INTRODUCTION

I loved eggs. Be it poached, fried, boiled, braised I liked it. My kids loved eggs, be it poached, fried or boiled, they loved it any forms. My whole family loved eggs, we fight for eggs, fried rice will definitely come with eggs. eggs cooked in any form will be appreciated. If I am not baking, on the average, we will need about 40 eggs for a month. If I am baking. we will need about 20 eggs per week.

We cooked eggs in omelette form, like salted turnip omelette, braised tofu and eggs, minced taukwa omelette, steamed tofu and eggs and etc. We use eggs in almost all the noodles dishes like Singapore fried prawn noodles, Sarawak Laksa and etc. We used eggs to cook our vegetable dishes such as braised luffa with eggs, and etc. We also used them for soup dishes such as shark fin melon soup and etc. Therefore, you can see that we used eggs almost daily in the foods I cooked.  However, I never cooked any egg dishes from Western cuisines besides the normal hard boiled eggs or scrambled eggs.

While I am searching of some eggs recipe, I came across this term devilled eggs! It caught my attention! What is this cuisine? I goggled and managed to get some definition from Wikipedia.

Devilled eggs (US) or devilled eggs or ‘eggs mimosa’ are hard-boiled eggs, shelled, cut in half and filled with the hard-boiled egg’s yolk mixed with other ingredients such as mayonnaise and mustard,but many other variants exist internationally. Devilled eggs are usually served cold. They are served as a side dish, appetizer or a main course, and are a common holiday or party food. (Source: http://en.wikipedia.org/wiki/Deviled_egg)

There are many many recipes in the internet and most of which I can’t followed as it utilizes ingredients that I do not have. Therefore, I have decided to prepare my own devilled eggs based on the ingredients that I have.

This is a simple recipe and easily tailored to meet your families taste buds. If you love eggs, you will not be able to reject this simple dish!

WHAT IS REQUIRED

• 6 eggs

• 1 big tomatoes (optional)

• 1 teaspoon of Italian dried herbs

• 2 tablespoon of mayonnaise

STEP OF PREPARATION

• Hard boiled the eggs and shelled the eggs.

• Cut off 1/3 top part of the eggs and take out the egg yolks.

• Chopped the tomatoes and top part of the egg whites (1/3 portion). Add in the herbs, few drops of olive oil or cooking oil, pinches of salt and mixed well;

• Scope one table spoon into  your choice of egg holder.

Note, depending on how you want to present your dish, this step is optional if you preferred not to use an egg holder.

• Mash the egg yolks with a big spoon and add 2 tablespoons of mayonnaise. Mash until as finely as possible.

• Add in herbs and mixed well. Spooned the egg yolk into the egg whites portion. Sprinkled with more Italian herbs if desired.

• Can be served as a party snack

Notes

You can cut the eggs into half and make 12. However, because my eggs are rather small, therefore I have decided to cut out 1/2 and retained the remaining two third. Otherwise, if you cut into half, you can cut it symmetrically and cut of the bottom to let it “sit” stably in the plate.

CONCLUSION

It is rather easy to make this dish and have full flexibility of tailoring to meet your family’s taste buds. It is definitely a good choice of party foods due to its simplicity of preparation but elegant presentation!

Hope you like this short post! Have a nice day!

I am submitting this post to Little Thumbs Up “Eggs” event organized by organized by Bake for Happy Kids, my little favourite DIY and hosted by (Baby Sumo of Eat Your Heart Out). You can link your egg recipes here.