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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Tuesday, October 10, 2017

DEVILLED EGGS



DEVILLED EGGS
Deviled eggs are also known as stuffed eggs, Russian eggs, or dressed eggs. Devilled Eggs are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise, mustard etc. They are generally served cold as a side dish or appetizer at parties. The term "deviled came to be used most often with spicy or zesty food, especially eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.
The hard boiled eggs are cooled, peeled and halved lengthwise, and the yolks are removed. The yolks are then mashed and mixed with a variety of other ingredients, such as mayonnaise, mustard, tartar sauce, Worcestershire sauce, diced olives, salt, black pepper powder, paprika, coriander, mint, etc depending on one’s preference and taste. The yolk mixture is then scooped or piped into each egg "cup" made from the firm egg whites. Chopped chives, olives, coriander, parsley, anchovies, chopped bacon or ham may be used to garnish the Devilled Eggs.
Here is a very simple recipe for Devilled Eggs from my Cookery Book SIMPLE EGG DELICACIES

Serves 6  
Ingredients
 
6 or 8 hard-boiled eggs
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
1 medium sized onion chopped finely
2 tablespoons finely chopped coriander leaves or parsley
1 teaspoon freshly ground black pepper
Salt, to taste
1 teaspoon Paprika (optional)

Slice the hard boiled eggs lengthwise. Scoop out the yolks with a teaspoon into a suitable bowl and then mash well. Add the mayonnaise and Dijon Mustard until desired consistency is reached. Stir in the onion and most of the chopped coriander leaves / parsley. Add salt and pepper to taste. Using a small teaspoon or pastry bag, fill egg white halves with the yolk paste.
Garnish with the remaining chopped coriander leaves / parsley.
I have garnished with finely chopped wedges ofolives, tomato and carrot.
Sprinkle a little pepper and/or paprika, if desired.

Serve on a bed of lettuce leaves.

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