Guest Post - Deviled Eggs / Dressed Eggs

BY, PETRO NEAGU AND HER LOVELY MOM ELENA, 

From THE SEAMAN MOM blog. Though her blog is not about cooking, her Mom is a great cook. Am thankful to my dear friend Petro for guest posting such a delicious recipe on my blog. She  accepted my request about guest posting this recipe immediately. Do visit her blog about her cute baby Ellie and also about her everyday tasks!! And don't forget to visit her post about the After Easter celebration. Once again Thank you so much Petro and Dear Elena!! 

Deviled eggs are prepared in Europe and other Countries as a traditional Easter recipe. Eggs are rich in Choline, a nutrient essential for good memory and better functioning of cells and this recipe is such a delicious way to get all these necessary nutrients. Lets see how to prepare this yummy Easter/after Easter traditional recipe!!! Looks so delectable isn't it??, do try it out!!

INGREDIENTS

1. Eggs - 15
2. Sunflower oil - As required
3. Lemon juice - Few drops
4. Mustard (classical or horseradish) / Red pepper powder
5. Parsley leafs - For garnishing

ESSENTIAL EQUIPMENTS

1. Mixing device to mix the mayonnaise
2. Scrapers to scrape the boiled egg yolks
3. Medium kettle for boiling the eggs
4. Wooden spoon to mix the mayo with mustard
5. Little pump to spread the mixture on eggs.
6. Very sharp knife to cut the eggs in half without breaking them (this one is a must, otherwise the boiled egg whites break and they look ugly)

PREPARATION METHOD

• Out of the 15 eggs, boil 13 eggs until they become very hard, say for 20 minutes. 
• De-shell the boiled eggs and cut them into halves, take the yolks (yellow ones) from them by scraping them very carefully and keep aside. Keep one of the egg's yolk aside for preparing mayonnaise.
• Mayonnaise preparation: 
• Put 2 raw egg yolk and the 1 boiled egg yolk in a bowl and slowly start dropping few drops of the sunflower oil and mix well.
• Once this small amount of oil is incorporated in the eggs, add a bit more and so on until the eggs double their size or if you prefer to make the mayonnaise richer add more oil until you're happy. 
• But the oil must be added bit by bit, not a big amount as otherwise the eggs get watery and you'll have a hard time making them double their size.
• If the watery problem occurs add a bit of lemon juice or a drop of mustard.
• Add mustard to the above mixture and mix well.
• Now mix the removed yolks (from 12 eggs) with the prepared mayonnaise mixture. 
• Take 100 grams of this prepared mayonnaise mixture and put the mixture in a little pump and spread it inside the hard boiled whites of the eggs.
• Finally garnish with parsley leafs on top of the finished product. 
• Serve!!!

TIP 1:  The mustard can be the classical one or if you love spicier food use the horseradish mustard. 

TIP 2: The mustard can be complemented by finely mixed red pepper powder (I love this one). Out of this mayonnaise and mustard mixture she used about 100 grams for those 12 eggs. 

Tasty and Traditional Easter Recipe is now ready!!!!

For my other egg recipes click here!!

Related recipes

• Boiled Egg Gravy / Avitha Muttai Kulambu (youtoocancookindianfood.blogspot.com)