Saturday, 17 July 2010

Meek & Mild Devilled Eggs

Okay, I like a devilled egg that bites back as much as anyone. However, once in a while it's nice to have something a little different. If you have a good cucumber relish or chow-chow - and if you don't, it's time to make some (okay, too early to make chow-chow) - these will have plenty of flavour. They're just mellow. And that's okay.

Meek and Mild Devilled Eggs
6 extra-large eggs
2 tablespoons mayonnaise (light is fine)
2 to 3 tablespoons cucumber relish or chow-chow
1 teaspoon Dijon mustard OR horseradish
sweet Hungarian paprika
parsley or chives

Put the eggs into a fairly snug pot with water to cover then well, and about a tablespoon of salt. Bring to a boil and boil one minute. Turn off the heat and leave them covered, in the water, for 10 minutes. Rinse them in cold water (or let them cool) then peel. The salted water is supposed to make them peel better, and I think it does help somewhat. Cut the eggs in half lengthwise.

Scoop out the yolks into a small bowl, and mix in the mayonnaise. If you use chow-chow and it's fairly coarse you may wish to mince it a bit first. Add the relish or chow-chow and the mustard or horseradish. When the mixture is smooth, divide it amongst the waiting half eggs, and sprinkle them with a little paprika, and garnish with a little minched parsley or chives.

Yeah, that was easy.

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