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!

Mark Bittman is always almost perfect, as evidenced by this chik’n, lettuce and chive salad

So, do you have Mark Bittman’s How to Cook Everything Vegetarian? It’s quite the tome, but worth its real estate on the bookshelf. I highly recommend picking up a copy if you don’t have it.

In fact, do you want one of mine? Yes, both my mister’s mother and my little brother purchased this book for me. It really killed me with my little brother — he gave it to me second. You see, he’s not always the most thoughtful little brother. So when he gave me this book for Christmas and told me that he’d looked up all the reviews and decided that this was definitely the best vegetarian cookbook out there, it broke my heart that I already had it. Kid was spot on with this one.

The thing about Bittman is that I find a lot of his recipes to be almost perfect. I love his dishes as jumping off points, but I rarely make them as directed more than once. This salad, for example: it was likely meant as a side salad, was just screaming for some protein to make it a meal salad. That, and the first time I made it as directed, it had way too many chives. Perhaps that is more authentic. But if my mister and I were going to eat it, the chives needed to be seriously cut down.

Anyway. Love you, Bittman. Never change. Except just the teensiest bit.

chik'n, lettuce and chive salad

Chik’n, Lettuce and Chive Salad
Adapted from Lettuce and Chive Salad, Korean Style by Mark Bittman in How to Cook Everything Vegetarian

Serves 4

1/4-1/2 cup sweet chili sauce (you can totally make your own, but I used the bottled stuff)
6 ounces vegetarian “chik’n” bits (Beyond Meat, Quorn tenders, Morningstar strips — I only had time to go to the crummy grocery store so I made do with Morningstar Farms Grillers Chik’n Burgers, sliced) *
cooking spray
4 eggs *
2 tablespoons dark sesame oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1/4 – 1/2 crushed red pepper flakes
1 small clove garlic, minced
9 ounces butter lettuce or butter lettuce mix
5 ounces baby spinach
1/2 ounce chives, chopped into 1″ pieces
toasted sesame seeds, to garnish

Put your “chik’n” into a bowl and cover with sweet chili sauce. Let marinate for about a half hour if you can, otherwise just marinate it as long as you can muster while prepping other stuff.

In a cast iron skillet over medium-high heat, toss your chik’n pieces in. Cook, turning occasionally, until browned and crispy. Remove from pan and set aside to cool.

Heat nonstick pan with cooking spray over medium heat. Beat eggs until combined, then dump in the pan. Cook until fairly dry, scraping constantly with a non-metal utensil to break up the eggs and prevent burning or over-cooking. Remove from pan and set aside to cool.

In a small bowl, stir sesame oil, soy sauce, vinegar, sugar, red pepper flakes, and garlic until fully combined.

Toss rinsed and dried lettuce(s), spinach, and chives in a large bowl. (A note about the chives: You should have about 1/2 ounce after they’re all trimmed up — if you’re growing your own or buying big farmer’s markety bunches rather than those terrible plastic clam-shelled chives [I know, I know], use a little more to account for the waste that you’re going to chop off the ends.)

Drizzle salad with dressing a little bit at a time until dressed to your preference. You probably won’t have to use it all. Add chik’n and scrambled eggs. Toss the whole dang thing to combine, then shake on some toasted sesame seeds for garnish.

* Vegan notes and substitutions: Obviously, use a vegan chik’n substitute, like Beyond Meat rather than Quorn. Pressed tofu would be great, as well. Omit the eggs, and add some more of your vegan protein to compensate. Alternatively, some roughly chopped peanuts or cashews would be a tasty way to add some more vegan protein.