Grown Up Kegs and Eggs, Anyone?
We had so much fun with adult ice cream floats for August’s Beer Versus Wine Challenge of Vanilla Ice Cream that I was disappointed comments didn’t take the same direction for Deviled Eggs. No reliving kegs and eggs memories from college? Or do we just not remember those hazy homecoming weekends when our bad decisions started in the AM with scrambled eggs and cheap beer. Heck, many of us probably never even went to bed from the night before. (Mom, if you’re reading this, I am just repeating what others told me…) Deviled Eggs was the perfect opportunity to right those wrongs with an adult version (none of us were adults in college)!
But the suggestions turned more towards the sophisticated with an Oregon Pinot Noir, Gamay, and Beaujolais recommended. Of course, Talk-A-Vino’s version of Deviled Eggs with wild mushrooms and truffle oil definitely drove the imagination from the juvenile ways of our youth sophistication. Some of us did suggest beer but our nominees aligned closer with college palates than adult palates with MGD and Natural Light.
Alas, we must raise a glass of Gamay to SAHMmelier for the winning suggestion! Congratulations! We look forward to your pairing suggestions for November’s Beer Versus Wine Challenge!
Deviled Eggs Recipe
The Ingredients
- A dozen of eggs
- 8 oz mushrooms, sliced
- 2 large white onions, chopped
- 2 tablespoons olive oil for frying
- 2 tablespoons mayo
- Pepper, salt and truffle oil – to the taste
The Cooking
- Hard boil the eggs. Put in the pan, on medium to high heat, and the water is boiling, reduce the heat to medium and set the timer for 12 minutes. In 12 minutes, remove the eggs from the heat and put rinse under cold water for 1 minute. Leave the eggs to stand in cold water for another 10 minutes to completely cool off. Peel the eggs washing them to make sure no shell is left. Pat dry and then cut lengthwise in half. Remove the yolk and put all the yolk into a separate mixing bowl.
- While the eggs are cooking, slice mushrooms and onions (or use pre-sliced to save time). Put one tablespoon of olive oil into the skillet and heat on medium heat. Once the oil is hot, sauté the onions until they become translucent – about 20 minutes.
- Onions and mushrooms have separate cooking time, so I like to cook them separately. Use another skillet with the remainder of the olive oil to sauté mushrooms over medium to high heat. Make sure not to close the skillet so all the water evaporates. It should take you 7 – 10 minutes to finish sautéing of the mushrooms – you want to make sure they are soft but still have a bit of a crunch.
- Once the mushrooms and onions are ready, transfer them to the food processor and grind for a minute or so to get a coarse pate-like mixture.
- Use a large fork to smash all the yolks in the mixing bowl, add mushrooms and onions, mayo and mix everything together. You can of course use the food processor to do all the mixing. Taste the mixture and adjust with the salt and pepper to your liking.
- Generously stuff all the egg halves with the mixture and arrange them on the plate.
- Finish by adding of a small (single) drop of truffle oil on top of every egg. I don’t recommend adding it to the mixture – too much truffle oil will render the dish inedible.
- Garnish any way you like and serve. You can also put the eggs into the fridge to chill for another 20-30 minutes before serving.