Thursday, March 6, 2008

Devilled egg: simple party food with staple ingredients

A friend graciously invited a bunch of us for the Project Runway finale viewing at her place. Our Molecular Nutrition graduate program is famous (or is it notorious?) for loving our food. I mean, seriously, Nutrition program equals food, right? :)

Well, anyway, it was a potluck and I decided to bring something salty instead of my usual forays into the land of desserts. This is not my first time making these devilled eggs. I first made these for another friend's wine party earlier this year. Devilled eggs are no-fuss to make and are so delicious and nutritious; they belong in every party tray. Here's how I made mine...

Start with some nice-looking eggs.

Place the eggs in a pot and cover with room temperature water.

Next, bring water to a roiling boil and let the eggs boil for 5 minutes. Then, put the pot lid on and leave for 10 minutes.

Pour hot water out of pan and to make it cool faster, add tap water into the pot and leave for 5 minutes.

Next, peel the eggs. This is probably the most time-consuming part of the recipe, but I figured out a simple way to do it. Tap the egg on a hard surface lightly until it is cracked all over (and I mean ALL OVER). Now, start peeling from a spot. I was able to peel the egg easily, by pulling out the membrane layer underneath the shell. For one egg, I peeled off the shell in one piece ;)

Cut each egg lengthwise.

Scoop out the yolk into a medium-sized bowl and place the "hollowed" egg white shell on a platter with "hollowed" face up.

Once you've cut and scooped out all the eggs, mash the yolks. Add salt, pepper, paprika and Dijon mustard to your taste. You can add some mayo if you'd like it to be smoother. If you're piping out the mashed yolk mixture, it's recommended that you add the mayo for easier piping.

Scoop about a teaspoon of mashed yolk mixture on the hollowed egg white. If you want to be fancy schmancy, you can pipe the yolk mixture on.

At the end, garnish with a dash of paprika, sprig of dill or a sliver of chive. For a more substantial bite, you can top each with a teeny weeny slice of smoked salmon.

Now, isn't that a fierce?

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