P&K Grocery’s Deviled Eggs [recipe]

 

I looove deviled eggs. They’re pretty much the prefect food in my opinion, small, easy to transport, one-bite little bits of heaven. I’m obsessed.

We used to have a fantastic little grocery store over in South Austin called P&K Grocery. B and I would frequent this place, maybe once a week, to buy sandwiches etc. for picnic trips out to Common Ford. For only $6, (a hint as to why they went out of business!) you could purchase 6 perfect, amazing, salty deviled eggs. I’m not ashamed to say that I made a full meal out of those eggs more than once.

I tried for years to replicate the eggs at home, using the ingredients list on the package as a guide. Then, miracle of miracles, I found the official recipe online, as shared with the Austin Chronicle during a Fourth of July story about entertaining. I know the recipe is a little different, (the ingredients label definitely said caper brine, not green olive brine) but the taste is very similar.

So here we go, my absolute favorite deviled egg, made by P&K Grocery, recipe altered ever-so-slightly by me.

P&K Grocery Eggs

Ingredients:

• 1 Dozen eggs + 2 (use white eggs, their shells are thinner and less likely to tear when you’re peeling them. I generally boil two extra eggs. It gives me a back up if a couple of the eggs get maimed during the peeling, but also adds more yolk, which I like.)
• 1/4 C. mayonnaise (I like Duke’s Southern Style)
• 1/4 C. sour cream
• 1 TBSP smooth dijon mustard
• 1 TBSP caper brine (or green olive brine, if you don’t have capers)
• 1 TSP kosher salt
• 1/4–1/2 TSP white pepper
• hot sauce to taste
• Paprika
• Chives

Directions:

1.) Place eggs in a pot of cool water, then bring to a boil. Cook for one minute on a simmer, then cover and remove from heat for 15 minutes. Cool with ice water if desired. I usually do the boiling the night before, so the eggs are fully cooled before I peel them.

2.) Peel carefully! Cut length wise, being sure to clean off your knife in between each egg.

3.) Put all ingredients ( – paprika and chives) into a food processor, and combine until smooth. Then, use an icing piping tool to pipe the yolk mixture into the whites. Top with paprika and chive bits. Enjoy!

What’s your favorite summer treat?