Devil’s Eggs: The easy-to-make appetiser that’s real tasty

The US is famous for their steak sandwiches, clam chowder, good old-fashioned hot dogs and much more.

While you can find all these in local restaurants, there are some you can hardly find outside the US unless you make them yourself.

One of these is a party snack called Devil’s Eggs, and here’s a fantastic yet simple recipe for them.

First, cook some hard-boiled eggs.

Devils’s Eggs are great for home BBQs or even hi-tea. If you don’t have paprika on hand, no worries. Substitute it with something similar like curry powder. The idea is to make do with what’s available in the kitchen.

Ingredients:

• 14 chicken eggs

• 1/2 cup mayonnaise

• 2 tablespoons mustard

• salt & pepper to taste

• paprika for garnishing

• 2 tablespoons sweet pickle relish (optional)

Remove egg yolks and mix in seasoning.

Method: Hard-boiled eggs

• Place eggs in a pot of cold water. Cover the eggs by 2cm as this prevents the shells from cracking.

• Add a pinch of salt to the water so the egg shells are easier to peel later.

• Bring to a boil.

• Cover the pot and turn off heat. Wait for 12 minutes.

• Remove eggs and peel off the shells under cold running water.

Method: Devil’s Egg

• Cut eggs in halves.

• Remove egg yolks and place in a mixing bowl.

• Add mayonnaise, mustard, and pickled radish (optional) to egg yolks, and mix well with a fork.

• Add salt and pepper to taste.

• Carefully fill egg whites evenly with mixture.

• Garnish with paprika, and you’re done.

Fill egg whites with egg yolk mixture and sprinkle with paprika. It’s ready to serve.

As this is not a hot dish, you can prepare it earlier and store it in the fridge before the party starts.

However, it’s best consumed the same evening though.

Trying to influence your cravings since 2005, Kar Yeong was Guest Judge on Versus 1001 Rasa Baba’s 2018, R.AGE Food Fight Judge 2015 and NTV7 Foodie Blogger 2014. To read more about Kar Yeong’s food journeys, visit his blog at www.KYSpeaks.com