Monday, March 18, 2013

Recipe: Devilled eggs & Cheesy Creamy Boiled Eggs with Dill

During Christmas last year, I made a tapas brunch for my family which consisted of a few different light bites.  One of them is "Devilled Eggs", which are hard boiled eggs, shelled and cut in half lengthwise with the yolk removed and added with mustard and topped with paprika or cayenne pepper. The term "devilled" is most often used to describe spicy food, in this case the spiciness comes from the mustard and paprika/cayenne pepper.

Devilled eggs


Devilled eggs are also great for using up the hard-boiled eggs you have accumulated from the Easter egg hunt at the end of the month (31 March). This is a very easy recipe, which transforms an ordinary boiled egg to something delicious. Great as an afternoon snack or appetizer/side dish during a meal or a canapé for a dinner party.



In general, one egg (two halves) will be enough to feed one adult. My versions uses some butter, which is added to the mashed egg yolk but if you prefer not to use butter, then replace it with same amount of mayonnaise. I feel that it's much nicer with a little bit of butter. Also,  I have used Shichimi powder in lieu of paprika/cayenne pepper for a spicy kick. Shichimi is known as Japanese seven-spice pepper, which includes chilli, black pepper, sesame, hemp, poppy seed, orange peel and nori seaweed. You can get Shichimi powder in Asian supermarkets, under the Japanese section.

Devilled eggs with a twist - using Shichimi powder


In this post, I have also included a recipe for cheesy, creamy boiled eggs with fresh dill which is the kids-version of the Devilled Eggs. Non-spicy but just as nice.

Kids will love this!
 

My darling princess loved it!


If you try making them both, do let me know which one you prefer.


Devilled eggs
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 12-15 minutes (for the hard boiled eggs)
Serves 4

Ingredients
4 hard boiled eggs
1 1/2 tbsp regular or low-fat mayonnaise
1/2 tsp butter, softened at room temperature
1 tsp Dijon mustard
A pinch of mustard powder
Salt and freshly ground black pepper
Shichimi powder or paprika
8 olives, to garnish

1. Place the eggs in a large saucepan with cold water and slowly bring to a boil over medium heat. Once boiling, reduce to low heat and simmer gently for 10 minutes. Drain eggs and place under cold running water until the eggs are cool, this will avoid the black ring from forming around the egg yolk. Peel and halve the eggs lengthwise and carefully remove the yolks into a bowl.

2. Mash the yolks with the back of a fork, then add mayonnaise, butter, mustard and mustard powder.  Mix well until you get a smooth paste. Then, season with salt and pepper.

3. Using a teaspoon, spoon equal amounts of  egg yolk mixture into the hollow egg whites (if you have time, you can spoon the mixture into a plastic piping bag and pipe into the egg whites for a nicer effect).

4. Dust with some shichimi powder and garnish with an olive each. Serve eggs on a bed of lettuce leaves.



Cheesy, creamy boiled eggs with dill
Recipe by Baby Sumo

Preparation time: 10 minutes
Cooking time: 12-15 minutes (for the hard boiled eggs)
Serves 4

Ingredients

4 hard boiled eggs
1 1/2 tbsp regular or low-fat mayonnaise
1 tsp butter
1 tbsp freshly grated Parmesan cheese plus extra for garnish
Salt and freshly ground black pepper
Fresh dill
Lettuce leaves, to serve


1. Place the eggs in a large saucepan with cold water and slowly bring to a boil over medium heat. Once boiling, reduce to low heat and simmer gently for 10 minutes. Drain eggs and place under cold running water until the eggs are cool, this will avoid the black ring from forming around the egg yolk. Peel and halve the eggs lengthwise and carefully remove the yolks into a bowl.

2. Mash the yolks with the back of a fork, then add mayonnaise, butter and Parmesan cheese.  Mix well until you get a smooth paste. Then, season with salt and pepper.

3. Using a teaspoon, spoon equal amounts of  egg yolk mixture into the hollow egg whites (if you have time, you can spoon the mixture into a plastic piping bag and pipe into the egg whites for a nicer effect).

4. Place eggs on a bed of lettuce in a serving plate, then grate more Parmesan cheese on top and garnish with a sprig of fresh dill each.




*This recipe was featured on Asian Food Channel's Facebook page on 26 March 2013.

31 comments:

  1. Devilled eggs, I like the name and this seems easy to make! Hehehe.

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    1. Hehe see you so famous, eggs also named after you ;)

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  2. Looks good! Simply wonderful for a light lunch! I'll take the spicy ones!

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    1. Looks like the spicy ones are more popular! ;)

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  3. gorgeous recipe, i'd want the entire plate to myself! do you find yourself having to limit your kids to the number of eggs they're allowed to have? if i were your son, it'd be difficult to discipline me when it comes to food portions, especially if my mom was such a wonderful cook :D

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    1. Hehe unless it's cakes they usually just finish what is given to them (unless it's really really nice!). This is quite filling, so the kids are usually happy with an egg each.

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  4. Yummy! I like the idea of putting butter in the mashed yolks! :D Can also put Avocado for Green deviled eggs! Hehehe

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    1. Ooooo avocado will make the yolks really creamy too.

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  5. Hi Yen! Yes, devilled eggs are such simple and yet popular holiday and party food! I would prefer mine to be real spicy!

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  6. YUMMY! Love simple boiled eggs, and they're such great figner food:) You can get really crazy with teh flavours as well, but really loving your dill combination! I like mustard / miso mixed in:)

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  7. Great idea! I love the one that was sprinkled with dill, look so pretty! Yum yum!

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  8. Ah!!! I love eggs! Hmmm...I have dill in my garden, can try this sometime!

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  9. wow....nice one! And great shots on the eggs...

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  10. I came to know about Devilled Eggs since I am a little girl but till now I have not made this even though it is so simple to do. I agreed with everyone, great with dill!

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    1. Yeah it's really easy and it makes eating boiled eggs much more interesting!

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  11. I love this. My mum used to make this when I was young... now I feel like making some!

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    1. Hehe looks like we both rmbr this from our childhood. :)

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  12. Those eggs look so interesting! Especially the devilled one. Though I'm not a big fan of mustard..=D

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    1. My mum say the mustard was quite subtle... u taste the Shichimi more than the mustard in my version.

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  13. I know I will love these! Extra spicy, please!

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    1. Hehe OK! Sprinkle on more Shichimi for Phong Hong!

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  14. If I prepare this , my kids only eat egg white as they dislike egg yolk from hard boiled egg, it will be waste of my time , hahaha.,

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    1. Actually when I was younger, I also dont like to eat the yolks from ahrd boiled eggs. But if my mum make it like this, I will eat it! Cos taste more creamy when added with mayo and butter.

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  15. What a great idea to use up all of the leftover Easter hunt eggs! :D Love it!

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    1. We're always left with so many eggs after Easter so this is one way we like using it for.

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  16. My husband LOVES eggs and he has tried this in the past. Yours look so sweet with that delicate dill!!

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    Replies
    1. Ooo then you should try making this for him ;)

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  17. Those devilled eggs look very appetizing ! I'll take both :D

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  18. Ohhh I love the one with dill. Dill makes the egg so pretty and elegant. I always love all kinds of egg dish, but never made deviled eggs... I know, I should make this!

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  19. Hi Yen,
    My kids would love the kids version and I love the one with Lots of Shichimi powder.
    We love both then:D
    mui

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Please drop any comments or questions you may have here. Thank you so much for reading!

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