Getting back to work after a long sabbatical is pretty much a herculian task. I’ve been literally on my toes after my son’s exams got over. Back to books, work and gearing up for each therapy session has been too too hectic for me. So I’ve decided to pace down, take it slow and enjoy every bit of what I do. Both my profession, counselling and passion, blogging are very dear to me. I enjoy doing every bit of it. Kid have grown up and soon they will be flying off to build their dreams. We want them to enjoy their life as much as we are doing and dont want them to tie down with us for our happiness. I know its very difficult for us Indian parents to stay away from our kids. Being in a profession where you deal with mental and emotional trauma, I’ve taught my soul to find happiness other than kids. So in preparation of geriatric times, blogging is one solution which I have found out.
Coming to the day’s recipe, this recipe is one which originated from Rome and travelled across to US in due course of time and now famous all over the world. Deviled eggs are flavored egg yolks with spicy hot sauces and Mayo. It was served as a fancy starter for parties for guests which was done by wealthy Romans. During those times it was boiled eggs with flavorings such as sicy sauces. It was British who gave this recipe the name Deviled Eggs, in reference to heavily spiced, fried or broiled dishes. The creamy version of deviled eggs happened in 1940’s when mayonaise was introduced to the egg yolks as a binding factor. This along with paprika and mustard became the classic version of deviled eggs or dressed eggs.
I have sticked to the classic version of deviled eggs in this recipe. If we know the classic original version, then we can twist it in whichever way we want. I’ve used dill as the fresh to garnish along with some golden fried garlic. There are many different versions today in the culinary world for this great starter which is also a filling breakfast as well as an healthy keto dish. Perfectly boiled eggs are the most important aspect of this dish. I’ve shown in the video how to do it. Always keep a large bowl of ice bath ready to place the eggs immediately into it once the nine minutes of boiling is done. Mind you, I’ve used large eggs (50-60gms) in this which took exactly nine minutes to get a perfect yellow yolk.
Creamy, spicy and sour egg yolks are what make these deviled eggs. You can adjust all the flavors according to your whims and fancies. Mustard, cayenne/chilli powder, and some tabasco sauce rounds up this dish into a beautiful flavor bomb. Egg yolk mixture along with flavor ingredients should be turned into a creamy, frothy and stiff mixture which you can pipe into the egg whites. Kids will love this snack and its a great starter for cocktail parties. Do give it a try and do let me know how it turned out.
Boil the eggs in a sauce pan filled with water. Once the water starts boiling set the alarm for 9 minutes. You can use an Egg Timer/Alarm for this. After 9 minutes boil you get perfectly boiled Eggs with yellow yolks. Transfer the eggs immediately to Ice water bath. Dip well. Rest for 10 minutes.This way you get perfectly cooked yellow yolks and the peeling will be easier. You will perfectly peeled eggs.
Carefully cut the eggs into half. Remove the yolks. Put it into bowl. Set the egg whites aside.
Mash up the yolk well to a powder texture. To this add Mayonnaise and whisk till smooth.
Now add Mustard paste/powder. Whisk again till creamy and stiff.
Time to add teaspoon Tabasco/Chilli Sauce, teaspoon Cayenne/Chilli powder, teaspoon sweet Paprika/Kashmiri Chilli powder. You can adjust all the above according to your taste. Combine everything along with a pinch of turmeric, salt to taste. Mix up and you get a well blended yolk mix.
Take a piping bag. Fill up the piping bag with yolk mixture. Press down and rotate the bag.
Pipe into Egg whites. Garnish with fried garlic, dill and paprika.
A keto/low carb filling breakfast/lunch/dinner
Enjoy and Happy cooking