Monday, June 3, 2013

Deviled Eggs

Deviled eggs are not an Armenian recipe, but that doesn’t mean we don’t like them. My Aunt Arpie, a terrific Armenian cook, often surprised us at family gatherings by bringing an American recipe to add to our otherwise Armenian menu. Sometimes she’d make macaroni salad bursting with tuna fish, or, on occasion, deviled eggs. Both were tasty novelties!

With Memorial Day behind us and the 4th of July on the horizon, I’ll share the deviled egg recipe I recently served guests.

Deviled Eggs

Deviled Eggs
6 large eggs, hard-cooked in the shell

Cooking directions:
Place the eggs in a medium saucepan with water to cover and bring to a boil. Remove saucepan from the heat, cover the pan, and let stand for 20 minutes. Pour off the hot water. Have a bowl of ice water ready. Place eggs in the water and let them sit in there for about 5 minutes. Gently crack eggs and remove the shells**, cover and chill for at least 1 hour.

** To remove the egg shells from hard-cooked eggs:
Gently roll eggs between your hands to loosen the shell, then peel. If the shell is too hard to peel, hold the egg under cold water while peeling.

Deviled Egg Filling ingredients and directions for 6 eggs:
In a bowl, mash together until smooth:
Yolks from 6 eggs
¼ cup mayonnaise
2 or 3 Tbsp. plain yogurt
1 tsp. prepared mustard (or 2 tsp. Dijon-style mustard)
½ tsp. salt
Dash Aleppo red pepper or black pepper

NOTE: The options for the egg filling are endless. You can add chopped olives, pickle relish, parsley, flaked seafood, chopped basturma, chormees, chopped onions, etc.

To assemble:
Cut shelled eggs in half lengthwise; remove yolks.
Prepare filling as described above.
Spoon filling evenly among the 12 egg halves.
Sprinkle tops with paprika.

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