Straight Up Deviled Eggs from Elizabeth Karmel

It’s finally here, the official start to grilling season—although anyone who knows me, knows that I grill year ’round!  Still, Memorial Day is a great time to celebrate cooking outdoors.
I love creating a build your own burger bar when I cook for a crowd.  It’s easy on the cook (me!) and lots of fun for my company.  I make up a mess of patties in advance and simply fill the grill with them.  When they are done, I put them on a platter and they join the buffet of buns, topping and condiments that I have laid out.  Because there are so many fun and tasty ways to top the burgers, I always count on each person having two.  This is a real crowd pleaser.
The day before my cookout, I always make my Straight Up Deviled Eggs while I am getting all the burger toppings together.  The eggs actually taste better once all the  deviled flavors have had a chance to meld and marry in the fridge. Try presenting the eggs in my Grill Friends Porcelain Egg Crate.  It is functional and whimsical.  But note that you will need to cut the eggs across instead of lengthwise.

On the day of the party, all you have to do is fill the shells with the deviled mixture.  I love that all the hard work is done and I have more time to enjoy my party!

Elizabeth Karmel

Straight-up Deviled Eggs Recipe

These classic deviled eggs are summer on a plate and a welcome addition to an cookout!

1 dozen large eggs
⅓ cup Hellmann’s mayonnaise
2 tablespoons strong Dijon mustard
5 tablespoons unsalted butter, softened
Zest of ½ lemon
1 teaspoon fresh lemon juice
Pinch of garlic powder
2-4 shakes Tabasco
Sea salt to taste
Smoked Paprika or minced fresh chives for garnish

Place the eggs in a large stockpot and cover with cold water.  Bring to a boil, cover and turn off the heat.  Let sit 20 minutes.  Drain and run under cold water until eggs are cool to the touch.  Let sit another ten minutes.

Porcelain Egg Tray, part of Elizabeth Karmel's Grill Friends BBQ line. Made by HIC, Harold Import Co.

Porcelain Egg Tray, part of Elizabeth Karmel’s Grill Friends BBQ line. Made by HIC, Harold Import Co.

Peel eggs carefully, keeping whites in tact.  Cut in half across the middle and remove yolks.  Set whites aside in the Grill Friends Porcelain Egg Crate.  Break yolks up and mash with a fork until all large pieces are broken up and smooth.

Add mayonnaise, mustard, butter, lemon zest and juice, garlic powder and Tabasco.  Stir well.  Taste and season with sea salt.  Just before serving, place in a pastry bag or use a small spoon to fill egg white “boats” with “deviled” egg yolk mixture.  Sprinkle with smoked paprika for classic eggs, chives for a fancier-looking version.

Makes 24 deviled eggs

Looking for a juicy burger recipe? Check out Elizabeth Karmel’s Backyard Burgers. Try the Grill Friends Steakhouse Burger Press to make quick work of perfect patties.

Grill Friends Steakhouse Burger Press

Grill Friends Steakhouse Burger Press

Learn more about the Grill Friends line at http://www.hickitchen.com/elizabeth-karmels-grill-friends.aspx

This entry was posted in Cook - Recipes from Friends and tagged , , , , , , , on by .

About Elizabeth Karmel

Elizabeth Karmel Chef, Author, Media Personality North Carolina native Elizabeth Karmel was raised on barbecue—at roadside stands, neighborhood cookouts and county fairs—but it wasn’t until she moved away from home that the barbecue love affair began. When it wasn’t at her fingertips, she had to learn how to smoke it herself and a pit-mistress was born. Karmel, a.k.a. Grill Girl is a nationally respected authority on grilling, barbecue and Southern food. She is the Executive Chef of Hill Country Barbecue Market in NYC and Washington, DC, and NYC’s Hill Country Chicken. She developed the award-winning concept, menu and flavor profiles from the meats to the sides and desserts for all three restaurants. On July 4, 2012, The New York Times awarded Hill Country Barbecue Market NYC 2 stars and a glowing review that read like a love letter to barbecue and the Hill Country concept. As a sought after media personality, Karmel writes for, and is frequently featured in an array of national magazines from Saveur to Better Homes & Gardens, and appears regularly on all three network morning shows. She is a guest judge on Chopped and has appeared on a number of Food Network shows and has hosted her own special on The Cooking Channel. She writes a bi-monthly column for the Associated Press called The American Table and is the author of three acclaimed cookbooks. She designs an innovative line of outdoor cooking and kitchen tools, and the founder of the decade-old, gender-breaking GirlsattheGrill.com. Follow her @GrillGirl and like her fan page at http://www.facebook.com/ElizabethKarmel

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