Devilled Eggs

I don’t like eggs. Not runny, not scrambled, not fried, not sunny side up. Yet today was the second time in my life that I found myself faced with a multitude of hard boiled eggs. Last time, I had no idea what to do with them, but this time I was prepared.

My first egg dilemma was when we visited my husband’s village one winter in Punjab. We went to someone’s house for tea. I was pregnant and starving and sitting awkwardly in my salwar kameez. Our host started to pass out some food on a huge platter. When she came to serve me I was shocked to find about 50 perfectly arranged hard boiled eggs. I didn’t want to offend the host, but I definitely didn’t want to eat a plain boiled egg either. So, I just sat there petrified staring blankly. Luckily the chai came and the host moved on to the next person and I was saved from my bad egg etiquette.

Today is the day after Easter. I opened the refrigerator and found all the decorated boiled eggs waiting to be eaten.  I again stared blankly at them but this time no chai appeared to magically whisk them away. These eggs were here to stay unless I did something to them. I quickly scanned the ingredients I had and made some devilled eggs.  They were hella good. 😉

Devilled Eggs



INGREDIENTS:

6 hard boiled eggs, peeled
3-4 tablespoons mayonnaise
1 teaspoon Dijon mustard (or any you prefer)
Splash of worcestershire sauce
Sriracha hot sauce (or any you prefer)
Smoked paprika for garnish
Chives or green onion, chopped finely for garnish

PREPARATION:

1. Cut boiled and peeled eggs in half. Put all egg yolks in a bowl and mash with a fork.

2. Add the mayonnaise, mustard, worcestershire, sriracha and mix well. Adjust quantities to taste. Season with salt and pepper if desired.

3.  Put all egg yolk mixture in a piping bag and pipe back into the egg white halves. If you don’t have a piping bag, you can just cut a corner off of a Ziploc plastic bag, or just spoon the mixture back into the egg white halves.

4. Garnish with smoked paprika and chives.

The variations of devilled eggs are endless. I just used what I had in my refrigerator, but you can use anything. Be creative! Would love to hear about it!
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