Wednesday, April 2, 2008

Masala Deviled Eggs

Deviled eggs (also known as eggs mimosa) have been with us since ancient Roman times when boiled eggs were served with spices. Stuffed, hard-boiled eggs are referenced in medieval European texts including a 15th century recipe book which recommends incorporating raisins, cheese and sweet spices. Early references are also found in Andalusia in the 13th century and in Tudor England. By the 17th century, what we know of as deviled eggs were fairly common.

The term ‘deviled’ first arises in 18th century England to describe the seasoning of meats with spices associated with the devil due to their pungency. The term was later used to refer to boiled eggs containing spices. Its meaning has expanded further still – it is now also used in reference to chocolate (specifically devil food cake), which is so named due to its decadence.

This was my first attempt at deviled eggs. To pipe out the yolk mixture I used a sandwich bag instead of a pastry bag, which was much easier but far less elegant. This dish is versatile and there are many variations including deviled eggs stuffed with watermelon rind, mustard, pickle, avocado, caviar, wasabi, chutney, salsa, smoked salmon and many others. I also found a reference for battered deep-fried deviled eggs.

The photos in this post show the eggs without sprinkled paprika and garnishings.

Serves 4-6 as an appetizer

8 eggs, hard boiled and shelled
1/4 cup mayonnaise
1 teaspoon curry powder
30 drops of Tabasco, or to taste
1/4 teaspoon chilli powder, or to taste
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
1 or 2 green onions, minced
cilantro leaves, small olives, capers or parsley leaves for garnish (optional)

1. Slice eggs lengthwise and scoop out yolks. Pay attention to where you cut the eggs so that the yolks are in the center of the egg slice. It is best to pick out the yolks with your hands so that you do not tear the egg whites.
2. In a small bowl mix egg yolks and mayonnaise. It will be very thick so mix well.
3. Add curry powder, Tabasco, chilli powder, salt and pepper. Adjust seasonings to taste.
4. Add green onions and mix well. The filling can be prepared several days in advance.
5. To serve, bring the egg yolk mixture to room temperature and either spoon or pipe (with a pastry bag) into egg whites. You can also put the mixture into a small plastic baggie or sandwich bag. Snip off the corner and pipe the egg yolk mixture.
6. Sprinkle stuffed eggs with paprika and garnish. Serve at room temperature.

1 comment:

Anonymous said...

Hey, how's it going? Love these eggs. I also do masala scrambled eggs (didn't we have them in Australia, actually?) and masala omelettes. Spicy eggs are always a good thing....