Time: 1 hour
Basic idea; hard boiled egg yolks are dry and boring. So, remove them from the white, mix them with stuff to make them moister and tastier, and put them back in again. Suddenly the boring breakfast becomes the appetizer that’s finished first. As with pizza, soup, etc. this is a very flexible idea. If you’re into jalapeno, wasabe, etc., go for it. Here’s what I do:
- 8 eggs
- 5 TBSP mayonaise
- 1.5 TBSP Dijon mustard
- 1 tsp apple vinegar
- 1 tsp paprika
- Put the eggs in a saucepan. Add enough water to cover them. Boil; when bubbles rise to the top, start a timer for 8 minutes.
- Cool the eggs under running water.
- Peel them, by gently bumping them all over on a hard flat surface and breaking off bits of shell. A boiled egg has an air pocket somewhere between the flesh and the shell. If you can find it (try the big end), that’s a good place to peel. Get the thin membrane between the shell and the egg flesh started, then you can tug it and the shell away pretty easily. If the flesh starts to tear, peel it in another direction until you can approach that bit from the other side to minimize the damage. If it’s hot, back to the water. Rinse away shell crumbs.
- Cut the peeled hard boiled eggs in half lengthwise.
- Remove the yolk from each half into a mixing bowl. Often I can pop out the yolk by pressing the tips of the white toward each other to start the separation, then gently pulling the tips away from each other while pushing on the back of the white with my thumbs. With luck the yolk falls out and I don’t punch a hole in the white. Without it, once the edge of the yolk protrudes I flip it out with my fingertips. Remove any lingering yolk by scraping it out with a grapefruit spoon.
6. You’ll notice that each yolk is about a tablespoon in size. Aim to double that volume with additives; it’s better to overshoot a little than to leave someone staring disconsolately at a half-empty egg. Add the mayo, mustard and vinegar. Give it a good shake of salt and pepper. Stir it and adjust ingredients if needed for a stiff frosting-like consistency that will be workable but not runny.
7. Load up a pointy soup spoon (which is about a tablespoon in size; hmm, maybe that’s where the name originated?) so it’s slightly rounded. Point the tip into an egg white cavity, and urge the filling into the hole with the back of a second soup spoon. Ideally you’ll make a nice mound of filling that stands up out of the cavity like a whole egg yolk would do.
8. Garnish with paprika; this is a pretty mild spice that we’re using mostly for color. I found that, if shaken, paprika comes out in big globs. So instead I put it on the rim of a saucer, hold it over an egg filling and urge a little onto its top with the tip of a sharp knife.
9. Should any eggs be less than perfect, or for quality assurance purposes, add a couple of them to the cook.