The United States is well-known for its steak sandwiches, clam chowder, good old-fashioned hot dogs, and much more. While you can find all these in local restaurants, there are some you can hardly find outside the US unless you make them yourself.
One of these is a party snack called devilled eggs – boiled eggs with paprika or curry powder, which are perfect for BBQs, potlucks, or even hi-tea.
Here’s a fantastic yet simple recipe for this eggy treat.
Ingredients
- 12 chicken eggs
- 1/2 cup mayonnaise
- 2 tablespoons mustard
- salt and pepper to taste
- paprika or curry powder for garnishing
- 2 tablespoons sweet pickle relish (optional)
Method
- Place the eggs in a pot of cold water, ensuring the water covers them by about 2cm to prevent the shells from cracking.
- Add a pinch of salt so the egg shells are easier to peel later.
- Bring to the boil. Cover the pot and turn off the heat, then wait for 12 minutes.
- Remove the eggs and peel the shells under cold running water.
- Cut the eggs into halves. Remove egg yolks and place them in a mixing bowl.
- Add the mayonnaise, mustard, and pickle relish (optional) to the yolks, and mix well with a fork.
- Add salt and pepper to taste.
- Carefully fill the egg whites with the mixture.
- Garnish with paprika or curry powder, and it’s done. Serve at room temperature or cold.
Tip
- As this is not a hot dish, you can prepare it earlier and refrigerate it before your party starts. Note, though, that it is best consumed on the same evening.
Trying to influence your cravings since 2005, Kar Yeong was Guest Judge on Versus 1001 Rasa Baba’s 2018, R.AGE Food Fight Judge 2015 and NTV7 Foodie Blogger 2014. To read more about Kar Yeong’s food journeys, visit his blog at KYspeaks.com.