The Term Deviled, was documented and referenced in the world of cuisine, in the 18th century (1786 to be exact ). It denotes "zesty and spicy" ..
There are uncountable variations in different countries, however, the Deviled Egg was first created in The Roman Empire before the year 700 and was traditionally served as an appetiser or a starter ..
Here is our family recipe:
Ingredients
2 Hard boiled eggs per person
Smoked Pimentón / Smoked Paprika for garnish
1 / 4 Cup of Ali Oli or Mayonaise preferably home made
1/2 Teaspoon Dijon, Mustard
1 1 /2 Teaspoons of Genovese Basil Pesto
1 Tablespoon Parmesan Cheese or 1/2 Tsp. Reggiano Parmesano and 1 /2 Tsp. Pecorino Sardo ..
1 tiny dried red chili pepper crumbled
Salt and Freshly Ground black pepper to taste
Minced fresh parsley to suit taste
1 tiny shallot
1 or 2 tiny cloves of minced garlic
1 / 2 Teaspoon of Fresh Lemon Juice
For Those who like Extra Spicy & Zesty: Add 2 Red Chili Peppers & or Red Pepper Flakes instead of one ..
1 ) After the hard boiled eggs are cool enough to handle, peel the eggs.
2) Take out the Yolks, and place in a médium size glass bowl ..
3) With a fork, pound the yolks until they are a fine crumble texture ..
4) Combine with the mayo and the Dijon and blend with a Stick Mixer ..
5) Now, add the lemon juice, Basil Pesto and the Parmesano and the other ingredients ( garlic, shallot and Parsley and the Red Chili Pepper) ..
6) With the Stick Mixer, créate a smooth texture ..
7) Salt and Pepper to taste ..
8) Spoon this mixture into the egg White halves and garnish with The Smoked Paprika ..
9 ) Place in the Refrigerator to cool for 2 hours before serving ..
Serve with breads and / or crackers of choice .. This pairs wonderfully with a Sparkling White Wine, Italian Prosecco or Spanish Cava.
Enjoy and have a lovely weekend ...
There are uncountable variations in different countries, however, the Deviled Egg was first created in The Roman Empire before the year 700 and was traditionally served as an appetiser or a starter ..
Here is our family recipe:
Ingredients
2 Hard boiled eggs per person
Smoked Pimentón / Smoked Paprika for garnish
1 / 4 Cup of Ali Oli or Mayonaise preferably home made
1/2 Teaspoon Dijon, Mustard
1 1 /2 Teaspoons of Genovese Basil Pesto
1 Tablespoon Parmesan Cheese or 1/2 Tsp. Reggiano Parmesano and 1 /2 Tsp. Pecorino Sardo ..
1 tiny dried red chili pepper crumbled
Salt and Freshly Ground black pepper to taste
Minced fresh parsley to suit taste
1 tiny shallot
1 or 2 tiny cloves of minced garlic
1 / 2 Teaspoon of Fresh Lemon Juice
For Those who like Extra Spicy & Zesty: Add 2 Red Chili Peppers & or Red Pepper Flakes instead of one ..
1 ) After the hard boiled eggs are cool enough to handle, peel the eggs.
2) Take out the Yolks, and place in a médium size glass bowl ..
3) With a fork, pound the yolks until they are a fine crumble texture ..
4) Combine with the mayo and the Dijon and blend with a Stick Mixer ..
5) Now, add the lemon juice, Basil Pesto and the Parmesano and the other ingredients ( garlic, shallot and Parsley and the Red Chili Pepper) ..
6) With the Stick Mixer, créate a smooth texture ..
7) Salt and Pepper to taste ..
8) Spoon this mixture into the egg White halves and garnish with The Smoked Paprika ..
9 ) Place in the Refrigerator to cool for 2 hours before serving ..
Serve with breads and / or crackers of choice .. This pairs wonderfully with a Sparkling White Wine, Italian Prosecco or Spanish Cava.
Enjoy and have a lovely weekend ...
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