Deviled eggs - My way
Updated: Mar 5
I love deviled eggs. I have to order them if they are on the menu. I wanted to create my own version, one that included more flavour, more texture, and one that looks beautiful. Here is my recipe. I will put this one up against anyone's, not that cooking is a competition.
One of the tricks I have learned with deviled eggs is to never cool the eggs in the fridge after boiling them. Cooling them changes the texture of the whites from soft and gentle to chewy and tough. such a subtle difference, but one that changes the dish completely.
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12 eggs, hard-boiled, cut in half lengthwise and the yolks and whites seperated.
4 tablespoons mayonnaise
2 teaspoons mustard, either smooth or whole-grain Dijon
1/2 teaspoon cumin
1/2 teaspoon fresh oregano
1/2 teaspoon fresh thyme
1/2 teaspoon paprika, sweet or sweet and spicy mixed
1 tablespoon micro-diced carrots
1 tablespoon micro-diced celery
Salt as needed, add at the end
Urfa pepper. Or Aleppo pepper.
Mix all the above ingredients and yolks into a smooth paste. Taste, it should be very flavorful, the egg white will calm down the flavours. Load the mix into the pocket into the egg whites. Top with a single caper and add a pinch of the Urfa pepper to the white part of the egg.
NOTE: Never put the egg whites in the refrigerator. Cooling them changes the texture of the egg whites and the deviled eggs do not taste as good. I always make the eggs and serve them the same day.