The Shape of Water is an improbable romatic fairy tale involving a captive scaled creature and a mute custodian, Elisa. It sounds crazy but it is a moving, fascinating movie; we were crying at the end. Jim thinks it will win best picture. Elisa befriends the creature initially by giving him boiled eggs, which he seems to really like. So, of course, we have to have some boiled eggs for our Oscar party, right?
We always have deviled eggs on Thanksgiving and James always makes them. He has perfected his recipe over the years. It is not too much of a departure from the classic recipe, but it has some subtle additions: a bit of dry mustard for a little kick of heat and garlic salt instead of regular salt.
The instructions in the recipe for boiling the eggs should be followed exactly. You will get perfectly cooked yolks without the yucky green color, which indicates the yolk is over-cooked.
We bought some pastry tips a while ago. We just cut the corner off a plastic freezer bag, push the tip through the hole and load the bag up with the filling. See how here.
Paprika is the classic garnish, but think about adding a slice of radish, some chopped chives, or even a luxurious dollop of caviar. That will go great with the champagne and Stilton!
|Author: James R. Kirkley, IV
1/4 cup, mayonnaise
1 teaspoon, white vinegar
1 teaspoon, yellow mustard
1/2 teaspoon, dry mustard
1/8 teaspoon, garlic salt
Freshly ground black pepper
paprika – for garnish
- Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 10 minutes, then rinse under cold water continuously for 1 minute.
- Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and place the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, dry mustard, garlic salt, and pepper, and mix well.
- Fill whites with a piping bag. Garnish with paprika.