Deviled Eggs with a Twist
Easy to make, tasty, and most people love them. You only need a few simple ingredients such as hard boiled (organic) eggs, mayonnaise, Dijon mustard, vinegar (or lemon juice) and black pepper. Sprinkle some paprika on top and they’re ready.
Alas, we’re not huge fans of paprika. Why would you ruin lovely ingredients like egg, mayonnaise and mustard by adding a spice that is at best a touch sweet and in most cases bland?
Paprika (powder) is made from dried red peppers and probably originates from Mexico. When it was brought to Europe, local versions were created, for instance a hot Hungarian version (essential when making goulash) and a smoked Spanish version (pimentón, key ingredient of chorizo and paella). Local peppers were used, including red bell pepper, and the flavours ranged from mild and sweet to hot. By the way, the term ‘deviled’ refers to the spiciness of the dish.
Unfortunately, nowadays factory produced paprika seems to be used for its red colour only.
We combine a bit of everything by adding roasted bell pepper. It adds depths, smokiness, complexity and flavour.
What You Need
- 6 organic Eggs
- Dijon Mustard
- Lemon Juice
- Red Bell Pepper
- Black Pepper
- Parsley (optional)
What You Do
Grill the bell pepper in your oven until nicely burned, perhaps 10 minutes. Transfer to a plastic container and close the lid. Wait a few hours before peeling the bell pepper. Use a sharp knife to mash the bell pepper. It’s fine if the mash has a bit of structure.
Boil the eggs and let cool. Slice the eggs lengthwise, remove the yolk. Use a fork to crumble the yolks (mimosa) and then combine with mayonnaise, mustard and mashed bell pepper. Add lemon juice and black pepper to taste. Remember the stuffing should be ‘devilish’. Add mixture to the egg whites. Decorating with parsley gives an extra twist to the deviled eggs.