Tuesday, October 24, 2017

Tate's Hell Snake Eyes Deviled Eggs

There's a local legend in these parts as to the name of Tate's Hell State Park.  It seems there was a rather unlucky farmer named Cebe Tate who had some cattle killed and run off by a panther.  He set off into the forest in search of the cows and the panther, but got lost, was bitten by a snake/s and stumbled out of the woods a week later and collapsed. Before he died, he muttered the words, "My name is Cebe Tate, and I've been through hell.   It's said that Tate's Hell State Forest was named after him.  You can read about him here and here.  I did say it was a legend.

A few years ago I made some deviled eggs and called them Tate's Hell Eggs, and they tasted good, but the presentation wasn't that great. 
Well, I redid the recipe a little, and made some Tate's Hell Snake Eyes Deviled Eggs for Tapas last weekend.  I shoulda made more, they disappeared, fast.  As in, I looked there was a plateful, and then when I looked again, they were gone.
Tate's Hell Snake Eyes Deviled Eggs


Yield: 24 eggs

Tate's Hell Snake Eye Deviled Eggs

prep time: 10 MINScook time: 10 MINStotal time: 20 mins
Deviled Eggs are always popular and these are a take on my Tate's Hell Deviled Eggs.

INGREDIENTS:


  • 1 dozen eggs, hard cooked
  • 1/4 cup mayonnaise or enough to moisten a little
  • 1-2 tablespoons Sambal Oelek (you can always use less)
  • 1 teaspoon mustard (optional
  • 3-4 Black Olives, cut into strips
  • Sriracha sauce

INSTRUCTIONS:


  1. 1.Hard cook the eggs, peel, then let cool. Cut eggs in half, setting the whites aside, extract the yolk and mash it together with the mayonnaise and Sambal Oelek . Place this mixture into either a piping bag with a large round tip or into a ziploc bag. Cut the olives in half, then half again, and again, to make little strips. Pipe the egg yolk mixture into each half of egg, using the piping bag or a ziploc bag with one corner cut out. Place a black olive strip on each egg, and then very carefully, place a stripe of Sriracha Sauce above and below each olive slice.  Serve
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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.

1 comment:

  1. Hi Sid,
    What a great idea for your delicious deviled eggs! Thanks so much for sharing your post with us at Full Plate Thursday! Have a great week and come back to see us real soon!
    Miz Helen

    ReplyDelete

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