Version Date: January 22, 2014
Okay, so most people would call this a recipe for deviled eggs, and I even thought at first to call it "Deviled Egg Dynamite." But when I tasted these incredibly delicious treats, I said, "There's no Devil anywhere near here. These are positively angelic." When I have eaten some deviled eggs in the past, they were usually good, but not exciting. I like my food to have a little wham to it. Maybe tang is the better word. Don't get me wrong, these angeled eggs won't slap your tastebuds around. It's more like a loofa massage.
And do notice how restrained I was in creating this recipe: no
garlic! Can you imagine that I would create a recipe without garlic?
Didn't expect that, now, did ya?
So here is the recipe for simple-to-make angeled eggs.
6 hardboiled eggs
1/4 cup mayonnaise
2 tablespoons of horseradish brown mustard
1/2 teaspoon of onion powder
1/4 teaspoon salt
2 tablespoons of lemon juice
1/3 cup crumbled Feta cheese
Cook the eggs (I boil them for 15 minutes). Cool them with water or
let them sit for awhile.
Peel the eggs, cut each one in half lengthwise, and separate the yolks into a bowl. Add all the other ingredients except the paprika to the bowl and mix thoroughly. I use a potato masher for starting and finish with a spoon.
Spoon heaps of the final mixture into each egg half. There should be
enough mix to create mounds in the eggs (since you started with the
yolks and added ingredients). Sprinkle some paprika on each egg.
Place in the refrigerator overnight to let the flavors frolic and get to know each other. Then eat.Secret
Savvy chefs will see immediately that what gives these eggs the flavor wham is the combination of the horseradish brown mustard, the lemon juice, and--largely--the Feta cheese. I wasn't going to post a recipe so common as that of deviled eggs until I experimented with this one. One taste and I thought, "I have to share this." So, enjoy these. Impress your friends.
You can do a bunch of different things to thses puppies. Try some of these variations: