Thanks to Carol M. for this poster.
Take a trip back to Ancient Rome, where boiled eggs were traditionally served with spicy sauces as a first course. The dish is popular in Europe and North America.
Deviled eggs can be cold hors d'œuvres or a main course during gatherings or parties.
Deviled eggs (aka stuffed eggs, Russian eggs, dressing eggs)
saying: Ab ova issue ad mala (Latin)
literally: from eggs to apples
meaning: from the beginning of a meal to the end
A. Boiled eggs:
ūnus I. Add a quarter of the way with cold water in a saucepan.
duo II. Place the organic eggs in a single layer at the bottom.
trēs III. Add more water to cover an inch or two (2,5-5 cm)
quattro IV. Add more eggs, add more water.
quīnque V. Add 1 tsp. (5 ml) vinegar to the water (keep the egg whites from running out)
sex VI. Add 1/2 tsp. (2,5 g) salt (to prevent cracking and easier to peel)
septem VII. Uncovered, turn the heat to high and bring to a rolling boil.
octō VIII. Turn off the heat, cover, and let sit 10-18 minutes.
decim IX. Strain and run under cold water (to stop the cooking).
decem X. Peel and slice in half.
ūndecim XI. Peeled eggs should be eaten within a day or two, unpeeled within 5 days.
B. Deviled eggs:
1. Scoop out the egg yoke and mix the type of deviled egg(s) you like.
2. Fill each cut egg with the filling(s).
C. Types of deviled eggs:
~Use organic if possible and (dairy-free) ingredients~
1. Avocado...
avocado, cilantro, lime, garlic, jalapeno
2. Bacon...
mayonnaise dijon mustard, chives, bacon, cayenne pepper
3. Jalapeno...
mayonnaise, cream cheese, bacon, jalapeños, cheddar cheese
4. Spicy...
mayonnaise, hot sauce, blue cheese, celery, taco seasoning
5. Relish...
mayonnaise, smoked paprika, relish, black olives, red onion
6. Smoked...
mayonnaise, BBQ sauce, red onion, cheddar cheese, cilantro
7. Classic...
mayonnaise, dijon mustard, smoked paprika
8. Smoked salmon...
mayonnaise, red onions, smoked salmon, everything but the bagel seasoning
9. Picked...
beet, mayonnaise, dijon mustard, smoked paprika, celer
Or
10. Just sprinkle the egg yoke with paprika.
11. Viennese deviled eggs Gefüllte Eier "stuffed eggs"
deviled eggs
(diary-free) organic mayonnaise
mustard powder
Dijon mustard
chipped sour-sweet pickles
garnishes: capers and paprika
12. Belarusian deviled eggs чортавыя яйкі /čortavyja jajki/ "damn eggs"
preheat the oven to 400F (200C)
serves 8
10 hard-boiled organic eggs, cut in half, save 16 eggs without the yolks
(dairy-free) organic softened butter, mayonnaise, and heavy cream
dill
paprika
chopped parsley
dry (gluten-free) breadcrumbs
Gruyère cheese (or a dairy-free cheese)
anchovies
garnish: watercress sprigs
адзін /adzin/ 1. Mash the yolks with the butter.
два /dva/ 2. Beat in the mayonnaise, cream, dill, paprika, and parsley.
тры /try/ 3. Chope the extra whites and stir into the mixture.
чатыры /čatyry/ 4. Fill 16 egg whites.
пяць /pjac’/ 5. Place on a baking tray.
шэсць /šesc’/ 6. Mix together the breadcrumbs and cheese.
сем /sem/ 7. Sprinkle over the yolks.
восем /vosjem/ 8. Cross each egg with two strips of anchovy, making an X.
дзевяць /dzjevjac’/ 9. Back for 10 minutes until golden tops.
дзесяць /dzjesjac’/ 10. Add springs of watercress.
адзінаццаць /adzinaccac’/ 11. Serve warm.
