Dinner party at our friends' place tonight, so I thought a good way to use a single leftover smoked beef back rib would be to use it in deviled eggs and bring an appy.
Recipe (all amounts approximates):
- 1 smoked beef rib, meat removed from bone and finely diced (my guess is I had about a 1/4 cup of diced meat, a close up of the meat before fine dice in second pic)
- 4 large hard boiled eggs sliced in half legnth wise (see the golden farm fresh yolks, I boiled an extra four to eat with nothing more than lots of S and P, so simple, so good)
- 3 - 4 tbsp miracle whip or mayo (I was out of mayo, would be my choice but mw was still good)
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp hot sauce (I used green Tabasco)
- 2 cornichons sliced lengthwise
- 1 large green onion finely diced
- 4 small slices of Kimchi about 1" long by 1/2 " wide, more or less to your taste
- S and P to your taste (I used a generous pinch of salt and a nice hit of fresh ground mixed peppercorns)
Combine everything except the kimchi, green onion and cornichons with the egg yolks and mash with a fork until mixture is smooth. Taste and add more of anything you think it might need. Scoop into cooked egg whites and top with green onion and either a sliced cornichon or piece of kimchi. You could garnish this a million ways, if you have a favorite Deviled egg finish let me know. I happened to have nice, locally made Kim chi so I went for it. The cornichon is one traditional finish so I also went for a nod to a classic.
They were fantastic and original, everyone loved them, toss up between kimchi or cornichon, I probably lean toward kimchi as I like the heat and added tang. The smokiness and richness from the beef ribs really came through, although next time I would add more meat for more smokey flavour, I'd use the meat from 2 back ribs next time.
Arriving with dishes like this is how you get yourself invited for more dinners!
Recipe (all amounts approximates):
- 1 smoked beef rib, meat removed from bone and finely diced (my guess is I had about a 1/4 cup of diced meat, a close up of the meat before fine dice in second pic)
- 4 large hard boiled eggs sliced in half legnth wise (see the golden farm fresh yolks, I boiled an extra four to eat with nothing more than lots of S and P, so simple, so good)
- 3 - 4 tbsp miracle whip or mayo (I was out of mayo, would be my choice but mw was still good)
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp hot sauce (I used green Tabasco)
- 2 cornichons sliced lengthwise
- 1 large green onion finely diced
- 4 small slices of Kimchi about 1" long by 1/2 " wide, more or less to your taste
- S and P to your taste (I used a generous pinch of salt and a nice hit of fresh ground mixed peppercorns)
Combine everything except the kimchi, green onion and cornichons with the egg yolks and mash with a fork until mixture is smooth. Taste and add more of anything you think it might need. Scoop into cooked egg whites and top with green onion and either a sliced cornichon or piece of kimchi. You could garnish this a million ways, if you have a favorite Deviled egg finish let me know. I happened to have nice, locally made Kim chi so I went for it. The cornichon is one traditional finish so I also went for a nod to a classic.
They were fantastic and original, everyone loved them, toss up between kimchi or cornichon, I probably lean toward kimchi as I like the heat and added tang. The smokiness and richness from the beef ribs really came through, although next time I would add more meat for more smokey flavour, I'd use the meat from 2 back ribs next time.
Arriving with dishes like this is how you get yourself invited for more dinners!
Attached Files
