Deviled Mayonnaise

Making deviled eggs (like pretzels) is a demonstration in futility. There's no way to keep up with demand, especially with how tedious and fiddly they are to prepare. After watching my boyfriend (now fiance) inhale a whole dozen deviled eggs in a single sitting, I knew I was going to have to find a more efficient method.

This recipe started as an attempt to harness all the delicious flavor of a deviled egg without all the work, to take all of the special oomph and apply it to something that could be made far easier, simpler, and in much larger batches; egg salad. 

I already make homemade mayo; once you've tried it, there's no way to go back to the tasteless, gelatinous alien goo that comes in a shelf-stable jar. So why not - in the words of the great Emeril Lagasse - kick it up a notch?

This mayo - subtly smoky, garlicky, with a hint of lemon and a little kick of vinegar - is exceptional. It's addictive. It's so good it'll make you start replacing meals with sandwiches just to have an excuse to slather it on to a thick piece of bread.

While making mayonnaise may seem like a daunting task, it's incredibly easy with a little help from technology. As long as you have a food processor or a hand mixer, condiment heaven can be yours within minutes.

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Deviled Mayo
(Makes about 1 cup; adapted from Alton Brown)

2 egg yolks
1 teaspoon mustard powder OR 2 teaspoons yellow mustard
1 tablespoon lemon juice
1 ½ tablespoons white vinegar
½ teaspoon salt
1 cup vegetable, canola, or similar oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon black pepper
2 to 3 tablespoons extra virgin olive oil

1. In either a large, deep bowl or the bowl of the food processor, place the egg yolks, mustard powder or mustard, lemon juice, salt, and 1 tablespoon of the vinegar. Blend (for hand mixers, on medium) for about 30 seconds.
2. With the mixer (on high)/food processor running, slowly - as in a thin drizzle - add in the vegetable or canola oil.  It will begin to thicken up - if it clumps and begins to stick to the blade of the food processor like dough, it's broken. (But don't worry; we can fix that.)
3. Once all the oil has been integrated, add in the seasonings except the olive oil and blend again for a few seconds, just long enough to have everything mix together well.
4. Start the mixer/food processor again and drizzle in the olive oil. Don't pour too quickly, but only let the mixer/food processor run until the last of the oil has been poured in.

• If it breaks: Meaning if the oil and the egg separate, we can fix it! Simply scoop the broken mess out into another bowl and put another egg yolk in to the original bowl/food processor bowl. Add the broken mixture in small - one to two spoonful - additions with the mixer/food processor running until entirely integrated.
• If it's too thick: Drizzle in up to another ½ cup of canola or vegetable oil until the consistency is right.
• If it's too thin: Follow the directions for broken mayo.

Mix into egg salad or tuna or shredded chicken or simply slather on a sandwich while wracking your culinary repertoire for any more excuses to use mayo.

Posted in: cheap,condiments,deviled,eggs,mayo,mayonnaise,recipe