Sauce Packet Deviled Eggs
When I travel I stay at mid-priced places that often feature a breakfast buffet. There is usually a big bowl of peeled hardboiled eggs. I realize this is one of the healthier choices, but hardboiled eggs are boring. Solution: grab some sauce packets and make Sauce Packet Deviled Eggs!
Ingredients:
2 hardboiled eggs, peeled
1 packet mayonnaise
1 packet relish
Method: cut each egg in half lengthwise using a serrated plastic knife from the buffet. Scoop out the yolks and mash them in a bowl with mayo and relish. Return the doctored yolks to the egg halves, using a fork to make a decorative pattern if you like. Eat at once.
Sauce Packets. The mayo is 12.4g/0.44 oz; the relish is 9g/0.31 oz.
Where to find sauce packets: I usually carry an assortment of sauce packets in my travel bag (inside a Ziploc bag, to catch any leakage) and you should too. Collect them in a place that serves travelers and offers food as a sideline, not their main business, like a gas station. Or just grab some at the airport. For good karma, be sure to make a small purchase when you pick up the packets.
No mustard? BTW, (not so) hard boiled eggs are amazing, mid-priced hotel continental breakfasts, excluded.
I am happy with my mod as described… mayo for moisture, relish for a sweet/sour flavor. As for mustard, it would add a bit of tartness and I would try with care, just a squirt at first.
As for hard boiled eggs in general, I’m aware they quite the protein payload but I need more of a taste incentive. I like pickled eggs BTW.
Pickled with beets and onions… Trifecta.
one more vote to add a tiny bit of mustard…gives it the appropriate tang
No problem with a tiny bit of mustard. I’m going to buy a dozen eggs today, let them age a week, then let ‘er rip. And will pickle some with beets and onions, per JB.
Why age a week? I bought a couple dozen today (technically yesterday, given the hour) that were under a hen a half hour beforehand. I’m looking forward to breakfast in 6 hours.
According to Kenji (I know, he’s mislead us recently) the shells of very fresh eggs are likely to stick to the white. https://www.seriouseats.com/2014/05/the-secrets-to-peeling-hard-boiled-eggs.html
I agree on some mustard (or chopped capers) in deviled eggs. Also, here is my Penn_Dutch great grandmother’s recipe for pickled beets with eggs (and also recipe for pickled green beans or cauliflower):
Granny Shimer’s Pickled Beets & Eggs (from Jake Bryan)
Boil washed, whole, unpeeled beets until cooked through but still firm. Save some of boiling liquid for pickling. Peel and slice cooked beets, place into large jar or non-metallic container along with the separated rings of one thinly sliced onion. You may add whole, peeled hard boiled eggs to the jar if you wish.
Pickling liquid:
In a stainless or enameled pot (not aluminum!), make a 50/50 mixture of beet boiling liquid and cider vinegar. Add:
1 1/2 tsp salt per pint of pickling liquid
1 tsp whole black peppercorns
1 tbsp whole mustard seed
6-8 whole cloves
1 bay leaf
1-2 whole, peeled garlic cloves (optional)
Bring liquid and seasonings to a boil. Pour over beets, onions, and eggs in jar to cover by at least 1/2 inch. Cover jar and let cool to room temp, then refrigerate for about a week before serving. Will keep for at least a month refrigerated.
Pickled Green Beans
Pickle fresh parboiled (should be cooked through but still crunchy) whole green beans, stems and tips removed, with a thinly sliced onion, using the following brine:
Pickling liquid:
In a stainless or enameled pot (not aluminum!), make a 50/50 mixture of bean boiling liquid and cider vinegar. Add:
1 1/2 tsp salt per pint of pickling liquid
1 tsp whole black peppercorns
1 1/2 tsp whole mustard seed
1 1/2 tsp dill seeds
2-3 whole, peeled garlic cloves (optional)
1/2 tsp crushed red pepper flakes (optional)
Bring liquid and seasonings to a boil. Pour over beans and onions in jars to cover by at least 1/2 inch. Cover jars and let cool to room temp, then refrigerate for about a week before serving. Will keep for at least a month refrigerated.
You can pickle fresh parboiled florets of cauliflower the same way as green beans.
Awesome, Jake, thank you! Hopefully folks read the comments and discover these great recipes. As to mustard, I have no problem with it if that is what you prefer.. it’s an essential ingredient of my Sauce Packet Salad Dressing: https://burntmyfingers.com/2017/11/09/recipe-sauce-packet-salad-dressing/ And remember what W. C. Fields replied when asked for his opinion of children: “They’re awfully good with mustard….”