Preparation time : 10 minutes
Cooking time : 10 minutes
Serves : 6 members
Description
Every second person I come across asks me how do you cook like this non – stop. Don’t you get fed up ? Well to me, my kitchen is my play ground. Where I get to play with food experimenting over and over again. The joy when I see others eat and enjoy the food cooked by me is the best reward ever. This devilled eggs were done to bring in some fun element into a dinner feast spread. It did work wonders as every one from kids to adults had their eyes popping out with a smile the minute they saw these beauties. I ended up getting nothing as it was all over before I could start my dinner. I had doubts about these having an eggy smell. I cleared the doubt asking all those who got to taste it and their verdict was no way.. it’s yum. Another easy to make, yummy dish ticked from my playground.
Ingredients
Ingredients | Quantity |
|---|---|
| Boiled eggs | 6 |
| Mustard powder | a pinch |
| Mayonnaise | 1 and 1/2 tablespoons |
| Lime juice | 1/4 teaspoon |
| White Pepper powder | 1/4 teaspoon |
| Chilli sauce | 1/4 teaspoon |
| Coriander leaves | chopped few |
| Salt | to taste |
Method
- Cut the boiled eggs bottom a little so that the boiled eggs can stand still. Cut 1/4 inch of from the sharp top and keep aside that’s to b used as a cap later.
- Carefully remove the yolk from the boiled eggs making sure not to break the egg whites.
- Mix egg yolks, mayonnaise, mustard powder, salt, white pepper, lime juice and chilli sauce together. Taste and adjust seasoning.
- Fill the yolk mix into a piping bag. Pipe down a little into the egg white dent making sure it looks like a round ball 1/4 inch above the yolk dent.
- Place two pepper corns as eggs and a small “v” shaped carrot bit as nose. Place the 1/4 inch cup sharp edge part of the egg white on top as a cap.
- Place in the refrigerator until to be served. Serve chilled garnished with coriander leaves.
