Cold Yet Hot Eggs

Cold Yet Hot Eggs
Hi there, we are back with another fantastic recipe! This one involves eggs and I have to admit that I wasn’t that eager to try it out.

I was sure we wouldn’t like the taste of the eggs but as usual, I was completely wrong. I also think that there is something very 80′s in egg dishes.

Perhaps I have to blame one of my cookbooks from that decade which includes all sorts of egg recipes… Eating eggs seemed to in vogue back then.

But anyway, you might have heard about these eggs before: they are called devilled eggs. This a very simple way to prepare them.

Devilled eggs

  • 4 hard-boiled eggs
  • 2 pimientos (a kind of red pepper, very hot)
  • 4 olives
  • 2,5 tbsp mayonnaise
  • 1 dried chili or chili powder
  • cayenne pepper
  • salt and pepper

The eggs have to be cold so you can boil them beforehand. Remove the shells and half the eggs with a sharp knife. Remove the egg yolks very carefully and put them into a small bowl. Smash the yolks with a fork. You can rinse the egg whites under cold water and then dry them.

Chop the pimientos and olives and put them into the bowl with the smashed egg yolks. Add the mayonnaise, dried chili or chili powder and the rest of the spices. Mix well. It won’t taste as hot as you might think because of the mayonnaise, but you can adjust the amount of chili and pimientos as you like.

Finally, spoon the filling into the egg halves. Garnish with some chopped olives and pimientos, if you have any left, and sprinkle with cayenne pepper. Done!

This was enough for two not so hungry persons. It was a nice late night snack.

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