Food Corner

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By Paul Cormier, Salamanders of Kemptville

I am amazed at the number of people I have spoken to who don’t know how to make and enjoy some nice, cold, attractive Devilled Eggs. For summer parties, Devilled Eggs are a must. It is also one of the favourite recipes of Ayden, my grandson, who has a flair for making them and enjoys the process with the piping bag. Our family enjoys making these so much for our own get-togethers that we have two specialty plates with the indents in them to hold and display the eggs (these are available at kitchen shops). However, described below is a technique for using a standard presentation plate for this tasteful tidbit.

Ayden’s Devilled Eggs Ingredients

  • 1 dozen large or extra-large eggs, aged a couple of weeks (for ease of peeling)
  • Mayonnaise
  • Green relish
  • Lemon Juice
  • Tobasco
  • Cocktail onions
  • Capers
  • Paprika

Preparation

For the Eggs…

  1. Hard boil 1 dozen eggs, cool with cold water and refrigerate for at least an hour
  2. Peel the eggs carefully and place in a bowl for ease of handling
  3. Cut each egg lengthwise and scoop out the yolk in a separate bowl; the yokes should be solid due to boiling; this should leave you with the white of the egg as a “container” for the filling
  4. If you don’t have a Devilled Egg plate, simply slice a small piece from the bottom of the egg white so that it will lie flat on a regular plate
  5. Lay out all of the two dozen whites, ready to be filled on your presentation plate(s)

For the Filling…

  1. For the filling, use a fork to mash the egg yolks with two to four tablespoons of mayo, two to four of green relish, a splash of lemon juice, and a dash or two of Tabasco; the result should be spreadable
  2. Taste the filling and adjust the taste and the consistency (I don’t recommend using salt but some pepper is a welcome addition); I also don’t recommend garlic or onion powders)
  3. Place the prepared “spread” in a piping bag with a star-shaped nozzle and fill the egg white cavity with filling (do not overfill); you now have the basic Devilled Egg
  4. For trim,  cut a small cocktail onion in half and place one of the pieces on 12 of the eggs; for the remaining dozen, place a caper on each one; you can use anything that is savory to trim, such as a small piece of red onion; it’s entirely up to your taste
  5. Shake some Paprika over the eggs (don’t worry about shaking some onto the dish, it adds to the presentation)
  6. Refrigerate, please! Then serve cold and watch them disappear…

Many thanks for the kind feedback coming my way. Please keep in touch at [email protected].

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