Carrie Brown, John Werner, and Michael McLaughlin's The Jimtown
Store Cookbook, Harper Collins, 2002
Adapted by StarChefs
Jimtown, less is always more. The best of our food is simple, home-style
fare, gently tweaked to raise it to a new but still recognizable,
level. Our updated simple philosophy is never more evident than
in these deviled eggs, which were, for years, Johns contribution
to Hoffman family picnics and other gatherings and are now a Jimtown
signature dish. Dont skip the caper brine, the secret of these
treats success, and if you have one of those wonderful depression-era
deviled egg plates (John inherited his Nanny Hoffmans), use it!
Makes 22 egg halves, serves 6 to 8
large room temperature eggs*
Tablespoons whole grain mustard
2 tablespoons brine from a jar of capers
Tablespoons flat-leaf parsley, minced
the eggs in a medium pan and cover with cold water. Set over medium-high
heat and bring just to a boil. Cover the pan, remove from heat,
and let stand for 12 minutes. Drain the eggs, cover with cold water,
and let stand until cold. Shell the eggs and cut them in half length-wise.
the yolks out of the egg halves into a medium bowl and thoroughly
mash with a fork. Mince 2 of the egg white halves and add to the
yolks. Add the mayonnaise, mustard, and caper brine, and mix well.
Add a splash more caper brine if the filling seems too stiff and
add salt to taste.
the filling into the remaining 22 egg white halves, using it all.
(Or transfer to a pastry bag fitted with a large star tip and pipe
the filling into the halves).
the eggs lightly with paprika, sprinkle them with parsley, and serve.
The eggs are best served immediately, but can be refrigerated,
loosely covered, for as long as overnight. Reserve the paprika and
parsley, and return the eggs to room temperature before dusting,
sprinkling, and serving.
For easier egg shelling, use old eggs eggs that have been in your
refrigerator for about 1 week. The method of cooking the eggs given
here produces firm but creamy yolks and tender whites. We recommend
it for all hard-cooked eggs.