OK, what the hell do deviled eggs, especially Mexican ones, have to do with Friday the 13th. Well, really nothing. Except that a lot of people have parties on Friday the 13th and you can't have just all spooking looking stuff out. Plus, again because of the Internet troubles in the last few weeks at my mother's house, I was unable to put up a snacky food as a theme for the Spot The Christmas Moment day. Finally, I'm making these today, as part of snack spread that celebrating just getting through the holidays in the first place. I've been experimenting with different types of recipes for these eggs and tend to make a batch about once a week, but the recipe has to be different each time.
Mexican Devilled Eggs:
These come from a great little cookbook from the little independent publisher Golden West. It is from a book entitled Mexican Family Favorites Cook Book, by Mestiza writer Maria Teresa Bermudez of Tuscon. This is really down home stuff, so don't be surprised by ingredients like garlic powder. I may be a trained food pro, and love a good complicated recipe for a terrine or pate' any day of the week, but I am no food snob! I'm with Bizarre Food host Andrew Zimmern on this one; "if it looks good, eat it!"
4 large hard cooked eggs
4 tbsp. mayonnaise (I tend to use less)
1/2 tsp. dry mustard
1/4 tsp. salt
1/2 tsp. paprika
Dash garlic powder
2 tbsp creamed avocado*
1 tbsp. lemon juice
2 tbsp. chopped green olives
Grated Cotija or other cheese (optional)
1. Peel the eggs and cut lengthwise and remove the yolks. Mash the yolks well with a fork. Add in the mayo and the dry mustard and mix well. Mix in the remainder of the ingredients and chill for 5 minutes to set.
2. Fill egg halves with the chilled yolk mixture. You can sprinkle these with grated cheese, but only if you like.
*Bermudez doesn't give any instruction on "creaming avocado," but that usually involves a smooth puree with some acid to keep the color. I personally prefer to cream mine with a little lemon juice and sour cream (real Mexican Crema is ideal--it's not a thick and has a nice tart flavor). In fact, I like this so much that I usually make extra to serve as a dip--it's easy to add salt and whatever flavor you like in Guacamole, like diced Jalapeno.
Variations:
Of course there are endless variations on these in the southwest! For example, you can add or substitute the olives with green chiles. Chopped Chipotles in Adobo are a good addition
Substitute the lemon juice for fresh lime juice.
Top with a fresh green herbs, like cilantro or Mexican tarragon
Add cooked chorizo. If you live in a big city you might be able to lay your hands on some green chorizos from Toluca, they are terrific with eggs!
You can spice it up with pure ground chile, cayenne powder, chile powder or hot sauce from a bottle.
They can be topped with 1/2 an olive, black or green.
Etc., etc., etc.
My People Will Do Anything With Food Section Is Back:
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