Deviled Eggs

Deviled Eggs
Deviled eggs are some of the more recent additions to our breakfast repertoire.  I never really thought they were that easy to prepare given the fact that they look quite fancy. I’ve been seeing to it that we get real food for breakfast. It’s been maybe two years since we’ve stopped buying canned goods and noodles. In fact the only time I bought canned goods and processed foods was when Typhoon Ruby hit the Philippines two weeks ago.

Our usual breakfast fare in the family are pan-fried fish, eggs and rarely, meat marinated in herbs and spices such as my homemade chicken tocino. Eggs are really my family’s go-to breakfast items. I love the fact that they are cheap, easy and fast to cook and can be whipped up in a variety of cooking styles — the classic and happy sunny side up, the super easy scrambled eggs, the healthy and hassle-free boiled eggs, and then this! — deviled eggs.

Eggs have been demonized for years but recent research shows that they are really healthy foods as they contain lecithin. Sure, there’s a dearth of native, organic and free-range chicken eggs in the Philippines, but even the commercial white eggs we have are way better than red dye-laced and nitrite-laden hotdogs and sausages.

Deviled eggs are not so common breakfast items in the average Filipino home but the moment I tried them, I realized they’d better be incorporated in every household’s breakfast menu. Why, they are super-easy! Just boil eggs — which can be done in bulk and some days ahead — slice them in half, mix the egg yolks with 3 or more ingredients and then spoon the flavored yolk back to the egg white cups. They’re easy, no-cook dishes that are low-cost, healthy, pretty-looking, tasty, kid-friendly and can be varied in so many ways. So yeah, they’re nearly perfect for breakfast.

Here’s the basickest basic Deviled Egg recipe for you:
  • Boiled eggs (the number depends on the size of your family, and their appetites, lol)
  • mayonnaise
  • mustard
  • pickle relish
  • salt (unrefined sea salt of course)
  • pepper
  • paprika (or any herb of your choice)

  1. Boil the eggs to full done-ness (hard-boiled). Here are tips and tricks in making the perfect boiled eggs. What I do is boil about 3 meals’ worth of eggs (about 15 pieces) and then just let them cool down and store in the ref.
  2. When you’re ready to prepare Deviled eggs, simply peel the boiled eggs and then slice each one neatly across its longitudinal equator.
  3. Scoop the egg yolks into a mixing bowl and mash with a fork. As for the egg white cups, set them aside on a pretty serving plate.
  4. In the case of 5 eggs, you may put in a heaping tablespoon of mayonnaise (I have read somewhere that you can also use avocado but I have yet to try), a tablespoon of sweet pickle relish, half a teaspoon of mustard and then salt and pepper to taste. There really is a limitless way of varying this dish — which is the fun part.
  5. Blend the mixture thoroughly by mashing it with a fork.
  6. Taste and adjust the seasonings and then spoon the yolk mixture back into the egg white cups. The yolk mixture has since nearly doubled at this point because of the additional ingredients and so each egg white cup can have a heaping mound of flavorful yolk blend.
  7. Sprinkle with paprika (or parsley flakes or ground basil or whatever you fancy) for some pops of color and flavor.
  8. Serve on a pretty plate.

Sorry for the washed-out photos but I assure you, they do look prettier in reality. And they certainly taste as good as they look. 

What is your favorite way of doing deviled eggs?
Deviled Eggs

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