I am not much of a heart or a red rose type of girl. Having said this, I still enjoy to see the town go red on 14th of Feb 🙂 Tonight, our plan was to dine out but then realized that most of the restaurants were packed and one thing I don’t like, is to wait for hours to get a seat… huh!!! I loose all my appetite while waiting. So, I decided to make some treat for my valentine, my sweetie pie, my love, my life 🙂 We had devil eggs, pea pesto on tiny tortilla chips, fish fry with Chinese fried rice and lemon coconut muffin and of course, some Pinot Noir. I will share all of these recipes one by one and I am starting with our favorite, Devil Eggs.
As per Wikipedia, the term “deviled” in reference to food is used most often with spicy or zesty food. In some parts of the Southern and Midwestern US, the terms “salad eggs” or “dressed eggs” is used, particularly when the dish is served in connection with a church function – presumably to avoid dignifying the word “deviled”.
I personally feel that the name suits the dish, its so creamy, soft and chill cold, every bite is devilish 😉 Sharing this dish with Tuesday At The Table, Tempt My Tummy Tuesday, Hearth and Soul Hop, Recipes I can’t wait to try # 17
- 4 eggs
- 1/2 cup mayonnaise
- 3 basil leaves
- 1/2 cup finely chopped fennel leaf
- 1 tbs paprika
- salt and pepper
- Hard boil the eggs and let it cool completely
- Very carefully, cut them in half and take the yolk out in a bowl
- Using a food processor, finely grate the basil leaves and fennel leaves
- Mix the grated leaves with the egg yolk and add mayonnaise, salt, pepper and 1/2 tbs paprika. It should be smooth and creamy
- In a serving platter, place baby lettuce. You can also use baby spinach or you can avoid this step completely
- Using a small spoon put the mix in the half cut eggs and place them on the leaves. If you have a piping bag, use that to put the mix as it will looks fancy and neat.
- Keep it refrigerator until you are ready to serve. Just before serving, drizzle a little bit of paprika on top.