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!