Elizabeth Karmel | The Useful Tool The Useful Tool HIC—Harold Import Co.'s Official Blog Menu Skip to content Home Useful Tools Benriner Elizabeth Karmel’s Grilling Tools Fante’s Italian Cooking Tools Helen Chen’s Asian Cooking Tools HIC’s Ice Cube Trays and Ice Pop Makers Mrs. Anderson’s Baking Tools The World’s Greatest Gadgets Tools Exclusively from HIC Harold Import Co. Cook – Recipes from Friends Baking Benriner Family Recipes Elizabeth Karmel’s Recipes Fante’s Italian Family Recipes Helen Chen’s Asian Recipes one dish meals Raw Food Recipes Recipes Using Super Foods Soup Sweets Thanksgiving Recipes Professional Chef Connection Videos About HIC HIC Website Author Archives: Elizabeth Karmel About Elizabeth Karmel Elizabeth Karmel Chef, Author, Media Personality North Carolina native Elizabeth Karmel was raised on barbecue—at roadside stands, neighborhood cookouts and county fairs—but it wasn’t until she moved away from home that the barbecue love affair began. When it wasn’t at her fingertips, she had to learn how to smoke it herself and a pit-mistress was born. Karmel, a.k.a. Grill Girl is a nationally respected authority on grilling, barbecue and Southern food. She is the Executive Chef of Hill Country Barbecue Market in NYC and Washington, DC, and NYC’s Hill Country Chicken. She developed the award-winning concept, menu and flavor profiles from the meats to the sides and desserts for all three restaurants. On July 4, 2012, The New York Times awarded Hill Country Barbecue Market NYC 2 stars and a glowing review that read like a love letter to barbecue and the Hill Country concept. As a sought after media personality, Karmel writes for, and is frequently featured in an array of national magazines from Saveur to Better Homes & Gardens, and appears regularly on all three network morning shows. She is a guest judge on Chopped and has appeared on a number of Food Network shows and has hosted her own special on The Cooking Channel. She writes a bi-monthly column for the Associated Press called The American Table and is the author of three acclaimed cookbooks. She designs an innovative line of outdoor cooking and kitchen tools, and the founder of the decade-old, gender-breaking GirlsattheGrill.com. Follow her @GrillGirl and like her fan page at http://www.facebook.com/ElizabethKarmel Straight Up Deviled Eggs from Elizabeth Karmel 2 Replies It’s finally here, the official start to grilling season—although anyone who knows me, knows that I grill year ’round! Still, Memorial Day is a great time to celebrate cooking outdoors. I love creating a build your own burger bar when I cook for a crowd. It’s easy on the cook (me!) and lots of fun for my company. I make up a mess of patties in advance and simply fill the grill with them. When they are done, I put them on a platter and they join the buffet of buns, topping and condiments that I have laid out. Because there are so many fun and tasty ways to top the burgers, I always count on each person having two. This is a real crowd pleaser. The day before my cookout, I always make my Straight Up Deviled Eggs while I am getting all the burger toppings together. The eggs actually taste better once all the deviled flavors have had a chance to meld and marry in the fridge. Try presenting the eggs in my Grill Friends Porcelain Egg Crate. It is functional and whimsical. But note that you will need to cut the eggs across instead of lengthwise. On the day of the party, all you have to do is fill the shells with the deviled mixture. I love that all the hard work is done and I have more time to enjoy my party! Straight-up Deviled Eggs Recipe These classic deviled eggs are summer on a plate and a welcome addition to an cookout! 1 dozen large eggs ⅓ cup Hellmann’s mayonnaise 2 tablespoons strong Dijon mustard 5 tablespoons unsalted butter, softened Zest of ½ lemon 1 teaspoon fresh lemon juice Pinch of garlic powder 2-4 shakes Tabasco Sea salt to taste Smoked Paprika or minced fresh chives for garnish Place the eggs in a large stockpot and cover with cold water. Bring to a boil, cover and turn off the heat. Let sit 20 minutes. Drain and run under cold water until eggs are cool to the touch. Let sit another ten minutes. Porcelain Egg Tray, part of Elizabeth Karmel’s Grill Friends BBQ line. Made by HIC, Harold Import Co. Peel eggs carefully, keeping whites in tact. Cut in half across the middle and remove yolks. Set whites aside in the Grill Friends Porcelain Egg Crate. Break yolks up and mash with a fork until all large pieces are broken up and smooth. Add mayonnaise, mustard, butter, lemon zest and juice, garlic powder and Tabasco. Stir well. Taste and season with sea salt. Just before serving, place in a pastry bag or use a small spoon to fill egg white “boats” with “deviled” egg yolk mixture. Sprinkle with smoked paprika for classic eggs, chives for a fancier-looking version. Makes 24 deviled eggs Looking for a juicy burger recipe? Check out Elizabeth Karmel’s Backyard Burgers. Try the Grill Friends Steakhouse Burger Press to make quick work of perfect patties. Grill Friends Steakhouse Burger Press Learn more about the Grill Friends line at http://www.hickitchen.com/elizabeth-karmels-grill-friends.aspx Share this: Click to share on Facebook (Opens in new window) Click to share on Twitter (Opens in new window) Click to share on Pinterest (Opens in new window) Click to share on Reddit (Opens in new window) Click to share on LinkedIn (Opens in new window) Click to share on Tumblr (Opens in new window) Click to email a link to a friend (Opens in new window) Click to print (Opens in new window) Like this: Like Loading... This entry was posted in Cook - Recipes from Friends and tagged Deviled egg, Elizabeth Karmel's Grilling Tools, Elizabeth Karmel's Recipes, Grill Friends, Grilling, HIC, Memorial Day, Tools Exclusively from HIC Harold Import Co. on May 27, 2013 by Elizabeth Karmel. The Useful Tool is the official blog of HIC, Harold Import Company. 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