Deviled Egg Pageant: Godzilla Eggs

I ate like fifteen deviled eggs today.

For the second year in a row, I hosted a deviled egg pageant. Mostly as an excuse to eat an obscene amount of eggs.

IMG_2089The competition was fierce. From left to right, starting at the top: Godzilla Eggs (mine!), a little Sriracha number; Old Bay Crust-egg-ceans, with red pepper strip legs and olive eyes; Mousse Experiment #24, a complex, cloud-like mousse filling with apples, onions, and brandy; Roasted Garlic Deviled Eggs with Cayenne and Paprika (made by Ann Marie, who has shared her recipe on her blog); Potato Skin “Eggs” for the egg haters; Smoked Eggs (as in, smoked with wood chips!) some vegetarian, some topped with smoked salmon; Sriracha and Wasabi Eggs that were CUBES and tasted like Chinese food and had an amazing plating diorama (made by Jenny, who shared her secrets on her blog); and Bacon, Cheddar, and Chive Eggs.

You know, it’s not fair to say this was just about eating a bunch of eggs. It was also an excuse to get crafty. Because what’s an pageant without prizes?

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Yes, that is an egg tiara. And plaques.

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It’s pretty serious.

So, how’d it all go down? There were four Honorable Mentions:

Baltimore deviled egg pageant: honorable mentionsBest Not-an-Egg – Liz’s Potato Skin “Eggs”
Just Like Grandma Used To Make – Ann Marie’s Roasted Garlic Deviled Eggs
Best Local Pride – Colline’s Old Bay Crust-egg-ceans
What the Heck Was in That? – Ray’s Mousse Experiment #24

Then there were the three main prizes:

Baltimore deviled egg pageant: Audience choice and best classic eggBest Classic Egg – Kendall’s Bacon, Cheddar and Chive
Best Modern Egg – yours truly’s Godzilla Eggs
Audience Choice – Jenny’s Sriracha and Wasabi Eggs

Seriously, did I mention how amazing Jenny’s eggs were? CUBES. DELICIOUSNESS. DIORAMA.

Baltimore deviled egg pageant: Best egg in showThe judges told me that Best Egg in Show was a tight race, but in the end the answer was obvious.
Baltimore deviled egg pageant: Egg queenJenny was born to wear that tiara.

I’m honored to have won Best Modern Egg two years in a row (you may remember my recipe for chipotle cheddar deviled eggs from last year). And I’m happy to share this year’s recipe with you.

I could tell you what I think about these eggs. They’re sushi inspired, making use of a mayo based sushi dipping sauce to create the filling then topped with a nori garnish. (I may have claimed that deviled eggs are “the sushi of the West” which honestly, I still stand behind.)

I can also tell you what the judges thought, since I sneaked a peek at their scoring sheets. The experts say that these eggs taste “Impeccable, [with a] good balance of spicy and salty.” In addition, “Sriracha doesn’t overpower, which is good. Great flavor that lingers.”

I’ll try not to let it go to my head.

Godzilla eggsGodzilla Eggs

Makes 24 deviled eggs

12 eggs, hard cooked
6 cups water
2 tablespoons soy sauce
2 tablespoons black soy sauce
4 black teabags (I used Red Rose which is just a basic orange pekoe)
1/2 cup mayonnaise, homemade preferred
2 tablespoons + 1 teaspoon Sriracha chili sauce
1/4 teaspoon toasted sesame oil
1/4 teaspoon chili oil
1/8 teaspoon salt
Sriracha chili sauce, for garnish
sesame seeds, for garnish
1/4 – 1/2 sheet nori, chopped chiffonade, for garnish

Start with eggs that are already hard cooked with whatever method you prefer. I’m a fan of the process I outlined in my chipotle cheddar deviled eggs recipe, which is basically: put room temperature eggs in a pot, cover with water, put a lid on, put over heat. When it just comes to a boil, cut the heat and leave for 9 minutes. Drain and put in an ice bath or flush with cold water until the eggs are cool.

Bring 6 cups of fresh water to a boil. Stir in the soy sauce and black soy sauce, then add the teabags and remove from heat. Let steep for about 5 minutes then remove. Set aside to cool completely.

Peel cooked eggs, then place in cooled tea/soy sauce mixture. It is important to make sure the mixture is completely cooled to avoid overcooking your eggs! Set in the fridge to steep for at least 8 hours.

In a small bowl, combine the mayonnaise, Sriracha, sesame oil and chili oil. Stir well. Chill for at least 30 minutes.

Slice peeled, tea-dyed eggs in half and scoop the yolks into a medium bowl. Mash the yolks with a fork until all lumps are gone. Add Sriracha/mayo mixture and salt, and stir to combine. Make sure you really whip the filling to get rid of all the lumps. Taste, then add more Sriracha or salt if desired.

Spoon or pipe filling into egg white halves, then garnish with a dot of Sriracha, a sprinkle of sesame seeds and the chopped nori. Eat!