Recipe: Devilled Eggs

Recipe: Devilled Eggs

Who wouldn't want breakfast 24/7?

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Mrs T  Mrs T  | about 2 years ago

Last Christmas, my sweetest girlfriends of eight years here in Hong Kong, now dedicated and beautiful mamas, came up with the most fabulous idea to have a comforting breakfast-themed gathering to take advantage of the cold weather. So we all thought of hot chocolate, coffee, breakfast casseroles and pancakes.


And to give justice to it, we set the dress code to pyjamas or anything we're comfortable lounging around in. In the name of comfort, it was a onesie for me. Our kids were dressed up in matching snuggly sweatshirts and bottoms. 


What I was most excited about was the food! Anything breakfast-ish? Without a doubt, I love it. And since it was a holiday, with no hassles in between, I was able to try making devilled eggs. I love these bites myself, so I decided to match them with my stir-fried beef in an attempt to share a Filipino breakfast favourite called tapsilog (which stands for tapa, sinangag and itlog) along with them. Tapa is dried beef caramelised with garlic, brown sugar, salt and pepper. Sinangag is fried rice with garlic and salt and itlog is our Tagalog term for 'eggs'. Breakfast always involves eggs for me, so I kind of innovated the two.


While also catering to the foodie in me, I've attempted to create some cash flow on the side by selling some of the dishes I make to my colleagues at work. One of the most in-demand dishes is definitely my devilled eggs, which also happen to be gluten free. This is also my go-to recipe for potlucks.


Serves: 12
Cooking time: 20–30 minutes


Ingredients:

• 6 eggs

• 1 tbsp Dijon mustard

• 4 tbsp good-quality mayonnaise

• 3 slices bacon

• 1 tbsp spring onion, chopped

• 1 tsp salt

• pepper, to taste

• iced water


Method:

1. Hard-boil the eggs for about 15 minutes. The secret to boiling your eggs to perfection is timing them for 10–15 minutes from the moment the water boils. Don't start timing as soon as you switch on the heat.

2. Cook the bacon until crisp. Set aside on a kitchen towel to dry if there's excess oil.

3.  Put the cooked eggs in a strainer to drain the excess water. After draining, immediately put them in a bowl of iced water and let sit for a good 5 minutes.

4. Chop the the cooked bacon into bits and add the spring onion. This is for garnishing later. 

5. Remove the shells of the boiled eggs. This should be easier after submerging them in cold water.

6. Cut the eggs in half. Separate the yolks from the whites by slightly squeezing and pushing out the yolks. Be careful not to break the whites since they will be holding the filling later on. Mash the yolks to make the filling more of a purée-like consistency.

7. Add the mustard, mayo and salt and pepper to the mashed yolks, mixing to combine. Ready your piping materials for ease in filling the egg whites with the yolk mixture.

8. Fill the egg whites. It's important not to put in either too little or too much filling. Garnish with the chopped bacon and spring onion.



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Mrs T

Mrs T | Hong Kong

I am a performing artist, mother and foodie who loves life, fresh ingredients and travel.

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