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Eggcellent Eggs!

April 13, 2017

Eggcellent Eggs!

Eggcellent Eggs!

I’ve got lots of family gatherings happening over the next few weeks so my house is a hive of activity and mayhem. Glasses are clinking, there is laughter on lips and as usual, food is never far from my mind.

 While discussing ‘hassle free’ entertainment food with Susan Mosse at the

Nicholas Mosse Café, she suggested that I try this recipe for “Devilled Eggs”and I have to say I’m really glad that I did.

This recipe is simple, scrumptious and looks stunning when presented on a complementary plate such as the light blue lawn rectangular plate I used. You can also opt to ‘dye’ your eggs a glorious pink to increase the drama and effect,which of course, I did!

Truth be told, these eggs are so delicious that they must come with a warning:

If you’re making them for a party then hide them in the fridge before your guests arrive! I caught my husband skulking off with 5 eggs (yes FIVE!) on a plate to watch the Golf Masters before our visitors had even passed the threshold!

There are only 7 simple steps to this recipe but if you want to dye your eggs pink then you need to start the day before you plan on eating them. If you don’t want to colour your eggs then you can cut out steps 2 & 3.

Step 1:

Hard boil 12 eggs, allow them to cool and then peel carefully.

Step 2:

If you want to colour half of the eggs so that they look fantastic on the Presentation Platter, then take 6 of the eggs and stack them a lidded jar (a quart or Kilner jar is perfect). Then, mix together the following ingredients in a jug and pour over the eggs.

 1 cup beet juice or pureed cooked beet

1 cup cider vinegar

1 clove garlic

1 bay leaf (I used dried)

a pinch of allspice

Salt and pepper, about 1 teaspoon

Step 3:

Refrigerate for at least 8 hours (though overnight is best).

Tip: Before I went to bed I made sure to turn all the eggs in my jar so that even the parts of the eggs that were touching the sides of the jar got pinkified.

Step 4:

The next day, strain the 6 dark pink eggs from their liquid. Carefully slice all

12 eggs in half and put all the cooked yokes into a bowl.

Step 5:

Crush the egg yolks with a fork and add in either mayonnaise or soft butter

(Susan recommended Hellman’s Mayonnaise for this so I took her advice but you could also use crème fraiche. I’d suggest starting with 100g and adding to suit your own taste).

Step 6:

Add the following in whatever quantities suit your taste buds:

 Salt (I used a pinch)

 Paprika (at least a teaspoon)

 Celery seed (1 tsp)

 Dry mustard (half a tsp)

Tip: Celery seed isnt a common grocery store ingredient but I found it in my local health food shop for only 1.30 (25g). Its worth adding to this dish because it not only adds a lovely crunch; its also known for its anti-inflammatory, calming, diuretic and antibacterial activity, so it has health and taste benefits!

Step 7:

Blend until smooth and then pipe (if you’re feeling fancy) or spoon carefully into the egg white halves. Garnish with capers, chives, paprika…whatever suits you.

Serve them up on a beautiful hand painted pottery plate and watch them disappear!

 

- Leeann Mathews





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