Wednesday, December 15, 2010

Deviled Eggs or Eggs Mimosa or Salad Eggs (Rellenong Itlog)

In line with the fast approaching holiday season where parties and gatherings will be regular happenings in most homes, schools, offices, churches, peer groups, etc., I thought of featuring a feast or get-together food which is easy, simple and yet a sure delight and conversation-fare among families, friends, guests and other party attendees – the Deviled Eggs. Also known as eggs mimosa or salad eggs, deviled eggs are hard-boiled eggs cut in half and stuffed with the hard-boiled egg's yolk mixed with various ingredients, seasonings and some spices. They are usually served cold, either as a side dish, an appetizer or even a main meal.

Having originated in ancient Rome, deviled eggs are still popular across Europe until today. They are known as “ceuf mimosa” in France and usually flavored with pepper and parsley. They are also a regular table fare in Hungary where the yolks are mixed with white bread soaked in milk, mustard and parsley. Interestingly, they are called as "Russian eggs" in Belgium, the Netherlands and Germany as they are usually filled with caviar and served in remoulade sauce. In Midwestern and Southern parts of the United States they are also called dressed eggs apart from salad eggs. In the Philippines where they have gained wide acceptance as well, they are sometimes referred to as “rellenong itlog”.

I affirmed that the dish is unfussy to make because it does not really involve elaborate preparation and long-time cooking. Basically, cool hard-boiled eggs are peeled, sliced lengthwise and the yolks are removed. The yolks are then mashed and mixed with a wide range of other ingredients such as mayonnaise, mustard or tartar sauce and spices. Other common flavorings are: Worcestershire sauce, diced pickle or pickle relish, chives, ground black pepper, powdered cayenne pepper or chipotle chilies, vinegar, green olives, pimentos, poppy seed, capers, and minced onion, among others. The yolk mixture is then scooped with a spoon or piped with an icing bag and tip into the yolk cavity and dust with paprika for added flavor and garnish.

If you are like me, then your first query will be why this simple egg dish is called “deviled”. Well, the term "deviled" refers to the use of particularly hot spices in cooking. In reference to food, the word "deviled" is associated most often with spicy or zesty taste and since eggs mimosa are usually prepared with hot spices, they are therefore called “deviled”.

However, contemporary versions of deviled eggs may not always be spicy as they now include a wider variety of added food and seasonings, such as mushrooms, cheese, chutney, capers, salsa, spinach, sour cream, caviar, smoked salmon, tuna, sardines or other seafood, garlic, horseradish and even wasabi.

To prepare the dish, the chief ingredient needed is about 10 medium fresh farmed eggs. It should be properly washed to remove traces of unwanted dirt and other impurities sticking on its shell.

The few other ingredients needed are:1/3 cup mayonnaise, 2 tsp mustard cream, ½ tsp iodized salt, 1½ tbsp sweet pickle relish, ¼ tsp ground cayenne pepper, ¼ tsp ground pepper, 1 tsp cider vinegar, ½ tsp sugar and ¼ tsp sweet paprika.

The first step is to boil the eggs. In a medium casserole or sauce pan arrange the eggs and add tap water to a level about 1 inch above the level of the eggs. Cook over high heat and bring the water to just briskly boiling. Immediately after, turn off the heat, put the lid back on and let it sit for about 15 to 20 minutes more.

Transfer the hard-boiled eggs to a bowl of ice cubes and water. Chill for about 3 minutes to shrinks the body of the egg and separate it from the shell membrane. This will facilitate peeling without damaging the egg white or albumen.

Peel the eggs then halve them lengthwise. Remove yolks and collect them in a medium bowl. Set aside the egg whites. Using fork, mash the egg yolks then add in the rest of the ingredients reserving half of the paprika. Stir or beat the mixture properly until well blended and a smooth consistency is attained. Taste and adjust the seasonings.

Fill the egg whites cavity with the yolk mixture using a spoon or piped with an icing bag and tip. Sprinkle the top of the filling with sweet paprika. Continue until all the mixture is used up and all egg whites are stuffed.

Arrange them in a serving platter. Cover and chill inside the fridge until ready to serve. Yum yum!

These deviled eggs are perfect finger foods during special occasions like this coming Christmas and New Year. Try it and Enjoy! c“,)

No comments:

Post a Comment


Related Posts with Thumbnails