#ewew cooks Deviled Eggs

When it comes to eggs, I like to eat runny yolks more than anything else.  So, hard-boiled eggs used to be my least favourite style of eggs although, lately, I've grown to like it more and more....our tastebuds change as we grow older, I guess.

But it's worth the extra effort to elevate the humble hard-boiled egg.  And one of the ways I like to eat hard-boiled eggs is by making them into Deviled Eggs for which the main ingredients are simply eggs, mayonnaise and mustard (minus the mustard for me, of course).

Other flavourings you can add are cayenne pepper, paprika, vinegar, olive oil, black pepper, chopped chives or parsley, diced pickles, minced onion, chopped bacon...whatever pleases you :)

Put 5 eggs into a saucepan and add enough water until it covers the eggs.  I don't wait for the eggs to come down to room temperature but put them in cold straight from the fridge.  As long as you put the eggs into cold water (as in water direct from the tap) before boiling, they shouldn't crack (they'll only crack if you put them into boiling water).  Boil uncovered for 5 minutes.  Take it off the heat, cover the saucepan and let the eggs steep in the hot water for (at least) a further 10 minutes to cook through.

Drain away the hot water, add cold water to the pan and let the eggs cool before peeling (you can throw in a few ice cubes to hasten the cooling process).  The shells should come off easily once cooled.  Cut them into halves and scoop out the egg yolks.  This is probably the hardest part of the recipe...scooping them out gently without breaking the egg whites.  Don't worry if your egg white shells are a bit messy as you'd be filling them up again anyway.

Add two heaped tablespoons of mayo and a drizzle of olive oil onto the egg yolks.  Season with salt and cayenne pepper.  Mash the mixture till smooth.

Fill the halved egg whites with the egg yolk mixture.  For better presentation, you can put it into a piping bag with a nozzle and pipe the mixture into the egg whites (if you're making it for a party).  If it's for your own consumption, why bother.  Just spoon it in freehand for that rustic style! ;P

Sprinkle finely chopped chives (it's a must as it brings that fresh, oniony flavour) and smoked paprika on top...any amount your heart desires! ;)

The only thing to take note is that if you want your egg halves to be generously filled with the mashed egg yolk mixture, just cook more eggs for extra egg yolks.  I used 5 egg yolks to fill 4 egg whites (or 8 halves).

If you're looking for a healthy low-carb meal as a light lunch, you might want to consider Deviled Eggs.  I like to eat it with a side of wild rocket as I like how the slightly bitter, nutty and peppery tasting leaves are able to cut through the creaminess of the mashed yolks. ^.^

Just dress the rocket leaves lightly with some olive oil and lemon juice though, most times, I don't even bother to dress them at all.

These Deviled Eggs make a great starter/finger food if you're throwing a party (since the components can be made ahead of time).  Arrange them in spoons for a bit of extra finesse in presentation.

Best of all, it's quick and easy to make and you don't need a recipe for this.  There's no specific measurements to follow...just add more mayo if you like it creamier, add more olive oil if you want it smoother or add more cayenne if you like it hotter.  There's no hard and fast rule here...anything goes! ^_*

I liked how the smoked paprika brought a hint of sweet, smoky, fragrant aroma to the eggs apart from giving it a brilliantly bright red appealing presentation.  I don't know why they're called Deviled Eggs.....but I know they're devilishly good! ^o^