Monday, 25 April 2016

Devilled Eggs

Devilled Eggs

Nothing says summertime and picnics like devilled eggs.  I’m sure this is a British invention.  Who else would associate chilies with Satan? Even so, they did come up with a fabulous way to deal with eggs, so there will be no sniping at them for the time being.

This recipe is easy, if you don’t include the peeling.  Avoid fresh eggs for this recipe, as the fresher they are, the harder to peel.  Keep them refrigerated for a week or so, and they should be easier to manage. This recipe makes 20 halves, with most people opting for two to three pieces, more if they’re really hungry.  It takes about 45 minutes, longer to chill.  

10 eggs
1/4 cup mayonnaise
½ teaspoon dried chilies, crushed or very finely diced fresh Thai chili if you like spice
½ teaspoon dry mustard
1 tablespoon fresh dill, finely diced, or 1/2 teaspoon of dried dill if you must
¼   cup very finely diced red onion
¼  cup very finely diced sweet red pepper
¼  cup plain yogurt
Salt, pepper, to taste--  1/2 teaspoonful of sugar to taste, maximim 

Dice onion and pepper as finely as possible

½ teaspoon hot paprika to sprinkle on top,
A few sprigs of stemmed chopped parsley leaves sprinkled on top, if you have it.

Place eggs in large pot cold water.  Bring to a boil. Lower heat to simmer for 6  minutes. 

Use an egg plate, if you can!
Prepare a large bowl with ice cubes and some cold water, or have cold water running at sink.

Remove one egg from hot water and place in ice and cold water till cool enough to handle.  

Peel carefully, slice lengthwise to see if yolk is cooked.  If it is, use a spider to remove all eggs from hot water, slipping into ice and water, or just drain pot of hot water, and place under tap running cold water.

Peeling the eggs is the hardest part of this recipe.   Start from broad end, crack gently and look for the membrane and air pocket.  Slide your thumb onto the slippery shiny white, under the membrane.  Peel by sliding thumb down and under shell and membrane, very carefully, to keep the egg white intact.  

Slice lengthwise.  (If any eggs should break, or get mangled, add broken whites to yolk mix).  
Pop out yolks into large bowl.  
Use real mayonnaise, not any of that weird stuff
meant to save you a few pennies or calories. .

Add onion, red pepper, mayonnaise, dried chillies, and dill. Mix till completely smooth.  Add plain yogurt, a tablespoon at a time, till mixture is smooth and moist. (Use a potato masher or pastry cutter if necessary.) Add salt and pepper to taste.  You may add a little sugar at this point, or a bit more mustard, or chilli, it’s up to you.  I like these spicy, but I do consider guests, especially children.

Place eggs whites onto a serving tray.  Either spoon in the filling or use a  piping bag to fill each egg white with yolk mixture. 

Ha!  I say that so smoothly.  I experimented with a piping bag, and chose a tip that was too narrow.  I gave up and spooned the rest of the yolk into the whites, I'll confess.

Sprinkle hot paprika sparingly over all, it’s just there for the colour.  Garnish with a little of the parsely leaves for extra colour.

Cover with plastic wrap and chill for at least an hour.  Be careful to keep these well chilled until serving time, and don’t leave them in a warm place for more than an hour.  Hopefully they’ll be gobbled down in a hurry, so everyone will be gloriously happy.   

They're delicious and gorgeous, but do keep them well chilled!

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