Deviled Eggs

Origin

Deviled eggs have a history that dates back to ancient Rome, where they were served as a starter. The dish became particularly popular in the United States, especially at potlucks and gatherings, due to their simplicity and appeal.

Cooking Method

The primary cooking methods for deviled eggs are boiling the eggs and then mixing the yolk filling with various ingredients.

Key Ingredients

• – Hard-Boiled Eggs: The base of the dish, providing a rich and creamy texture.

• – Mayonnaise: Adds creaminess to the yolk mixture.

• – Mustard: Provides tanginess and depth of flavour.

• – Paprika: Used as a seasoning and garnish for a hint of spice and colour.

Famous Variations

• – Spicy Deviled Eggs: Incorporate hot sauce or jalapeños for added heat.

• – Avocado Deviled Eggs: Replace mayonnaise with mashed avocado for a creamy, healthier option.

• – Bacon-Wrapped Deviled Eggs: Add crispy bacon for a savoury twist.

Cooking Time

• – Preparation Time: 10 minutes

• – Cooking Time: 10-20 minutes

• – Total Time: 20-30 minutes

Recipe Instructions

Ingredients:

• – 6 large eggs

• – 1/4 cup mayonnaise

• – 1 teaspoon Dijon mustard (or yellow mustard)

• – 1/2 teaspoon vinegar (optional)

• – Salt and pepper to taste

• – Paprika (for garnish)

• – Optional: chopped herbs (like chives or dill) or hot sauce for extra flavour

Instructions:

1. Boil the Eggs:

   – Place eggs in a single layer in a saucepan and cover with cold water, about an inch above the eggs.

   – Bring to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let it sit for 9-12 minutes (depending on how well-done you like your yolks).

   – After the time is up, transfer the eggs to an ice bath or cold water to cool for about 5-10 minutes.

2. Peel the Eggs:

   – Gently tap the eggs on a hard surface and roll them to crack the shell. Start peeling from the wider end, where there is usually an air pocket.

3. Prepare the Filling:

   – Slice the peeled eggs in half lengthwise and carefully remove the yolks, placing them in a mixing bowl.

   – Mash the yolks with a fork until crumbly. Add mayonnaise, mustard, vinegar (if using), salt, and pepper. Mix until smooth and creamy. Adjust seasoning to taste.

4. Fill the Eggs:

   – Spoon or pipe the yolk mixture back into the egg white halves. You can use a piping bag or a plastic bag with the corner snipped off for a neat presentation.

5. Garnish and Serve:    – Sprinkle paprika over the filled eggs for colour. Add any additional toppings like chopped herbs or a drizzle of hot sauce if desired.

Serve chilled or at room temperature