“Wicked Chickens lay Deviled Eggs! Really?” I asked with a smirk. S said “well, I haven’t seen them do it. But you go eat those poor eggs. I ate my chicken and there’s a party in my tummy!” Those who know S, definitely know about his syndrome. He’s got a severe OCD – Obsessive Chicken Disorder. You can blackmail him for chicken any day, any time. And I don’t even want to get started with his Chicken-enthusiasm here. Not now. I have better lovelier things in my agenda at the moment.
Let us talk about MY mania first! 😉 I’ve always loved eggs. ALWAYS. A self-confessed diehard egg-yolk fan. ‘M a Flexitarian. A lacto-ovo-vegetarian most days with an occasional meat/fish diet. I can trade-in anything on my plate for eggs – and eggs, because of their yolks. The deep orange-yellow nutrition packed little round goody-bags. Give me a gun and I can take an aim at all those who’d eat a dozen “protein only” egg whites in a day and toss away the yolks (No, I am not kidding!). Yolks can be nicer to us than we may think – and it’s where all nutrients of an egg hang out! C’mon be fair to everybody inside that eggy-shell!!
I cannot be mean and eat “half-an-egg”. Never ever. It is like working full time and getting paid for one-tenth efforts. Leaky poached eggs also seem an insult to me – I’ve always had a second one made in those situations – one with intact yolks! And while ‘m eating them, if any bit of the runny yolk tries to escape out from my favorite “sunny side up”, I’d quickly lick it up from my plate. Too hard to let go of that precious drop! I EGG-zactly know what you have to say and I EGG-cept it! But believe me, Eggs are the only food items on Earth that are an outlier to my dining table etiquette rules! You’ll see the whites of my hard boiled eggs artistically removed and eaten, saving my happy furry yolk-balls for last. I can eat eggs in public as if it were my last egg-day and no one’s watching, and eat my yolks with a lot of dedication. A thousand people around and staring at me doesn’t matter – what matters is my golden round delight! And I haven’t shared my portion of eggs with any soul so far – no one except with my little girl J. She inherited my genes and was born with a similar fixation for egg yolks. I love them both! 🙂
Eggs and endless fun. I often do Deviled eggs (from virtuous chickens!) – the recipe does some really EGG-citing things to the yolk. Deviled eggs
are simple, super easy to make plus taste as great. They’re one of those quick fix solutions when you need to get a speedy something out of your kitchen to impress unexpected guests — Or to stop your picky little eater from suddenly wanting to eat more candies because he didn’t get a fun-food, to curb his ‘naughty-in-between-meals-hunger’. This is also a great “On the Go” or “Picnic Snack”. The best part is that this recipe is amazingly flexible and adapting – meaning, you can do tens and dozens of little “tweaks” to make different deviled eggs each time and remodel it to suite your taste! Here’s the classic timeless recipe (the way I make), using the customary yellow mustard sauce and mayonnaise.
(P.S: the “Variations” section at the end of this post has a full range of innovative ideas!)
- 8 large Eggs
- 3 tbsp regular or light Mayonnaise
- 1 tsp American yellow mustard sauce (or use any other mustard sauce that you can grab)
- 0.5 tsp fresh ground black pepper
- 1 tbsp very fine chopped Scallions or Spring Onions
- 0.5 tsp Chili Flakes (Optional)
- Salt to taste
- 1 tsp Homemade Ground Spices Mix for garnish (Ground Cinnamon, Cloves, Cardamom and Nutmeg) OR 1 tsp Garam Masala Powder
- For making the spice mixture, add 1/4th tsp each of ground cinnamon, ground cloves, ground cardamom and ground nutmeg in a clean dry bowl and mix well with a spoon. Keep aside for use later in this recipe
- Place eggs in a deep pan, large enough to snugly fit them in a layer. Boil the eggs for just about 10 minutes. Immediately take pan off the stove and run enough cold water to cool down the boiled eggs a bit
- Peel the eggs and cut in halves
- Carefully scoop out the yolks with a spoon and place them in a mixing bowl. Preserve the egg whites separately on a serving plate
- Using a fork, crush the yolks and mix, to break yolk-lumps if any
- Leaving the ground spices, add all other ingredients to the yolks in bowl and mix. Adjust salt.
- Stuff the prepared mixture carefully in each of the egg white. Alternatively, transfer the stuffing mix straight into a piping bag and pipe out stuffing evenly into each egg white.
- Pinch a little of the spice mixture and sprinkle on each stuffed egg to garnish
- Cover the deviled eggs or seal them using a food quality plastic wrap. Refrigerate for at least 3-4 hours
- Mayonnaise determines the “creaminess” of the stuffing — both consistency and texture. You may alter the amount of mayonnaise I used to have the kind of stuffing you like
- I use American Yellow mustard sauce for this recipe, since it scores lowest in pungency and heat. Use any mustard paste/sauce that you can find easily. However, if you do not like your eggs spicy, use less mustard. (English, French or Indian mustard would punch in more spice and heat)
- Traditionally, deviled eggs are best eaten cold and are refrigerated for a couple hours before consumption. If you like them warm, serve immediately after making them.
- Herb-up your Deviled Eggs ⇒ You may add fresh or dried herbs of your choice. Mix-match or use one that you like. Use 0.5 – 1 tsp of herbs in the mixture for an optimum blend. Choose from chives, oregano, cilantro, mint, dill, rosemary, thyme, basil or any other.
- Spicy Deviled Eggs ⇒ Use fresh ground pepper, paprika or chilly flakes, mix of ground whole spices or Garam Masala Add the spices in amounts that would suit your taste
- Veggie Deviled Eggs ⇒ You may mix your favorite veggies with the scooped out yolks for added punch of goodness. Or, you may replace the seasoned yolk-stuffing completely with your own vegetable stuffing. Here’s one veggie stuffing recipe I like: Mash the yolks with 1 tbsp plain Greek yogurt, 1 tbsp Avocado. Add so
me shredded cheese and shredded boiled and peeled potatoes if you like. Adjust salt. Season with pepper. A 2nd version I make often is: Mash yolks with 1 generous tbsp grated potato (boiled and peeled) + 2 tbsp mayonnaise + 1 tsp steamed sweet corns + 1 tsp boiled and mashed green peas + 1 tbsp shredded cheese of your choice + 1 /2 tsp grated carrots (optional) + 1 tsp finely shredded fresh or steamed baby spinach (optional) + Fresh ground Pepper per taste + salt + Paprika or red chili powder (optional)
- Deviled Eggs for Meat Lovers ⇒ Go creative with your favorite red meat, sea food, fish or chicken and turkey. Prepare and season the meat per your choice and make your own awesome stuffing. Alternatively, here’s how I do it: Cook 1/2 lb or 250 gms of meat of your choice (ground meat or shredded fish or seafood) with finely chopped onions, grated ginger and garlic per taste. Adjust salt. Add 1/2 tsp white vinegar, 1 tsp pepper, 1 tbsp ground whole spices of your choice (or Garam Masala), 1 tbsp of washed & chopped coriander leaves, 1 tsp of red chili powder or paprika (optional). Squeeze in a little lemon juice. Mix the cooked and seasoned meat in a mixing bowl with scooped out yolks and 2-3 tbsp mayonnaise. Stuff this in each of the empty egg whites.