Devilled eggs

Day 2 of Easter and what we will be posting today are Devilled eggs. Devilled eggs or eggs mimosa are hard-boiled eggs cut in half then filled with a yolk mixture made out of mayonnaise, mustard, spices and of course the yolk.  Newer version now includes a different array of ingredients from garlic, wasabi, peppers, cheese, caviar and seafood to name some.  This dish is a common cocktail, side dish or appetizer and is usually served cold.

I know the name is in contrast with our theme but this does not relate to anything of that nature, it’s just a term used during old days to name food items where a lot of spices were involved.  The first appearance of the term “devilled” in food was in the 18th century.  In 19th century it was the commonly used term to define dishes that are spicy and hot which includes the traditional devilled eggs recipe.

For this recipe it won’t be as hot or as spicy, we will maintain a mellow flavour for everyone to enjoy but there’s no stopping you to add more cayenne if you wish.

Ingredients

4 large eggs, hard boiled and peeled
2 tbsp mayonnaise
2 tsp sweet pickle relish, finely chopped
1/2 tsp mustard
Salt
freshly ground black pepper

Ingredients (Garnishes)

chives, chopped
paprika

Method

1. Cut hard boiled eggs lengthwise and remove the yolks.
2. Place yolks in a bowl together with mayonnaise, pickle relish, and mustard, Mash the yolks and mix well until even in consistency.  Season with salt and pepper.
3. Fill egg whites with mixture then garnish with garnishing ingredients.
4. Chill before serving.