28 December 2015

Devilled Eggs - now I understand the attraction

I know that people have different opinions of Facebook, however, I love it.  It has enabled me to find out more about what ordinary people in other countries eat, than ever any cookbook would have done.  One of the most regular dishes that I've seen occur across the United States and Canada (ex-pats included) is the humble devilled egg.  Now it turns out that devilled eggs were being served as far back as Ancient Roman times and it seems that just about every country that has chickens, has a recipe for their own version of devilled eggs.

Now I had never experienced a devilled egg, even though I knew they had been popular in this country at one time.  I was intrigued.

Photo by Morgan Davies-Scorer
Eggs are one of my very favourite foods.  I'm well known for declaring that "you'll never be hungry with an egg in the house", such is my confidence in the little lovelies.  Son and heir is also partial to an egg, but with hubby we have to be careful as he is quite obviously on the allergic side of sensitive as regards them.  Consequently, making devilled eggs has never been top of my list.  Until this Christmas when I couldn't stand not knowing any longer and decided to make some.

Photo by Morgan Davies-Scorer
Okay, so now I understand the attraction.  Obviously, you have to like all the component parts of a hard boiled egg to appreciate them.  That's no problem for me, I used to take a hard boiled egg to school for my playtime snack (feel sorry for my classmates, some of those eggs were quite whiffy!).  There's something so moreish about the rich unctuousness of the filling.  The savoury yolk, mixing with the creamy mayonnaise, tangy vinegar, mustardy warmth, buttery richness and the final hit of enlivening chilli from the hot sauce, all encased in the coolness of the set egg white.  Oh and a quick word about the Mic's Chilli "Of Foam & Fury" hot sauce.  Because it has a degree of India Pale Ale as an ingredient, it added an interestingly hoppy angle to the end flavour.  I recommend it!  A devilled egg is so simple - and as with all things simple, so good.

I might have come late to this particular party, but I can see I shall be making up for lost time where devilled eggs are concerned.  I wonder if I've time to put a couple on to hard boil now ....

DEVILLED EGGS   (makes 8 halves)

Ingredients :

4 eggs, hard boiled and shelled
1 tsp English mustard powder
a pinch of ground black pepper
1 tsp soft salted butter
half a tsp celery salt
hot sauce, to taste (I used a quarter tsp Mic's Chilli "Of Foam & Fury" hot sauce)
1 heaped tbsp mayonnaise
half a tsp white wine vinegar
cayenne pepper and fresh parsley, to garnish.

Method :

Cut each egg in half lengthwise (trying to achieve bisecting the yolk in each case).

Gently scoop out the yolk into a bowl, leaving the white intact.

Take a super-fine slice from the underside of the egg, so that it will stand straight on a plate, then reserve.

Break the yolk down into a powder with a fork and add all the ingredients other than the cayenne and parsley.

Mix gently until all is well combined and you have a fairly smooth consistency.

Either fill a piping bag with the mixture, or spoon the mixture carefully into the empty egg whites.  Make sure you gain some height with the filling.

Sprinkle each with a tiny pinch of cayenne and garnish with a parsley leaf.

Refrigerate if the eggs are going to have to wait to be served.

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