Devilled Eggs - It's so Angelic
Hello Folks!!!
Trust all of you are doing well and tried out some of my
recipes (do let me know what you prepared and how you enjoyed it in the
comments section… I’ll be really excited to know). It has been long since I
posted my last cooked up story and I really missed you all as I was immersed
in preparations for my exams which just got over today.
Today, I thought of bringing a new dish to your attention
that has a very funny name, yet equally tasty – Devilled eggs, also known as stuffed
eggs/ Russian eggs. This is a very simple recipe and I’m sure you will
definitely try it out as soon as you read it.
I came across this dish when I was in my 10th grade.
We had our Home Science practical exam, an exam whose news spread like rapid
fire and never failed to reach even the farthest corners of our school, yeah our
school was enormous. I still remember the chaos, as soon as the dates of the
exam were announced, all the teachers and students used to book the dish they
wanted to eat and how much of it they wanted. It was more of a celebration than
an examination.
On the day of the exam, we arrived early to school to arrange the rooms and clean them up.Our theme was 'Kerala'. My team made sure our table looked as though we were not inside the classroom, but in Kerala, the southern Indian state admired for its picturesque beauty. Our dishes were executed with such creativity that we got full marks for presentation (I’ll share all the other recipes in the next few posts - Quesadilla - Obra Maestra) and were sure that we would outperform all the other groups and score the highest.
One of our competing groups presented a dish that pulled many fans away from our table. It was the “devilled egg”….the devil really played
its dark magic😜. Envy is not a virtue, but what can we do if the green eyed
monster wants to take over our minds. It was garnished and plated with such
meticulous effort. All the students went to adore it and they all wanted a bite.
They were muddled as to whether they could eat it or it was kept only for
display.
The Devilled eggs – why are they called so?
I always have people asking me why such a tasty preparation
got the name ‘devil’ and hence I will begin from there...
Long back, in the 1700’s in ancient Rome, any dish that was
prepared with a good amount of mustard and pepper was referred to as devilled.
For devilled eggs, these ingredients are added to the yolk. In many parts of
the United States, the terms “stuffed eggs”, “salad eggs” and “dressed eggs”
also are commonly used. If it has less cholesterol and fat, it is also referred
to as “angel eggs”. In French, this dish is called oeuf mimosa (mimosa egg
named after the mimosa tree).
This is a classic hard-boiled egg preparation that has a
smooth and creamy filling which is colourful and a one or two bite sized appetizer.
RECIPE
INGREDIENTS
Makes: 12
1.Eggs – 6
2.Mayonnaise – 2- 2 ½ tbsp
3.White vinegar – 1 tsp
4.Yellow mustard – 1 tsp
5.Salt – 1/8 tsp
6.Ground Black pepper
7.Minced parsley or other fresh
herbs
INSTRUCTIONS
1.Boil the eggs in a saucepan with
1 ½ inches water above them, heat on high till the water reaches a boil and
then cook the eggs on low flame for a minute. Let it stand for a while and rinse
under tap water for 1 minute.
2. Peel the eggs gently and cut
them in half lengthwise.
3. Squeeze the yolks to separate
it from the white and place the white on a serving platter.
4.Mash the yolk until it is finely
powdered and add mayonnaise, vinegar, mustard, salt, pepper and some freshly
chopped herbs.
5.Roll
the mixture into small balls and place it on the white, if it is slightly
runny you can transfer it into a piping bag and fill the yolk cavity.
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