Make Spicy Deviled Eggs!

Sunday, April 18, 2010

(To be fancy, I topped my DE's off with black whitefish caviar)

Having had no deviled eggs (DE) for a good chunk of my life since I grew up in Singapore, DE's are officially going to be a part of my life forever! I had my first deviled egg at Hungry Mother a couple of years ago and was impressed its seemingly simple but extremely yummy flavor. Adding paprika and cayenne pepper gives it a mild heat which I love. But I was not impressed by the cost of having it at a restaurant so I decided to make my own instead because they are much cheaper! My DE's were an instant hit at the party I brought it to and as such, I have re-created this recipe on many other occasions, tweaking it to taste.

(On a side note, check out these exploding boules after boiling. So cute!)
For a step-by-step guide,
Ingredients (which I modified)
  • 6 hard-cooked eggs
  • 3 tablespoons Kewpie mayonnaise (increased from 2)
  • 1 teaspoon sugar (do not exceed this)
  • 2 teaspoons white vinegar (I use balsamic vinegar sometimes)
  • 2 teaspoons dijon mustard (increased from 1)
  • 1/2 teaspoon salt (do not exceed this)
  • 1/2 teaspoon freshly-ground black pepper
  • Paprika and Cayenne pepper (until desired)
To cook the eggs:
Stand the eggs horizontally overnight so that their yolks are centered. In a huge pot, cover eggs with about an inch of water and bring to a full boil. Remove immediately from heat and toss in 1 tbs of salt into the water and let stand for 30 minutes. This allows the eggs to cook properly. Then drain away warm water and put under cold/ice for 20 minutes. Crack the eggs and remove shells. Inasmuch as I tried, i left the eggs cooking for too long (just 1 minute more!). Bloody sulphur rings formed on the surface of the yolks. So be more mindful of the heat people!
Split the eggs and separate the yolks.
Mix ingredients with yolks well. You want a firm mixture so that they hold their shape well upon piping. I went fancy and got decorating tips but you can start to fill using a plastic baggie with the tip cut off.
Ta Daaaa!!! I must say I was pretty proud of them. See the specks of spices in the yolk mixtures?
Sprinkle paprika over and enjoy!


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