Deviled Eggs

Page 180

| Course Type: Appetizers

(1 review)

Tags: eggs finger food borrel buffet

Recipe Review

Very nice in principle, but using the amount of mayonnaise yielded a very dry mass; so dry in fact that my food processor was hardly able to mix it properly. I added some Quark (see this recipe for more information on what that is), and later on some cream and then some milk. Furthermore, I only added 3/4 of the mustard required (but I also used Dutch mustard which might be a bit stronger). Also, in the beginning I had only added half of the required amount of chilli (substituting the cayenne); the more cream and milk I added, however, the weaker the tang of the chilli became, so I added a little more. So in conclusion, the idea is good, but you will need to follow your instincts.

I had actually hoped to achieve something like these Deviled Egg Chicks, but that didn't work out at all - they fell over, the caps slid off or crushed into the cream.. and some point I just gave up and served the eggs as halved eggs. Not that that has anything to do with this recipe, though.

Served as part of a buffet with a spring version of these Chocolate Brownies, Mondriaan Cake, Spiced Nuts, and carrots with Aubergine Dip and Spundekäs'.

See Queezle_Sister's review of pressure cooker boiled eggs for a really cute Deviled Egg Chick!

(0) useful  

Comments

Queezle_Sister - 25th March 2013
I'm enchanted by those deviled egg chicks -- so do you think ultimately you needed a firm yolk mixture to have them hold together?

friederike - 25th March 2013
I had the idea that the egg whites were too heavy and too slippery. For the latter problem, you could probably let them dry out slightly, or dust them in flour or cornflour or something similar (not sure how delicious that is), but all in all they just weren't stable enough. It would have helped a lot if the egg yolks had always been in the upper part and in the (horizontal) centre of the eggs. Because that wasn't always the case, the weight of the egg whites pushed everything down and sideways. The pinterest image links to a blog of a girl/lady who did this successfully - maybe she has a few ideas? In any case her eggs look a lot better proportioned than mine did!

I don't think I would go with a very firm yolk mixture - the one above was firm and dry in the beginning, but not very pleasant to eat.

(edited 25th March 2013) 

Login or register to add your own comments.