Golden Deviled Eggs
Deviled eggs are a guilty pleasure. In my household, we all love them, but it takes a team effort to make them. My husband helps, because he knows how much I hate peeling eggs. He loves deviled eggs, so he’ll do anything to help the cause. Making deviled eggs can be tedious, but it isn’t complicated. It’s a simple recipe with delicious results. If you have the patience to make them, it’s a golden opportunity to make a dish everyone appreciates.
Around the world “deviled eggs” have taken on different names, including “eggs mimosa” in France, “casino eggs” in Hungary, and “stuffed eggs” in the Netherlands. There is even a variation known as “Russian eggs”, which did not originate in Russia, and is served in Belgium, France, the Netherlands, and Germany. Recipes for deviled eggs have history as far as back as ancient Rome. The term “deviled” was first used in reference to food in 1786 to denote a spicy or zesty quality. In the United States, deviled eggs are sometimes referred to as “salad eggs” or “dressed eggs” to avoid any association with the devil. Whatever you choose to call it is fine, but I like to call my variation “golden eggs” (as inspired by “The Goose that Laid the Golden Eggs”). They even come with something extra mixed in – shrimp!
“The Goose that Laid the Golden Eggs”, is a popular tale from Aesop’s Fables. It tells the story of a goose that laid a golden egg each day. The owner assumes that the goose must contain a great lump of gold inside. He decides to kill the goose to attain the gold, then discovers that there isn’t any gold inside of the goose. Thusly, he has lost his goose and thereby anymore golden eggs. This fable led to the idiom, “To kill the goose that laid the golden eggs”, which means to commit an unprofitable deed motivated by greed.
- 12 large eggs
- 1/4 cup mayonnaise
- 1 tablespoons mustard
- 3 tablespoons sweet relish
- 4 tablespoons unsalted, sweet cream butter (room temperature)
- 1/2 cup cooked shrimp (chopped)
- 1 pinch Old Bay seasoning mix
- 1 pinch kosher salt
- 1 pinch white pepper
- 1 teaspoon white sugar
- Place eggs in saucepan, and cover with cold water. Bring water to a boil and immediate move from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, and place in a bowl of old water to cool.
- Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks and place into a small bowl. Mash egg yolks and mix with mayonnaise, mustard, relish, butter, Old Bay, salt, pepper, and sugar. Add shrimp and mix thoroughly. Fill egg white halves with the yolk mixture.
- Garnish as desired. Refrigerate until serving.