Welcome to the new year, 2013. I hope you had a good New Year’s Eve and that you will have a wonderful new year. May all you wish for come true and that you stay healthy and happy.
We were invited to a New Year’s Eve party, which was also a potluck. Honestly, I had not much inspiration so I wanted to do something simple. Deviled eggs fall definitely under that category.
I am sure you won’t believe me if I tell you that I never before in my life made deviled eggs, but it’s sadly true. For some reason I never got around to making a plate although I am a big fan of them. They are simple and tasty. What’s not to like?
Ingredients:
– eggs, boiled
– yoghurt
– mustard
– salt
– pepper
– paprika
– pickles’ water
– mayonnaise with horse reddish
The amount depends completely on for how many people you are doing this. Also, the mayonnaise with horse reddish is optional. We had that in our fridge, the flavour combination is really interesting and so I used it.
Boil the egg for about 10 min., them remove them from the hot water and shock them by letting cold water run over them. Once they are cool to the touch you can peel them.
Tip: Some people poke a hole into the egg before boiling. It is suppose to prevent cracking of the egg during the boiling process. Truth is: it doesn’t matter. Out of 16 eggs I had 3 bad cracked ones.
After you peeled the eggs, cut them in half and carefully remove the egg yolk. Place the egg on a plate or an egg plate and set aside. Using a fork, squish the egg yolk as finely as possible. You can use a bit of pickles’ water to make them softer.
Now add yoghurt, mustard and spices to your liking. You could also use mayonnaise but yoghurt has less fat. Combine everything into a nice cream, if you have enough you might even use a hand blender. Once you have a nice consistency and good taste you have two options. Either use a spoon to fill the egg whites or a pastry bag with a star tip.
You might decorate the eggs somewhat further, like with some pickle slices, sprinkle of bacon, dill or other herbs. Caviar also works very well with deviled eggs, especially the bigger sized one.
Happy cooking!
Baking in Saskatoon 