• Email
    • Facebook
    • Pinterest
    • Twitter

Feats of Feasts

  • Home
  • RECIPE INDEX
  • Back 2 Back
  • Kitch Lit
  • Pantry 101
  • Photography
  • Tips and Tricks
  • Tools and wares

Home

Devilled Eggs

How about some retro devilled eggs as a Christmas appetizer? 🙂 I think it’s time to bring back its once shining popularity…this is easier to make than any fancy hors d’oeuvres, canapes or crostinis. I made this once for my son’s birthday party and guests actually thought I was serving hard-boiled eggs cut in half. No thanks to hubs who did a mucked-up job piping the yolk filling back into the whites.

But that being said, it was the first to go…I mean how hard can it be to eat eggs right? My guests were pleasantly surprised seeing that it doesn’t completely taste like eggs at all. You can serve this cold or at room temp.

Here I am decorating my pictures again with all the Christmas-y trimmings. Am really getting all excited about planning the dinner although I have to be really cautious about scaling down my ambition because this year, it’s just an intimate affair among us. No guests, no relatives, no big do-do. I still want to have a nice dinner but I want to prop my feet up on my husband’s knee after that with a glass of wine in one hand, dessert on the other and watch my son open his pressies.

DEVILLED EGGS RECIPE

Ingredients;

Hard-boiled eggs
Dijon Mustard
Mayonnaise
Black Pepper
Chives, chopped
Paprika
Small pinch of salt



Steps;

1. Cut hard-boiled eggs in halves. Scoop out yolks into a bowl gently with a spoon.
2. Mix yolks with mustard, mayonnaise, pepper, salt and chopped chives till you have a smooth paste.
3. Put yolk paste in a pipping bag. Pipe the yolk back into the whites.
4. Garnish with more chopped chives and sprinkling of paprika.

Note; If you don’t have a pipping bag, use a sandwich bag and cut the corner tip off. To know a tip on how to centre the yolk for making devilled eggs, read here.

Enjoy!


« Hasselback Potatoes
Brussel Sprouts with Cranberries »

Comments

  1. wendyywy says

    November 26, 2011 at 11:33 am

    That’s a nice cake stand… egg stand :p
    Christmas meals at my home always involves relatives (from the same grandfather) and it’s on a much smaller scale now compared to my grandpa’s days where he will be cooking the whole day long, having open house for all his friends and inviting all the relatives. How my aunts use to dread the washing up. LOL. We have a lot of relatives back in those days with some of them being my grandpa’s distant cousins, and that makes them my far far away granduncles. I heard it was celebrated on a much bigger scale than CNY. Too bad I was not born yet to see it.

    • Sharon says

      November 26, 2011 at 2:11 pm

      hi wendy, the ‘egg’ stand is actually an aromatherapy base and a green tea saucer. It’s not even stuck together. 😛 CNY is more exciting in my family compared to christmas. Im probably the only one that gets all excited. But now got my own family, we will start our own traditions and gives me a reason to cook a pumped up dinner!

  2. wendyywy says

    November 27, 2011 at 11:10 pm

    Oh….. hahaha.
    I make my own cake stand too, with a flower pot and large plate.

  3. Chef dePaprika says

    April 21, 2012 at 10:22 pm

    Lovely looking deviled eggs. Well done!

    You can take a look at my ideeea, Mushroom Shaped Deviled Eggs::
    https://chefdepaprika.com/2012/04/mushroom-shaped-deviled-eggs-recipe
    thx

Like Us On Facebook

LOOK ME UP ON PINTEREST

Visit Feats of Feasts’s profile on Pinterest.

Save

Pages

  • About ME
  • Contact
  • RECIPE INDEX

Recent Posts

  • Turmeric Rice with Cashews and Raisins

    Turmeric Rice with Cashews and Raisins

    Whenever the Hari Raya period rolls by, I always think …
  • Chicken with Rice, Avocado and Bean-Corn Salad

    Chicken with Rice, Avocado and Bean-Corn Salad

    I had my birthday last May and hubster took me …
  • Chicken Alfredo Bake

    Chicken Alfredo Bake

    I realised that my blog has been neglected greatly. (cry!) …
  • Five-Spice Fried Chicken using a product pre-mix

    Five-Spice Fried Chicken using a product pre-mix

    So, I guess this post could be somewhat of a …
  • Hong Shao Rou (Braised Pork Belly)

    Hong Shao Rou (Braised Pork Belly)

    It is already the month of July through 2017. Where …
  • Enoki and Asparagus Beef Rolls

    Enoki and Asparagus Beef Rolls

    It’s the third month of 2017 coming to a near …
  • Butter Fried Rice with Pan-Seared Salmon

    Butter Fried Rice with Pan-Seared Salmon

    This dish is inspired by the rice. We went to …
  • Pork Shogayaki and Donburi

    Pork Shogayaki and Donburi

    I’m just itching to make a lot of Japanese dishes …
  • Salmon Baked in Foil with Lemon and Garlic

    Salmon Baked in Foil with Lemon and Garlic

    Last Tueday we celebrated hubster’s birthday. Now although it is …
  • Avocado Shake (Sinh tố bơ) and Feats of Feasts is 5 years old!

    Avocado Shake (Sinh tố bơ) and Feats of Feasts is 5 years old!

    Although throughout July of 2011 I was writing contents for …

Archives

Categories

  • Back 2 Back (13)
  • Home (304)
  • Kitch Lit (4)
  • Pantry 101 (9)
  • Photography (8)
  • Tips and Tricks (5)
  • Tools and wares (5)
  • Visual Gastronomy (8)

Tags

AFF Appetizer Asian Back 2 Back Baking and Desserts Basics beef Bread breakfast cake cheese chicken condiment Dairy eggs Fruits grain Japanese Kids Grubs Korean leftovers light meals Local Main Meat Noodles One-pot pasta people Pork Poultry puff pastry rice Salads sauce Seafood sides Snacks Soups Speedy Meals Spices tea Theme week Vegetables Western

Blogroll

  • Ancoo Journal
  • Baked Bree
  • Bakerella
  • Can You Stay For Dinner?
  • Closet Cooking
  • Evan's Kitchen Ramblings
  • Frozen Wings
  • Hankerie
  • Honey Bee Sweets
  • If You Can Make This….
  • Just One Cookbook
  • Kalyn's Kitchen
  • Kayotic Kitchen
  • maameemoomoo
  • Mel's Kitchen Cafe
  • Messy Witchen
  • Once Upon a Chef
  • Petite Kitchenesse
  • Table for 2 or more…….
  • The Comfort of Cooking
  • The English Kitchen
  • The Kitchy Kitchen
  • The Little Teochew
  • The Sweet Spot
  • What's Cooking Chicago?

FEATURED ON

Save

Proud member of FoodBlogs

Save

my foodgawker gallery

Save





You might also like

My stock of recipe books….

Roti Jala

Pork Belly Braised in Soy Sauce (Tau Eu Bak)

Caramelised Onion Jam

Baked Pasta

Copyright © 2019 Feats of Feasts. All rights reserved.