It is spring and we are delighted to observe life renewing itself in the little green shoots pushing their way up through the soil, in the incipient buds on the trees and bushes, in the newborn baby animals. Here in Essex Fells, some of us may even be fortunate enough to spot a newborn fawn in our own back yards. Since time immemorial, we have embraced the egg as a symbol of spring and the start of new life, fertility, and hope. What better way to usher in this joyous season than with a recipe that features eggs! Here’s a delicious recipe for deviled eggs. Serve it to family and friends as an hors d’oeuvre at your next spring celebration dinner. Happy Spring!
- 12 large eggs
- ½ cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons curry powder
- 2 teaspoons mango chutney, finely chopped
- 2 teaspoons celery, finely chopped
- 2 teaspoons scallions, finely chopped
- 1 teaspoon lemon juiceGarnish: thinly sliced pimiento-stuffed olives, curly parsley
Fill a large pot halfway full with water. Bring water to a boil. With a slotted spoon, carefully lower the eggs into the boiling water. Lower the heat slightly, so that the water is still boiling, but not at a roiling boil. Boil the eggs for 10 minutes. Remove them from the boiling water. Pour out the boiling water, then fill the pot with cold water. Replace the drained eggs into the pot with cold water. After about 5 minutes, remove the eggs from the cold water. They are now ready to peel.
Very carefully, peel the eggs, avoiding breaks and tears in the egg whites so that you have a smooth surface. Slice the eggs in half lengthwise.
Remove the yolks from the eggs and place in a sieve. With a spoon, force the eggs through the sieve into a bowl.
Add the remaining ingredients to the sieved egg yolks and stir with a fork until combined well.
Spoon the egg yolk mixture into the egg white shells. For a more decorative presentation, transfer the filling to a pastry bag fitted with a decorative tip such as the star or ribbon tip and pipe into the egg white shells.
If desired, garnish with pimiento-stuffed olives and curly parsley.
Makes 24 deviled eggs.
Essex Fells Magazine
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