DEVILED EGGS

DEVILED EGGS

These deviled eggs are the ideal plate to bring along to a party, or an awesome side dish to your next morning tea.

RECIPE Dorothy Richmond, Dorothy Dietitian

Serves 10

Ingredients

10 very fresh eggs
50g good quality egg-based mayonnaise
Fresh herbs, carrot matchsticks or nori to garnish

Method

1. Hard boil the eggs and plunge into cold running water to cool and shell. Cut the eggs in half and remove the yolk.

2. Mix the yolk with the mayonnaise until a spooning or piping consistency.

3. Spoon or pipe the yolk mixture back into the eggs.

4. Serve on a platter on a bed of finely chopped lettuce or in small baby cos lettuce leaves. Keep refrigerated until ready to serve.

Dorothy’s tip: Get the children to help check the quality of the eggs.

• If the yolk remains central after boiling, then the egg is fresh. If the egg is tricky to shell then it is also a fresh egg.

• A sign of a stale egg is one that when hard boiled has a flat end, as an air bubble has had time to develop in the egg.

• Always keep eggs in the fridge and remove them from the fridge half an hour before cooking.

• Store eggs in the original container supplied with the eggs.

• If preparing hard boiled eggs in advance store them in a container submerged in water in the fridge

• Never ever use eggs that have become cracked during distribution or sale.

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