Saturday, November 2, 2013

Sriracha Deviled Eggs aka Tate's Hell Eggs

I live right next to a state forest called Tate's Hell.   It was named after a gentleman named Cebe Tate who went searching for a panther that had been killing his cattle.  He got lost in the swamp, was bitten by a snake, suffered from multiple insect bites, and managed to finally find his way out just before he died.  However, he did utter the immortal words, "My name is Cebe Tate and I've been through hell" just before he died, which is how the forest got its name. 

Tate's Hell Deviled Eggs
Well, now I've bored you with some history, just kidding.   I wanted to share a dish I came up with in honor of Cebe Tate and one I brought to my usual Friday Night get-together, and since it was also a Halloween party last night I had fun.  Oh and why the Tate's Hell mention?  Well, the watering hole we were in was having a fun reenactment of Cebe's final words and actions.   And it was fun to watch as well.

I made some Deviled Eggs, but not just any kind of egg.   I added Sriracha Sauce and some Sambal Oelek to them.   And they were good.

Boil or cook your eggs, just til they're hard cooked.   I did 18 eggs, and got really perturbed with how fresh the eggs were, cause they were hard to peel.   Don't do what I did, buy fresh eggs and then expect them to peel easily.   My local store usually has very fresh eggs.  I keep forgetting that fact when I decide to make hard cooked eggs, sigh.   And I always, always use my Eggsact Egg Timer.   I'm just too good and not remembering to turn on the timer or...  This way, I can look in the pot and tell when the eggs are done.  Doesn't hurt to set a timer as well. 

Peel and cool the eggs down, pop out the yolks and place them in a bowl and mash them with a fork.

If you do as I did, and manage to mangle a couple of eggs completely, throw the whites in with the yolks as well, and mash them all together.  

Mix about 1/3 Sriracha Sauce to 2/3 thirds Mayonnaise, add a couple of squirts mustard, a little lime juice and mix together.   Taste, add more Sriracha Sauce and taste again.  
Here's the proportions if you need them, or at least how I started out.

Recipe 
3 tablespoons Sriracha Sauce
5 tablespoons Mayo
1 teaspoon mustard (although, I really question whether it needed the mustard, next time I'll add my Chinese Hot Mustard, I think it would have worked well here)
1 teaspoon Sambal Oelek  or more, to taste.   I needed more, so I added it. 
1 dozen yolks from the hard cooked eggs
Mix together and add to the mashed yolks.   Taste.   This should have a nice kick, but, if you're not sure of hot sauces, don't add as much to begin with, you can always add more.  Taking it out, that's the hard part.
I used a pastry bag to pipe the egg filling into the egg whites, but you can use a ziploc bag and just cut the corner off.
I'm not that coordinated, so I place my pastry bag in a tall glass and then put the egg filling into it, before I pipe the eggs.



Cut off the tip of the bag and proceed to piping.
You can even get real fancy here and put a star tip on the pastry bag but I just cut the tip off of the bag.

And here they are, I had some leftover egg filling so I decided to stuff the olives with that, and since it was a Halloween kind of night, I sliced some olives and made some "eyes" out of some of the eggs.  I used some Sriracha Sauce for the blood vessels.
A girl's just gotta have fun, sometimes.

These did seem to be well received.   I also added a couple of shot glasses with some more Sriracha Sauce in case someone wanted more heat.
I did say these were Tate's Hell Eggs.    Go ahead and try some, you won't be sorry.

Hope you all have a great weekend, I'm heading out of here shortly to get me some seafood, at the Seafood Festival.


Please feel free to leave me a comment or note or just say Hi. I love to hear from you and am so glad you're reading my blog.     
Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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