bajabuddha
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Juevos Diablos
Years and years of pot-lucks, this one is a keeper. I've made hundreds of 'em, and rarely if ever took any back home to the camp. Usually ended up
making a few extra and leaving 'em home to make sure I had snacks for the next day.
A recent trick I learned is how to boil eggs correctly; get the pot of water at full boil, then add eggs w/ slotted spoon, stand close on high heat
until water returns to boil, reduce heat and slow-boil for 12 minutes, then quickly cool and ice eggs for at least 15-20 minutes, then dry and
refrigerate. Works for me.
Recipe
to the yolk mash add:
mayonnaise, a little salt, and Beaver brand sweet hot mustard
bottom (white part) green onions, thinly sliced, and a leetle bit garlic powder. Fork in well. Amounts vary with portions.
when piped into the egg white halves (w/ plastic bag, corner cut, or just spoon in) garnish with tops of green onions (green parts thinly sliced) and
dimple yolk mix on top, and place a drop of Cholula hot sauce on each, or Sriracha, your choice.. I prefer the Cholula. Sprinkle w/ paprika for
color, and stand by for magic..... they disappear before the main course, guaranteed.
Enjoy ! 
[Edited on 5-6-2019 by bajabuddha]
I don't have a BUCKET LIST, but I do have a F***- IT LIST a mile long!
86 - 45*
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ehall
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Sounds delicious. Never thought about spicing up deviled eggs.
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bajagrouper
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Huevos de diablo, no J in Huevos........
I hear the whales song
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bajabuddha
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Thank you, grouper. Changed it for you. They're still just as tasty. 
[Edited on 5-5-2017 by bajabuddha]
I don't have a BUCKET LIST, but I do have a F***- IT LIST a mile long!
86 - 45*
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Daventec
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Nice! I'll cook one for my wife, one of these days.
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chuckie
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ONE?,ONE?
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CaboMagic
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bajabuddha going to try this and thank you for the hardboiled egg secret!!!!
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bajabuddha
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Lemme know how it works, CM.... btw, boil-time depends on size of eggs. Extra large needs maybe 15 minutes. Also, older eggs peel easier than super
fresh ones.
Enjoy!
I don't have a BUCKET LIST, but I do have a F***- IT LIST a mile long!
86 - 45*
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John Harper
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You don't need to boil eggs that long. 5-7 minutes is fine. Then just let them sit in the hot water till cooled down.
John
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TMW
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A friend of mine who is a chef and owns a restaurant in San Luis Obispo boils his eggs for 15 minutes.
I used to boil them for 5 minutes and they seemed OK. Now I boil them a little longer.
[Edited on 6-13-2019 by TMW]
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David K
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I hear it is a great restaurant! I was just chatting with someone who helps at Mission San Luis Obispo (who wanted to know about the missions in
Baja). I mentioned Phil's restaurant (as he took a photo that is in my book of Visita de San Pablo).
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bajabuddha
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Quote: Originally posted by John Harper  | You don't need to boil eggs that long. 5-7 minutes is fine. Then just let them sit in the hot water till cooled down.
John |
Fine, you do 'em your way, John. Another way is to put eggs in water, bring to boil, then turn off heat and let stand covered 20 min's. Cada loco
con su tema.
The reason for boiling - then ice bath is to cause the eggs inside to reduce in size a tiny bit hence making easier to peel. I've done it all 3
ways... have you? No yolk discoloration, and always done to a T. Or an E?
I don't have a BUCKET LIST, but I do have a F***- IT LIST a mile long!
86 - 45*
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John Harper
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| Quote: Originally posted by bajabuddha | | Quote: Originally posted by John Harper | You don't need to boil eggs that long. 5-7 minutes is fine. Then just let them sit in the hot water till cooled down.
John |
Fine, you do 'em your way, John. Another way is to put eggs in water, bring to boil, then turn off heat and let stand covered 20 min's. Cada loco
con su tema.
The reason for boiling - then ice bath is to cause the eggs inside to reduce in size a tiny bit hence making easier to peel. I've done it all 3
ways... have you? No yolk discoloration, and always done to a T. Or an E? |
Surprise, surprise, surprise. I have prepared hard cooked eggs in multiple ways. Including your way. Enjoy. I don't think there really is a wrong
way to do them.
John
[Edited on 6-13-2019 by John Harper]
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