Sympathy For The Deviled Egg

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

Inspired by Motorhead “Sympathy For The Devil” from Black Magic
Listen on Spotify
Listen on YouTube

Listen to the More Recipes About Music & Food Spotify Playlist

Another “Sympathy For The Devil” appearance in the Music & Food series and again pimento cheese plays a key role. This time I’m going with my favorite version of this song. 

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.

You will want to make the pimento cheese a day ahead. Like many dishes perfected in the South, great pimento cheese requires a bit of patience. Allowing it a day to cure lets the flavors come together and the spread to firm up. The pimento cheese recipe will make more than enough for 6 eggs.

Leftover cheese is great for more deviled eggs, on crackers or used for a Cheesed To Meat You sandwich.

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 (see recipe below)
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 a pickled jalapeno, Aleppo pepper flakes, and paprika

PIMENTO CHEESE
Yield: 1 pint

1/2 pound cheddar cheese
1/3 cup mayo
1 roasted red pepper
2 tablespoons Rock Candy Jalapenos (or pickled jalapenos)
1/2 teaspoon Worcestershire
1/2 teaspoon yellow mustard
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon kosher salt

Roast the red peppers on the stove, in the oven or – ideally – on a grill with a bit of wood smoke until skin is charred. Place the roasted peppers in a paper bag (or cover them in a bowl) and let them steam a bit. When cool enough to handle, peel off skin, remove seed and set aside.

Finely shred the cheddar cheese.

Place the roasted red pepper and candied jalapeno in a food processor. Chop until they are almost a paste consistency. Add the shredded cheese, mayo, Worcestershire, yellow mustard & spices.

Blend until it forms a spread – occasionally scraping down the sides. It will appear to be a bit thin and watery. FEAR NOT! Place in a storage container and put in the refrigerator several hours or (even better) overnight. Your patience will be rewarded with a true Southern treat!

NOTE: While a food processor is an optimal tool for this recipe, it is not necessary. Just finely shred the cheese and finely mince the red pepper and jalapeno. Mix everything thoroughly with a spoon. You will not get as smooth of a spread but it will still be delicious.