Easy To Make Deviled Eggs

Chicory Root

Easy To Make Deviled Eggs Eggs, if used properly can make a beautiful and delicious starter. Adding zest and spice to your party, right in the beginning. However, if not made properly, it could cause the entire event to fall flat on its face, leaving guests complaining of a tummy ache and worse.

There are a number of things that could go wrong, with the eggs not being being boiled properly, to the spices of the filling not being mixed properly. In fact making deviled eggs is a bit of an art. Don’t let this scare you off though. It is one of the easiest and most appreciated recipes in today’s time.

How to Start

One should start by calculating the number of guests excepted to arrive, nothing is worse than food falling short, and since deviled eggs are bite sized appetizers, people eat more than expected. One also must take into account the pure vegetarians who will be present at the event, and make alternate arrangements for them. However, most vegetarians in today’s world eat eggs, as it is a good source of protein.

How to Calculate the Number of Eggs Required

Let us take an example to make it easier for you. If you have invited 20 people, multiply that number by 1.5, that is, 30 eggs, would be a rough estimate to start with. However, one must always take into account the fact that people are not predictable. Therefore, from those 30 eggs, which shall be cut in half after being hard boiled to give sixty pieces, one may have 10 left over, or all the sixty might finish and people may still be asking for more. It is , therefore, a good idea, to keep 10 eggs extra as a back up. After all, one can always give the left over food away to the poor, but can do nothing but lose face if the food falls short.

How to Hard Boil the Eggs

Take a batch of ten eggs at one time. Put them in a pan, cover them with an inch or so of water above the eggs, and place them on the fire. You should add a little salt to the water. This is to make the removal of the shells easier. Once the water starts boiling, boil the eggs for ten minutes. Then take them off the gas, and leave them in the hot water for a further time period of 5 minutes. Once all your eggs are boiled, it is now time for you to decide what sort of filling you would like in your deviled eggs.

However, there is still a little work to be done, before you can start making the filling. You must shell the eggs, taking care not to break the white. Once all the eggs have been shelled, you must cut them in half length wise. This is a particularly delicate task, so use great care, while cutting the eggs. This is because, the eggs, tend to get cut asymmetrically and then don’t look very nice, while being served.

Once they have been cut in half, you must scoop out the yolk, and place it in a large bowl. The bowl must be a large one, because you don’t want your yolk spilling out, over the edges.

NOW you are ready to start with the filling.

Types of Fillings

Vinegar, Salt and Onion

Once all the yolks have been scooped out, take a proportionate amount of onions. I shall use the example illustrated above to make things clear. If you have 30 egg yolks, then 5 large onions are sufficient. The ratio is approximately half an onion per 3 egg yolks.

Now once you have the onions, dice them very small and mix them into the egg yolks. Then add 2 to 3  tablespoons of balsamic vinegar. Mix well. Then to top it off, just add salt to taste.

Mint, Mayonnaise and Salt

Another very nice filling is that of mint and mayonnaise. Once the egg yolks have been deposited in the large bowl, take the mint and chop it up finely.Once it has been chopped up, mix it in the egg yolk with 3 tablespoons of creamy mayonnaise. Mix well and add salt to taste.

Mustard, Onions, Vinegar and Salt

One of the precautions that must be taken while making this filling, is to use the mild French mustard not the hard hitting English mustard. As using English mustard kills the delicate balance of taste between the egg yolk, the mustard and the vinegar. Procedure is the same as elaborated above. Once the egg yolks have been placed in the large bowl, mix the diced onions, and the vinegar carefully. Here one must use half the quantity of vinegar mentioned earlier. So as not the kill the taste of the mustard. Then one must add the same quantity of mustard as was added of vinegar, mix well. Voila! your third filling is ready.

These are just a few of the fillings that you can make, or use. Let your imagination run wild. Your eggs are your canvas and you the painter. Grab any ingredients from the fridge and experiment. Try them out on your family and based on their response, try it out at your party as appetizers or starters.

How to Serve

Once your filling is ready, you must lay your egg white halves out on a tray and then start filling them one by one. When all of them have been filled, cover your tray with foil or a plastic wrapping and place them in the fridge.

Surprised?? Don’t be, deviled eggs is one appetizer that can be served cold, and actually tastes better cold. However, please don’t think that you can make your deviled eggs two days in advance and they shall taste just fine. The longest a deviled egg can be refrigerated is sixteen hours.

So, make them the morning of your party, or if your party is a brunch, then they could be made the night before.

Deviled eggs are not only good appetizers, they are also good picnic food. So, don’t limit your deviled egg making skills just for parties.

Make them for breakfast, make them for picnics, make them for tea.

Most of all enjoy what you make.

Photo Credit: Mamosreceptai.lt