Bigfoot Eggs

We've got a section of deviled egg recipes here, including our fool-proof method for steaming eggs so they don't shred when you peel them. But I love these pickled deviled eggs 1,000 times more than the regular kind because 1) the texture of the egg white gets chewier in the brine, 2) the yolk tastes creamier next to the pickle, and 3) Das Bigfoot crushes it. You can also mash this recipe into an egg salad and serve on toast. Oh em gee.

12 large eggs
1 ½ c rice vinegar
6 garlic cloves, smashed and peeled
2 ½ tbsp packed light brown sugar
1 ½ tbsp Crop Duster
1/2 tsp peppercorns
1 large red or white onion, sliced thin (I used white but red would be better)
1 cup mayonnaise
2 tsp Das Bigfoot or to taste

Click here for our steamed egg recipe. While you're steaming or hard boiling the eggs, combine the rice vinegar, garlic, brown sugar, Crop Duster and peppercorns in a sauce pan with 1/2 cup water. Bring to a boil, add the onions and remove from heat. Skin the eggs and plunged into an ice bath. Place 1/2 the onions in a heat-proof container, place the eggs on top, cover with the brine and chill for 12-24 hours. Remove the eggs and save the brine. Slice the eggs in half, and smash the yolks in a bowl with mayo, 1 tbsp brine, and Das Bigfoot. Taste the filling for salt and pepper. Pipe the yolk into the egg white halves, sprinkle with Das Bigfoot and top with sliced onions. 

Adapted from Melissa Clark

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Bob's Your Uncle Potato Frittata

This delish, flexible dish doubles as a Saturday breakfast and a simple Sunday dinner. You could fry bacon or sausage, sauté the onions in the fat, and add the meat to the egg mix. Or add mushrooms and leftover roasted veggies like carrots, peppers and broccoli. Or swap out the potatoes for sweet potatoes, toss in leftover black beans + queso fresco, and Bob's your uncle!

1 lb peeled boiling potatoes, diced to 1/2"
2 tbsp olive oil
1  medium yellow or red onion, finely chopped
Your fave Saltllicker blend, about 2 tsp or to taste
6  large eggs

Put the potatoes in a steamer basket. When the water boils, cover, remove from heat, and steam for 10 minutes. Sauté the onion on medium high till soft. In a bowl, beat the eggs, add Saltlickers's spice, onions and potatoes. Heat the broiler. Heat 1 tbsp oil in an oven safe pan on medium high, pour in the egg stuff, lower heat to medium. As the frittata cooks, keep sliding a spatula underneath along the edges so it doesn't stick. Turn heat to low, cover for 10 minutes, uncover and slide the pan under the broiler until it gets a nice crisp crust. 

Adapted from Martha Schulman

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Spicy GGX Pimento Deviled Eggs

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4 tbsp of mayo or sour cream would substitute nicely here, but the cream cheese gives it heft. The pimentos are sweet and turn the filling bright orange. 

Ingredients

  • 6 eggs yolks
  • 3 oz cream cheese
  • 5 tsp mustard
  • 2 tbsp pimentos
  • 1/2 tsp pickle juice if you've got it for maximum wow
  • 1 tsp GGX
  • Chopped fresh herbs (optional)

Pulse all the ingredients in the food processor, scraping down the sides once or twice, until blended. Fill the egg white shells. Sprinkle with GGX and chopped herbs if you wish.

     

    Deviled Eggs 1.0

    Egg yolks are a neutral fat, and they suck up flavor like a black hole sucks up light. Salt alone won't cut it. Tangy flavors—like mustard, vinegar and pickles—climb over the fat and give the egg taste. Onions, herbs, and spices are good, too, but they don't make the taste pop. The more fat you add, the more tang you need.
    The basic rules are:

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    • 2 tbsp+ different fat (mayo, sour cream, yogurt, cream cheese, oil, avocados, etc.)
    • 1/2 tsp Tang (mustard, vinegar, pickles, capers, miso, etc.)
    • Optional: salt, crunch (onions, nuts, bread crumbs), chopped fresh herbs
    • Whip the fillings in food processor for maximum creaminess

    And get this: the best hard-boiled eggs are steamed!

    • Get a pot of water boiling in a double boiler. 
    • Steam eggs for 13 minutes. 
    • Plunge in an ice bath for at least 15 minutes but no more than 45. 
    • Peel and use.

    Deviled Eggs 2.0

    The Deviled Eggs 2.0 class at Wheatsfield Cooperative was a blast! Thanks, egg lovers, for coming out—though my demo eggs (13 minutes steamed versus 13 minutes boiled) did not cut the mustard (HA!), And thank you infinity, Susan Jasper, for making it happen! You're the hostess with the mostess! Here are my notes and recipes from class, plus a few bonus recipes thrown in.

    Basic Hard-boiled Eggs
    The Best Hard Boiled Eggs are Steamed!

    Get a pot of water boiling in a double boiler. 
    Steam eggs for 13 minutes. 
    Plunge in an ice bath for at least 15 minutes but no more than 45. 
    Peel and use.

    Deviled Egg Basics
    Egg yolks are a neutral fat, and they suck up flavor like a black hole sucks up light. Salt alone won't cut it. Tangy flavors—like mustard, vinegar and pickles—climb over the fat and give the egg taste. Onions, herbs, and spices are good, too, but they don't make the taste pop. The more fat you add, the more tang you need.
    The basic rules are:

    2 tbsp+ different fat (mayo, sour cream, yogurt, cream cheese, oil, avocados, etc.)
    1/2 tsp Tang (mustard, vinegar, pickles, capers, miso, etc.)
    Optional: salt, crunch (onions, nuts, bread crumbs), chopped fresh herbs
    Whip the fillings in food processor for maximum creaminess

    Alliyum Roasted Mushroom Eggs
    Sprinkle with Alliyum and fresh chopped parsley.
    Alliyum creates almost a sweet/salty taste atop these very rich, umami eggs. The leftover filling makes a great spread on toast, a filling for ravioli, or a layer on a veggie lasagna, etc.

    Filling: 6 eggs yolks
    1/2 lb lb fresh (preferably wild) mushrooms tossed in olive oil, spinkled with salt and pepper and roasted at 300 for 1 hr.
    3 oz cream cheese
    2 tsp red vinegar
    2 tsp dijon mustard
    2 tsp horseradish if you want heat

    Roxy Eggs (healthy fats)
    Yogurt is a fat with built-in tang. 
    Together with the avocado, this egg is deceptively rich, but actually light on bad fat
    Sprinkle with Roxy Taco and chopped cilantro

    Filling: 6 eggs yolks
    2 tbsp plain yogurt
    1 avocado
    1 tsp Roxy Taco
    1 scallion, the white part chopped fine
    Squeeze of 1/2 lime

    Cy Eggs (Hearty and hummusy)
    These hearty Mediterranean style eggs could double as a main picnic dish. 
    The leftover filling makes a great side salad. 
    Sprinkle with Cy Salt and chopped red onion

    Filling: 6 eggs yolks
    4 tbsp hummus
    1/2 cup tabouli
    1 tsp mustard
    1/2 tsp curry powder
    Squeeze of 1 lemon

    Spicy GGX Pimento Eggs
    4 TBS of mayo or sour cream would substitute nicely here, but the cream cheese gives it heft. The pimentos are sweet and turn the filling bright orange. Sprinkle with GGX and chopped chives.

    Filling: 6 eggs yolks
    3 oz cream cheese
    1.5 tsp mustard
    2 tbsp pimentos
    1 tsp pickle juice if you've got it for maximum wow
    1 tsp GGX