Stuffed Eggs with Bacon & Shrimp
Deviled Eggs (aka: Stuffed Eggs) have taken on star-status in the past few years. No more are a plate of these rich and tantalizing mortals content to find themselves nestled up to a Maraschino Cherry Jello Mold on a boomerang-patterned formica counter.
For good reason. Stuffed eggs are a great canvas for a variety of flavors. A perusal through the web will find Stuffed Eggs with Olive Tapenade, Lobster-Salad Stuffed Eggs, Southwest Deviled Eggs (I’m thinking a crushed tortilla chip garnish would make a great addition to this recipe) and more.
She-Devil Diva Eggs (Recipe Below)
My featured photo is a recipe for Stuffed Eggs Florentine (that includes chopped spinach and bacon) and another yummy recipe for Stuffed Eggs with Bacon and Shrimp is pictured above.
Want to add a pickled flavor to the yolk? Take a bottle of pickled beets and soak the egg whites in the liquid for several hours. Stuffed eggs make a great summer appetizer and I served the pickled eggs (recipe below and photo on the left) and Stuffed Eggs Florentine at a family reunion we’re having this week.
30 A
We booked a couple of beach houses in the Florida Panhandle, 30A precisely, “…the greatest strand of white sand on earth”. If you’re interested in learning more about this laid-back, food-rich culture, I wrote a blog while traveling solo down there one fall, with a slideshow describing the area.
Stuffed egg aficionados advise starting with eggs that aren’t super fresh as eggs fresh from the hens are often difficult to peel––from my point of view this is the only drawback of purchasing a local freshly laid eggs. Also, my hard boiled eggs are not necessarily hard, but have a bit of creaminess in the center. My method for boiling eggs is below.
I’m also celebrating the completion of my first draft of THE MAIDEN TOWER, which is now in the hands of my editor–one of many drawn-out, complicated and gut-wrenching steps. The novel’s a contemporary legend–a bit of magical realism thrown in– 
set in the quirky landscape of Key West, Florida, a place of which I’m intimate. It’s the story of a mother and her three daughters held hostage by secrets, desires and fear. And then Hurricane Irma pummels their town, changing their lives forever.
My publishing company has reduced the price of the WELCOME HOME DINER in the USA only for Kindle devices to $1.99 through May. If interested, now’s a good time to grab it.
Back to eggs. Here’s how I hard cook mine that yields a creamy, slightly undercooked center:
Start by bringing a large saucepan of water to a boil (to cover the eggs by a good inch) over medium-high heat. Carefully lower large eggs into water using a slotted spoon. Cook 10 minutes, lowering the heat if necessary to maintain a gentle boil. Transfer to an ice bath or very cold water and let cool until just slightly warm, about 2 minutes—this stops the eggs from cooking further and makes them easier to peel. Gently crack eggs all over and peel, starting from the fattest end containing the air pocket. Refrigerate if not using right away.
