Happy New Year gourmetcubicle readers! 2016 is finally here. Put everything related to 2015 behind and start over. It’s a new year, meaning that you’re free to set new goals and resolutions for yourself. It’s the perfect time to do it. It’s a known fact that the success rate of resolutions made while intoxicated during a NYE party don’t have a high success rate, so if you did that, my advice is for you to go and revise them. Be honest with yourself, because at the end of the day, you’re not fooling anyone other than yourself.
I made an extensive list of resolutions that I broke down into 5 different categories: health, personal, travel, passion (aka gourmetcubicle) and career. I don’t think that it’s a good idea to share my personal ones, nor the ones related to my career, but I’m more than happy to share the rest. I’ll start with gourmetcubicle and I'll come back to the rest in my future posts. I tried to make my goals simple and achievable, but challenging enough to keep me going. I value a strong foundation over anything else and even though it takes longer to take baby steps, organic growth combined with good planning are always the fastest way to success. So without further ado, I present you with gourmetcubicle’s resolutions for 2016:
- Keep posting once a week
- Keep the “Cooking with Friends” series rolling
- Improve photography with emphasis on props
- Increase exposure on social media (double the number of Instagram followers)
- Attend events and seminars for established bloggers
Only 5 goals you may ask yourself? Well I could think of a lot more, but the point is that I want to be able to stay focused on all 5 categories (health, personal, travel, passion and career) with 5 goals related to each. That’s 25 goals to focus on and it takes a lot of discipline not to get sidetracked. Gourmetcubicle is my hobby so it wouldn’t be fair to turn it into something more than that as for right now.
Anyway before I bore you too much with resolutions, I will go ahead and move on to today’s recipe: Deviled Eggs. They are the perfect party food: flavorful, easy to make and no-fuss to pick up and chow down on. What’s really great about them from a cook’s perspective is that they require low effort to prepare a bunch (for example 10 eggs will yield 20 deviled eggs).
I’m not sure where the English name originates from, but I will assume it’s due to the use of Tabasco sauce in the American version. In Hungarian they are called Casino Eggs (Kaszinótojás) and in Romanian simply Stuffed Eggs (Oua umplute). They are slightly different from the variations I’ve tasted here in the U.S. in that both in Hungary and Romania they are covered with a thick and heavy mayo based sauce. For the sake of the most commonly mentioned of all resolutions (eat healthier) I decided to skip the sauce.
In Romania, the filling often contains egg yolks, mustard, mayo, and a fair amount of chicken liver pate. It’s an acquired taste, which I personally love, but I know it’s not that well received here in the U.S. I will eventually post that recipe as well, but for now you’ll have to settle for this vegetarian variation with mushrooms and cornichons. In the recipe I recommended kewpie mayo which is a traditional Japanese mayo that I find a lot less heavy and greasy. Kewpie mayo reminds me more of homemade mayo both in color and consistency. If you can’t find any in stores, just make your own mayo. It will make a huge difference. I also sprinkled crunchy bacon bits on them, a trick I learned from a fellow blogger friend of mine, Mike. Enjoy!
Yields 24-28 pieces
Prep time: 30 minutes
Cook time: 20 minutes
- 12-14 large eggs, pasture raised
- 1 TBS olive oil
- 1/4 cup finely chopped shallots (about 1 medium-sized shallot)
- 1/3 lb cremini mushrooms, washed and finely diced
- 1/2 tsp freshly ground black pepper
- 1/4 cup dry vermouth (or dry red wine)
- 1/3 cup cornichons, finely diced
- 1/3 cup kewpie mayo (or homemade mayo)
- 1 TBS plain yogurt
- 1 tsp dijon mustard
- 2 tsp lemon juice
- 1/2 tsp chili flakes
- 1/2 tsp white pepper
- 1/2 tsp kosher salt
- thinly sliced jalapeño or serano, for garnish (optional)
- chives, for garnish
- crispy bacon, for garnish (or croutons) (optional)
- Place eggs in a single layer in medium saucepan. Fill the pot with cold water to cover the eggs well over an inch. Bring to a boil over medium high heat, reduce the heat to medium and cook for 15 minutes.
- In a stainless steel skillet, heat oil over medium-high heat until it starts shimmering. Add shallots and sauté for 2 minutes stirring frequently to avoid burning them.
- Carefully add vermouth and cook until it thickens, about 2 minutes. Add mushrooms and continue cooking for 5 more minutes stirring occasionally. If it becomes too dry add a tablespoon of water.
- Season with black pepper and give it a last stir. Set aside to cool down.
- When the eggs are done, drain the water from the pot and run under cold tap water until they are cool enough to be handled. Crack the eggshells, gently roll them on the counter and peel the eggs.
- Slice the eggs in half lengthwise and scoop the yolks into a medium bowl. Set egg whites aside.
- Using a fork, finely crumble the egg yolks. Add mayo, yogurt, mustard, mushroom sauté and lemon juice. Mix well. Season with salt, pepper and chili flakes. Taste, adjust seasoning and stir.
- Using a piping bag or a teaspoon disperse the egg filling into each egg white half. Sprinkle with crispy bacon bits (or croutons for vegetarian version) and chives. Optionally add a drop of Sriracha sauce and a thin slice of hot pepper.
- CAUTION! Adding vermouth to the skillet may cause an open flame. Do not panic as it will die out as soon as the alcohol evaporates (matter or seconds) but stand back a bit when adding it.
- To clean mushroom, fill a quarter of a bowl with cold tap water. Drop mushrooms into the bowl. Submerge each one and then lift them out of the water with your hands. Place them on a paper towel and let them dry.