Monday, October 4, 2010

Afternoon Delight - Lunching with the devil

The term "devil" in relation to food first came into the culinary vernacular in the late 18th century.  It relates to fried or broiled dishes that have been heavily spiced.  Presumably to devil a dish was a reference to the excessive heat in hell.

The modern use of the word "deviled" is applied any number of spicy foods. 

Fear not, serving deviled foods does not damn the consumer to the fiery pits of hell and an eternity of endless suffering and damnation.

Deviling eggs is the inclusion of hot spices such as cayenne or hot paprika mixed with the yolks and then re-stuffed back into the egg.

Deviled Eggs

  • 6 Eggs
  • 1 Teaspoons Dijon Mustard
  • ¼ Cup Mayonnaise
  • 1 Teaspoon Lemon Juice Or Vinegar
  • 1/4 Teaspoon Tabasco
  • Salt And Pepper
  • Paprika

First hard boil the eggs. Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking). Add a pinch of salt to the water. Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12-15 minutes. Drain hot water from pan and run cold water over the eggs. (At this point if you crack the egg shells while the eggs are cooling, it will make it easier to peel the shells.) Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.

Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.

Using a fork, mash up the yolks and add mustard, mayonnaise, lemon juice/vinegar, tabasco, and a sprinkling of salt and pepper.

Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika. Garnish with olives, bacon bits or a sprig of dill.

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