Devilled Eggs

The first time I had this was at a friend's house in Trinidad and she made them especially for me since she knows that I am a fan of eggs. You will relish every bite. Its a easy to make and can be served as an appetizer, a cutter (in Trinidad this means anything to eat that is served while drinking) or a side dish. As they say in Trinidad " Try it yuh go like it ".

6 eggs hard boiled and the shells removed
1/4 cup mayonnaise
2 tsps yellow mustard

1 tsp cumin powder (to taste)
2 cloves garlic peeled and crushed
1 tsp chilli powder (to taste and can be substituted with black pepper or fresh green chillies)
1/2 tsp white wine vinegar
Salt to taste
1/4 cup spring onions chopped
Zip lock bag

1. Heat water in a pot and when it comes to a boil, add each egg slowly.
2. Cook for 10-15 mins and remove from pot.
3. Peel eggs and cut eggs in half.
4. Arrange egg whites cut side up on a plate and scoop yolks out into a bowl.
5. Mash yolks with a fork and add in mayonnaise, mustard, cumin powder, chilli powder, crushed garlic, white wine vinegar and a
pinch of salt.
6. Mix all ingredients together.
7. Taste and make any necessary additions.

8. Using a zip lock bag, fill the yolk mixture into the back and squeeze to one corner to form a tube.
9. Cut the tip and squeeze the filling into the egg whites.
10. Garnish with the chopped spring onions.


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