Saturday night at 11:00 (midnight in Pittsburgh!), I heard my phone buzz with a text. I figured it was The Pony, having woken from an after-work nap, checking in with something about investment houses, or his job. But no. It was Genius!
"Can you send me your deviled egg recipe when you have a chance? I want to make them later this week."
For Thanksgiving, I presume. And what else do I have but time to send an unwritten recipe? For about the third time.
"I don't measure, but I can give you the ingredients now. Yolks, ground black pepper, dill pickle juice, yellow mustard, mayo. Not much mayo."
"Pickle juice is the thing I was noticing missing. We were at a dinner tonight with friends and they just weren't as nice. I thought it was not enough mustard but now that you say that this was definitely the missing acid."
"Slice the green olives in thirds. Mustard is more important than the mayo, but pickle juice is vital. I usually do about 18 eggs, and start with 4 or 5 serving spoons of pickle juice. Lots of mustard. And maybe 1 serving spoon of mayo, another half if it's too dry."
Surely Genius can figure out how to make tasty deviled eggs with that description.
Of course he can! Even I could, if I ever made devilled aggs anymore, which I don't. Ours never had pickle juice, but they did have mustard and curry powder besides the black pepper.
ReplyDeleteRiver,
DeleteWe love the pickle juice ingredient. I put it in my potato salad, too. Seems like I can never get enough black pepper into my deviled eggs. I keep grinding and grinding after the taste test. I'm not a big fan of spicy things. We've never used curry powder in anything. Genius might have. He's more adventurous, so he experiments.
Buy fresh black pepper seeds for your grinder, they lose their potency when they get too old.
ReplyDeleteRiver,
DeleteI DO have a fairly large plastic bottle of black peppercorns that I pour into my grinder. But I doubt that every time I've ever made deviled eggs, the pepper has been old. I just underestimate how much pepper it takes to flavor that much filling for my deviled eggs.