Sympathy For The Deviled Egg

“Just call me Lucifer ’cause I’m in need of some restraint.”

Theme song by Motorhead “Sympathy For The Devil” from Black Magic
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As I’ve stated before, I appreciate The Rolling Stones and their place in musical history. Their early records, pre-late ’70s, are brilliant. They are far better than The Beatles but not as cool as The Who. Jagger brings a sexy wicked swagger to the original of this song, but let’s face facts, he’s no LEMMY FUCKIN’ KILMISTER! Motorhead injects this cover with the grungy evil Lucifer attitude missing from the original. The Devil in this cover may be shaking your hand but it’s got a knife behind it’s back ready to stab you. 

I’m a fan of eating deviled eggs. I am not a fan of making them. That probably has more to do with serving them in bars than the actual complexity of the process. They are fairly low on the culinary skills spectrum, but I just can’t get past my cranking out 10 dozen during Happy Hour PTSD to make these very often. 

I also find deviled eggs to be a divisive snack hence the other reason for this dish name. I don’t believe enough people give this snack the sympathy it deserves. I’m guessing a part of the avoidance comes from the boiled egg smell and texture. As simple as they are, it is possible to make bad deviled eggs. The Grill Club is a house divided. I dig deviled eggs; Cherie does not. When I recently made these, she was kind enough to try one and actually did not hate it. She’s not converted, but I believe properly made deviled eggs can help sway some of the haters.

My first piece of advice is to read this article from Serious Eats on making hard-boiled eggs. Yes, it seems like a no-brainer, but making a really great hard-boiled egg can be a challenge. Given this recipe is basically hard-boiled egg yolk & pimento cheese, you want to make sure to have the best quality boiled egg.

SYMPATHY FOR THE DEVILED EGGS
Hard-boiled egg, Pimento cheese, pickled jalapeno, paprika
Makes 12 deviled eggs

6 hard-boiled eggs
2 tablespoons mayonnaise
1/2 cup Pimento Cheese
Salt to taste
Rock Candy Jalapenos (or pickled jalapenos)
Aleppo pepper flakes (or red pepper flakes)
Paprika

Peel and slice the eggs lengthwise. Place the yolks in a medium bowl and set the whites aside. With a fork, blend the yolks with the mayo until smooth. Stir in the pimiento cheese spread and mix well. Add salt to taste. Spoon the mixture evenly back into the egg whites and top with pickled jalapeno, Aleppo pepper flakes, and paprika