Thursday, August 4, 2011

Deviled Eggs (Serves 10-15)

Phew! its been a while, isn't it? Didn't want to become extinct, no that is not in the plan after doing this for two years. There may be gaps like this, but don't ever plan to shut this down.

We had been to a friend’s place for a pool/BBQ party, an annual event which was combined with another friend’s farewell party as he and his family were moving to New Zealand.

Since it was a BBQ party I decided to load it up and made deviled eggs, something I had never tried preparing before. I think if one puts almost anything along with egg yolks and mayonnaise, in the right proportion that is, it’s going to turn out good.

Common ingredients in deviled eggs are mustard, tartar sauce, pickle, olives, etc. But I wanted to refrain from adding anything common, and came up with something of my own. Otherwise there is no fun, right?

This turned out great and got eaten up in a few minutes by the gang. Devils!! Absolutely tasty, wholesome and filled with lots of different flavors.

Here is the recipe. You may notice that I have used yolks from 2 extra eggs and and then some extra mayo. This was done to get the consistency of the filling right.

21 boiled eggs + yolks from 2 extra eggs
5 tbsp red onions minced very fine
6 tsp fresh jalapeno pepper minced very fine, with seeds
3 sprigs fresh oregano leaves
2 sprigs fresh parsley
2 sprigs fresh thyme
2 sprigs fresh coriander leaves
2 tsp marinated small capers from bottle, minced fine
½ tsp cumin seeds
⅜ cup olive oil
⅜ cup + 2 tbsp mayonnaise
Salt to taste
cayenne pepper powder for garnish
Fresh coriander leaves for garnish

Preparation: Ridiculously simple :-)

1) Hard boil 23 eggs. Completely cool down the eggs. Peel the shell off and cut the eggs lengthwise into 2 halves each.

2) Scoop the yolks out from all the halves and set aside in a large bowl.

3) Set 42 egg halves on a large tray. We need only 42 egg halves for this recipe.

4) Mince all the fresh herbs as fine as you can with a knife. This will add to 3 tsp of fresh herbs, packed.

5) Dry roast the cumin seeds in a pan till you smell the aroma, and then grind it coarse.

6) In the large bowl with the egg yolks, first mash the yolks fully. To this add the olive oil, mayonnaise, minced red onions, minced jalapeno, minced fresh herbs, minced capers, ground cumin seeds, and salt to taste. Mix everything really well until it forms a nice smooth texture.

7) With a scoop or a spoon, add this mix into the hollow portion of the egg halves. Garnish on top with cayenne pepper and coriander leaves.

8) Refrigerate it for 30 minutes to an hour before serving. Enjoy!

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