The Best Play for Game Day
I don’t care about football* but most of my friends do so I am all in for Super Bowl Sunday. Well, kind of. I care about the eating part of it. So to celebrate the fact that whatever team made it through whatever playoffs, I came up with some fun deviled eggs for my football-loving friends. Riffing on the picnic classic, I added Indian flavors and fresh veg. I’m hoping it will be interesting enough to spark a conversation about something besides the game, even if just for a few minutes. And if it doesn’t, it won’t really matter because we will still hang out after it’s over. Give and take, compromise and patience, these are the simple ingredients that make friendships last. And friends are what’s important no matter what happens on game day.
* Opinions expressed here belong solely to Stacy and do not reflect those of Krista or anyone related to, or on current speaking terms with, Stacy.
If you leave the eggs slightly custardy in the center, the whites won’t get too tough and rubbery.
- 6 eggs, hard cooked (see Get Cheffy)
- ¼ cup mayonnaise
- 3 tablespoons minced onion, divided
- 1 tablespoon minced cilantro stems
- ¾ teaspoon garam masala
- ¼ teaspoon turmeric
- ¼ teaspoon salt or to taste
- ⅛ teaspoon chile powder or to taste
- ½ teaspoon lemon juice plus zest
- To garnish:
- Thinly sliced cherry tomatoes
- Cilantro leaves
- Thinly sliced jalapeños (optional)
- Remaining minced onion
- Lemon zest
- Slice eggs in half lengthwise and carefully pop yolks into a small bowl. Powder yolks by pressing into them with the back of a fork. Add mayonnaise, 2 tablespoons onion, cilantro stems, garam masala, turmeric, salt, chile powder and lemon juice to bowl. (Chile powders vary in the amount of heat they hold so go slow if you're not sure and taste along the way.) Blend everything together until creamy.
- Spoon mixture into a plastic bag and press it into a corner. Cut off a small piece of the corner, no more than ⅛". You now have a punk rock piping bag. Squeeze even amounts of the yolks into the egg whites. If you don't want to go to all this trouble, just use a small spoon.
- Add garnishes in layers ending with onion and a final scrape of lemon zest. Enjoy with a Kingfisher or an IPA.
Here are the garnishes – make them pretty!
GET CHEFFY
Don’t you hate it when you peel eggs and the shells stick all over the place? Here’s the fix. Put cold eggs into hot water. It works – I do it all the time. And if you want to learn why and how from someone who did all the legwork, check this out.
