Instead of traditional chocolate Easter eggs, spice things up with Deviled Eggs. In cooking, the term devil means ‘to chop food finely and mix with hot seasoning or sauce, usually after cooking’. Although they weren’t prepared the same way, the roots of modern day deviled eggs can be traced back to ancient Rome, where eggs were boiled, seasoned with spicy sauces and typically served at the beginning of a meal.
Makes 12 servings
- 12 large eggs, hard-boiled and peeled
- 3 tablespoons mayonnaise
- 3 tablespoons plain yoghurt
- 4 tablespoons yellow bell peppers, minced
- 1 tablespoon mustard
- 1/2 teaspoon cumin
- 1/2 teaspoon Spanish paprika
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon salt
- Chopped fresh cilantro, for optional garnish
Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks, stir in mayonnaise, yoghurt, mustard and seasonings. Spoon or pipe egg yolk mixture into egg halves. Cover and chill at least 1 hour or until ready to serve. Garnish, if desired.
Tip: The fresher the eggs, the more challenging they can be to peel. For easier peeling, buy and refrigerate your eggs 7 to 10 days before using.