Saturday, March 16, 2013

Deviled Eggs

I love Deviled Eggs......
When I was little I remember my Grandmother serving Deviled Eggs at every picnic during the summer months. It wouldn't be a picnic without them. She also made them for Easter and Christmas.
I could have eaten them all if she would have let me..... and she knew that, so she made plenty of them.

I wanted to talk a little about the origin of Deviled Eggs.

The Deviled Egg originated in Ancient Rome.
They're made in most European Countries and well known in America.

In Europe they are typically served with vegetable macedoine ( diced) and garnished with mayonnaise, parsley and tomato.
I various other regions of Europe they may be garnished with caviar and cream cheese or sour cream, red onion,chive,dill,anchovy or pickled herring.

It's a very common dish in the United States, often served during the summer months.
The eggs are hard boiled, peeled, halved lengthwise and the yolks are removed.
The yolks are mashed and mixed with a variety of traditional ingredients such as mayonnaise, mustard, tartar sauce, pickle relish,  salt,  pepper,  cayenne pepper or minced onion.
The list is endless.
The mixture is then spooned or piped back into the egg halves.
They are typically garnished with paprika, chile powder, chive or dill.

Contemporary ingredients may include garlic, horseradish, wasabi, jalapeno, capers, salsa, hot sauce, spinach or smoke salmon.

The name derived from creating them with spices, giving them a "hot" or "devilish" flavor.
In some areas of the United States they are refereed to as salad eggs or dressed eggs to avoid using the word deviled when served at a church function.

Traditional Deviled Eggs:

6 Hard Boiled Eggs, peeled, halved lengthwise.

1/4 C Mayonnaise
1 TBS Yellow Mustard ( in the States we refer to this as kid mustard, personally, I am not a fan)
1 tsp minced Parsley
Salt to taste

Remove the yolks. Place them in a bowl.
Mash with a fork and stir in the Mayonnaise, Mustard, Parsley, Salt and Pepper and mix until creamy.

Spoon or pipe the mixture back into the Eggs.

Sprinkle the tops with Paprika.
Cover and refrigerate at least 1/2 hour before serving.

Contemporary Deviled Eggs:  The Texas version!

6 Hard Boiled Eggs, peeled, halved lengthwise
1 Avocado
1 tsp Dijon Mustard ( I prefer whole grain)
1/4 tsp Adobo Seasoning
2 TBS Mayonnaise
1 tsp fresh Lime Juice
1 tsp Chopped Cilantro plus additional for garnish
Salt and Pepper to taste.

In a bowl:
Adobo Seasoning
Lime Juice

Mash with a fork, combine well until creamy.
Season with Salt and Pepper
Spoon or pipe back into the Eggs.
Garnish with additional Cilantro

Cover and refrigerate at least 1/2 hour before serving.

Peace in the Kitchen!

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