According to the Oxford English Dictionary, the culinary term “devil” dates back to 1786, used to describe a dish with fiery seasonings or cooked over high heat. An association drawn from the similarly high heat presumed from the depths of hell. Deviled eggs are also known as stuffed eggs, Russian eggs or dressed eggs. A staple at picnics, parties and potlucks. Basically, made with hard-boiled eggs, in which the yolk has been removed, blended with other ingredients to a smooth paste that is filled into the hollowed-out egg whites. Dusted with paprika, they are served cold either as an hors d'oeuvre, appetizer or garnish on a salad. Sinfully satisfying and devilishly delicious.
There are many variations to the traditional recipe, even low calorie versions using light mayonnaise. Adjusted to suit one’s taste and appearance. An addition of sugar and vinegar provides a sweet and sour flavour. Finely minced onion or celery lends a nice crunch. The devilled eggs can be dressed on top with either crumbled bacon bits, grated cheese, chopped green or black olives. The next time, you are throwing a party, have fun in creating your own twists on the classic devilled eggs.
There are many variations to the traditional recipe, even low calorie versions using light mayonnaise. Adjusted to suit one’s taste and appearance. An addition of sugar and vinegar provides a sweet and sour flavour. Finely minced onion or celery lends a nice crunch. The devilled eggs can be dressed on top with either crumbled bacon bits, grated cheese, chopped green or black olives. The next time, you are throwing a party, have fun in creating your own twists on the classic devilled eggs.
   |    |
Deviled Eggs
(Yields 16)
Ingredients:
8 large eggs
1/3 cup mayonnaise
1 teaspoon Dijon or regular mustard
2 tablespoons chopped celery
1/8 teaspoon white pepper powder
1/8 teaspoon garlic powder
dash of lime juice
paprika for garnishing
salt
Method:
Place eggs in a saucepan, cover with cold water. Close lid and bring to a boil. Shut off flame and leave eggs in the hot water for 5 minutes. Drain out the water and pour cold water over the eggs to prevent the dark ring forming around the yolk.
Peel eggs and halve them lengthwise. Carefully, remove the yolks and transfer to a bowl. Set the whites aside.
Mix in rest of the ingredients (except paprika) with the yolks until well combined. Fill yolk mixture into a pastry bag and pipe into egg whites.
Serve sprinkled with paprika.
(Yields 16)
Ingredients:
8 large eggs
1/3 cup mayonnaise
1 teaspoon Dijon or regular mustard
2 tablespoons chopped celery
1/8 teaspoon white pepper powder
1/8 teaspoon garlic powder
dash of lime juice
paprika for garnishing
salt
Method:
Place eggs in a saucepan, cover with cold water. Close lid and bring to a boil. Shut off flame and leave eggs in the hot water for 5 minutes. Drain out the water and pour cold water over the eggs to prevent the dark ring forming around the yolk.
Peel eggs and halve them lengthwise. Carefully, remove the yolks and transfer to a bowl. Set the whites aside.
Mix in rest of the ingredients (except paprika) with the yolks until well combined. Fill yolk mixture into a pastry bag and pipe into egg whites.
Serve sprinkled with paprika.
