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Deviled Eggs
When researching the story of this appetizer, I discovered they have been around since Roman times. However, the term "deviled" was first used back in the 18th century and referred to any food cooked with a lot of spicy condiments and seasonings.
Well, this was a little bit of an exception because I didn't have to used that many condiments to make the perfect eggs. I was even able to get the guest think they were having the traditional eggs made with tons of mayo while in reality I was able to use considerably less compared to the original recipe.
I had picky eaters on my list, if you don't, just pack the filling with onions, celery and herbs and they will be even more delish.
What do you need?
24 Eggs
1/4 Cup olive oil
1/4 Cup mayonaise
2 Tbsp. Raw apple cider vinegar or white vinegar
1 Tbsp. Dijon mustard
1 Tbsp. Spicy brown mustard
1 Tsp. Smoked paprika
1/4 Tsp. Tabasco
Salt & pepper to taste
What to do?
1. In a large pot, place the eggs and fill with cold water. I didn't have a pot big enough to cook the 24 eggs, so I boiled each dozen separately
2. Boil the eggs on high temperature for 8 to 10 minutes
3. In the meantime. take a large glass bowl and feel it with cold water and ice
4. When the eggs are ready, drain the water and place the eggs on the bowl with the ice. Let them cool for about 5 minutes
5. Peel them immediately, slice the eggs in half lengthwise and separate the egg yolks from the whites. Place all the yolks on a medium bowl
6. Once you are done separating, mash the yolks into tinny crumbles and add all the ingredients starting by the olive oil
7. I do the salt and pepper last, since the other ingredients have added salt. Also, I like to chill the mixture for at least an hour before serving
8. When you are ready to serve the eggs, transfer the filling to a decorating cake bag or use a spoon to disperse the mixture evenly into the whites
Voila!
Tips, variations & more:
I normally add onions and celery chopped really small, for flavor and use only 1 spoon of Dijon mustard
I have done many variations of this recipe, including a healthier version. For that recipe I replace the mayo completely and use avocado instead
