Deviled eggy-weggs: I love deviled eggy weggs. This year my sister hosted Thanksgiving dinner. Her and her husband are about to leave to work in Nigeria for two years, so we were happy to joined them and a group of good friends for a true Thanksgiving Miracle. The missus and I brought a delicious stuffing and I made the deviled eggs.
Apparently, the term "deviled" in reference to food dates back at least 1786, and was often used to refer to stuffed and/or spicy food.1 Also, apparently many church functions in the South and Midwest refer to them as "salad eggs," obviously to avoid honoring Satan through the power of mayonnaise.
Now I like the standard deviled egg just fine, but Kitchen Monkey is no Bittmanesque minimalist, not around the holidays anyway. So, looking around the kitchen and coming with up with various odds and ends, I came up with a pretty interesting sauce to match with some delicious toppings for a unique and addictive deviled egg.
2 heaping spoonfuls quality mayonnaise
2 ripe avocados
1/4 cup chopped black olives
Ingredients for the Chili-Cherry Sauce:
2 Tbsp. olive oil (for sauteeing)
1/4 of a habanero pepper (chopped)
1 serrano pepper (chopped)
1 cherry pepper (chopped)
2 cloves garlic (chopped)
1/2 cup dried cherries
2 Tbsp. water
1 tsp. fresh thyme leaves
2 Tbsp. sweet vermouth (I imagine port wine could also be good here)
1/2 cup good extra virgin olive oil
salt and pepper to taste
(1) the quantities above were estimated from memory, and may not be accurate. Deal with it. Adjust however you like.
(2) sautee the peppers in 2 Tbsp olive oil for a couple minutes, then add the garlic and sautee for a couple minutes more, then add the dried cherries and the water. Once the water has cooked off and the cherries are hydrated, remove from heat and add to your food processor.
(3) add the thyme leaves and the vermouth and puree.
(4) once fairly smooth, begin to add the olive oil slowly until it reaches the consistency you like, add salt and pepper to taste.
(5) Boil a dozen eggs, peel them, split them in half, spoon out the yolk, and mix the mayonnaise into the yolk. Go as easy as possible with the mayo, while getting a consistency you can spoon. Spoon the yolk mixture back into the eggs, but only enough to come up to top of the yolk hole, not heaping as one normally would.
(6) Cut the avocado into chunks and mash with a fork--mix with a bit of salt and pepper--until you get a chunky, not-quite-quacamole mix. Spoon a small spoonful of the avocado on top of each egg.
(7) Chop the ol and scallions and sprinkle some of each on top of the eggs.
(8) Spoon a small amount of the chili-cherry sauce on top of each egg.
 - Wikipedia: "Deviled Eggs"