Tonight I made some customized changes to the “Classic Deviled Eggs” recipe. Since one of my primary new ingredients is “Meat Church’s All Purpose Gospel Rub,” I’m calling these, “Gospel Deviled Eggs.” They’re GOOD!
The hardest part of making deviled eggs for me is buying the eggs at least a week in advance (preferably two) so they can “age” in the refrigerator. Fortunately for me tonight, I had ten eggs that were sufficiently old (I think about 2 weeks in the fridge) that they peeled easy as can be! Following the recommendations in the base recipe, I:
- Put the eggs in a pot of cool water, with about an inch and a half of water covering them.
- Brought the pot to a boil.
- Turned the heat down to low and cooked the eggs for 1 more minute.
- Took the pot off the heat and let the eggs sit in the hot water, covered, for 14 minutes.
- Drained the water and ran cool water in the pot for a few minutes.
These are the “extra ingredients” I added to the recipe, and used for flavor / seasoning INSTEAD of salt and pepper:
- A couple teaspoons of Aleppo Pepper
- A couple teaspoons of Beaver Cream Horseradish
- A healthy amount (probably 1 1/2 tablespoons) of Meat Church All Purpose Gospel Rub
Moose provided good supervision for me as I mixed the cooked yolks and ingredients for the filling. I topped with paprika. So good!
