Deviled eggs. Are a common holiday or party food from Easter egg hunts to summer picnic potlucks. Deviled eggs are usually served cold. These are served as a side dish, appetizer or a main course, These are quick and easy to make with ingredient most kitchens have.
Deviled eggs or eggs mimosa are hard-boiled eggs, that are than shelled, cut in half, and filled with the hard-boiled egg’s yolk mixed with other ingredients such as mayonnaise and mustard, and few spices.
The deviled egg can be seen in recipes as far back as ancient Rome. It is still popular across Europe. In France it s called “œuf mimosa”; in Hungary, “stuffed egg” or “casino egg”; in Romania, “stuffed eggs”. In many European countries, especially Belgium, France, the Netherlands and Germany, a variation served known as “Russian eggs”. This consists of eggs cut in half, served with vegetable macédoine and garnished with mayonnaise, parsley and tomato. Deviled eggs are a common dish in the United States. In the Midwestern and Southern U.S., they are commonly served as hors d’oeuvres before a full meal is served, often during the summer months. Deviled eggs are so popular in the United States that special carrying trays, and platters are sold for them. Prepared and packaged deviled eggs are now available in some U.S. supermarkets.
There are many variations of deviled eggs that include a wider range of seasonings and added foods, such as garlic, horseradish, wasabi, sliced jalapeños, cheese, chutney, capers, salsa, hot sauce, ham,bacon bits, mushrooms, spinach, sour cream, caviar, shrimp, smoked salmon or other seafood, and sardines. This is a dish where you can be very creative, grab a piping bag to give your deviled eggs an upscale appearance away from just sprinkled paprika.
What follows is a basic recipe that I have used for many years,
1/3 cup Mayonnaise
1 Tbsp Yellow Mustard
2 Tbsp Dijon Mustard
1 1/2 tsp Garlic powder
1 1/2 tsp Onion powder
Pinch of Cayenne Powder
Salt & Pepper to taste
1 Tbsp vinegar
Paprika to sprinkle on finished eggs
1 jalapeño, diced into very small pieces
4-6 strips of bacon cooked extra crisp and chopped very fine
First thing is to boil the eggs, use a large post for soups, pasta and fill mid way with cold water, and gently add the eggs. You want to cover the eggs with about an inch of water.
Add plain vinegar to the water to prevent egg whites from leaking out if any of the eggs become cracked while boiling, and add a good pinch of salt. Bring the water to a boil for five minutes.
Remove from heat cover and allow to set for 12-15 minutes. Drain hot water from pan and run cold water over the eggs.
While running cold water under the eggs, you crack the egg shells it will make it easier to peel the shells off. Keep peeled eggs in cool water for a few minutes to cool some more.
Once eggs are cooled place onto paper towels to dry off.
Using a sharp knife, slice each egg in half, lengthwise. Remove the yolk halves gently and place in a small mixing bowl. Arrange the egg white halves on a serving platter, or plate
Using a large fork, break up the yolks very fine
and add mustard, mayonnaise, onion and garlic powder, then salt and pepper to taste.
Spoon or use a piping bag to get egg yolk mixture into the egg white halves.
Sprinkle with fresh herbs, sliced olives, chives or paprika.
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