The Deviled Egg Egg
I wanted a savory dish for the pot luck that could be served at room temperature. I’ve been on a deviled eggs kick lately—remember I made trick out your deviled eggs for Thanksgiving and I made a deviled egg dip for the last birthday party I hosted.
So I decided to construct a giant deviled egg. I thought it would be HILARIOUS and easier than making individual eggs. I was right and I was WRONG! I felt a little like I was channeling Woman’s Day magazine circa 1982 or Susie Homemaker.
BENEFITS: Serving a deviled egg spread with crudite puts a healthier spin on the classic. You get more mileage out of a spread than you would from individual deviled eggs which people tend to Hoover—at least my people.
RESULT: People loved it…. once they figured out what it was. The BIG question was “What did you use for the whites?” I felt a little silly saying, “Uh… whites.”
The Deviled Egg Egg (Spread)
1 dozen extra large eggs, hard boiled and peeled
- For the whites:
- 2T Hellmanns mayonnaise, approximately
- white pepper
- kosher salt
- For the yolks:
- 1/3 c Hellmanns mayonnaise
- 1 - 2 T sweet pickle relish
- 1 T yellow mustard
- 1 T finely grated celery
- 1 T finely grated onion
- freshly ground black pepper
- kosher salt
I served it with carrot scoops, celery scoops and endive. You can use any of your favorite veggies as long as you cut them into a scoop-able shape.
Option: Serve with your favorite deviled egg toppings on the side. I used my homemade sliced okra pickles, sliced pickled onions and sliced pickled green cherry tomatoes.
Separate the egg whites from the egg yolks into two bowls, being careful to remove all the yolks from the whites. Gently grate the egg whites into a third bowl on the medium sized side of a box grater. You must do this very carefully so you grate all the whites and don’t grate your fingers. I found myself almost pressing the egg through the grater holes.
NOTE: If you have a ricer that would be easier. You may be able to get a similar texture by putting the whites in a food processor and pulsing them until you get a fine, but not liquefied consistency.
Mix the egg whites with 2T of mayonnaise, salt and white pepper to taste. You want this mixture to hold together, but not to be too moist.
Mash the egg yolks and mix them with the mayonnaise, grated onion, celery, mustard and sweet pickle relish until very smooth and creamy. Add salt and freshly ground black pepper to taste.
On a platter, arrange the eggs whites in a mound and shape them into an oval, half an egg shape. I used plastic wrap over my hands, because i forgot to bring gloves — which would have been a lot easier. Make an indentation in the center of the whites to hold the yolk mixture. Flatten the edges to make it look like the eggs been sliced.
Pile or pipe the egg yolk mixture into the indentation on the egg white. Be careful not to spill any of the yolks on the whites. Use a spatula to shape the egg mixture and garnish with a sprinkling of paprika.
Serve with a teaspoon.
Crudite: I cut the celery and carrots into shapes that made it easy for guests to pile the egg mixture on top. The celery I cut across the stalk into about 3” pieces. I cut the carrots into 3” lengths and then sliced them lengthwise into a flat 1/4” slabs.
How to Make the Deviled Egg Egg
Everyone loves deviled eggs! I love them too, but I hate how quickly they disappear when I make them. Join me, Singing Chef Jackie Gordon, as I teach you how to make a Deviled Egg Egg.