Deviled Eggs


Deviled Eggs
What does the term "deviled" actually mean? The word “deviled” first appeared in print in 1786 and was used to describe highly seasoned fried or boiled dishes. By the 1800's, the term "deviled" evolved and was often used as a culinary term to describe fiery hot spiced dishes or condiments. The use of the word was presumably adopted due to the symbolism of the devil and the excessive heat of, well, you know where. In the 19th century, the word deviled continued to be used to describe hot seasonings, more specifically cayenne or mustard, and again brought with it the connotation of that "hot spot down under"—something hot and spicy. (Source: deviledeggs.com)
Prepared and Photographed by:
Recipe Source: Family Recipe
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 8 eggs, hard boiled
  • 2 tablespoons of medium hot mustard
  • 2 tablespoons of sour cream
  • 2 teaspoons of butter, room temperature
  • salt, pepper
  • dill, black olives and pickles for decoration
Instructions
  1. Boiling the hard eggs for an easy peel: Put the egg in a pot with cold water that completely covers the egg, plus a little extra water to spare. Add one teaspoon of salt to the water (this will help the easy peel). Bring the water to a boil over high heat and then boil for 10 more minutes. Remove the pot from the heat, drain the water, fill pot with cold water and ice cubes and cool for 5 minutes.
  2. Peel the eggs, cut in half on the long side. Remove the yolks and set the half whites on a plate
  3. Put the yolks, mustard, sour cream, salt and pepper in food processor, pulse until the mixture is homogenous.
  4. Put the egg yolk mixture in a cake decorator and swirl it into the whites.
  5. Decorate as you please. Set them in the fridge for a couple of hours. Enjoy!

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