Dear all,
For some reason, we have ended up with two cartons of eggs in the fridge so (and on Darren's request) I used this opportunity to make up some 'Devilled' Eggs.
I found a very useful website dedicated solely to the making of devilled eggs -
http://www.deviledeggs.com/ so got to work straight away.. This, I might add, involved retrieving the eggs from the fridge and leaving them out for one hour to establish room temperature - I realized quickly that this was not a 'quick fire' recipe.
First up, I covered the eggs in cold water and bought them to the boil - Once they reached boiling point, I removed the eggs from the heat and covered... for 30 minutes.. (in the interim, I watered our newly housed plants as seen below - our Jasmin found herself face down on the floor a couple of days ago so I took the opportunity to re-pot and re-house **i.e. bring inside before the snow falls).
I also added a tablespoon of vinegar to the eggs ( apparently it helps with the peeling of the egg shell).
After 30 minutes, I transferred the eggs to a bowl of cold water - I was supposed to use some ice but sadly we didn't have any.. so I had to make do with plain water.
After 20 minutes of cooling, I started to peel the eggs shells - they slipped off like a dream and meant I could them slice the eggs into neat halves while gently squeezing the whites to allow the egg yolk to fall out into a separate bowl. Everything was going so well, I thought something was wrong.. (but I charged on regardless).
To make the filling, I forked through the yolks to form an 'egg crumble' and then added mayonnaise and mustard. I then added some chives (from the garden!), paprika, hot sauce and seasoned with salt and pepper.
I mixed everything together and then spooned the yellow paste back into the egg white shells.
It worked! I couldn't believe it! Darren loved them ( although next time, I will veer away from too much salt) and, as you can see, they have nearly disappeared! Hurray!
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