Deviled eggs are one of the easiest appetizers to make. If you are willing to look outside the usual way of making it, there are so many ways of flavoring it that I guarantee you that you will never get tired of it. Here is a kicked up version that is going to be a treat for your taste buds.
Ever wondered where deviled eggs got its name from ? No , it was not a way to cast someone off to eternal damnation ! Thought spicy food does have that effect on certain people – so may be , just may be 🙂 …
The temptation of witchcraft aside – a bit of research suggested that that the term ‘deviled’ was associated with spicy, zesty food. The classic deviled eggs is not something I would classify as spicy – I would call it tasty , delicious , yum – but definitely not spicy.
This version, on the other hand is what I would call spicy. So what goes into this version ? Caramelized onions , some red chilli flakes for heat , ginger and garlic and a bit of vinegar. A little bit of sweet , sour and hot flavors with that undefinable umami !
Yes there is spice in it – and if you like it spice add more chili flakes. But ideally you should feel the heat but not be overpowered by it. The flavors are reduced and concentrated.
This is based on the a dish my mom used to make. Boiled served with spicy caramelized onions. This was something she used to send us to hostel with or serve with Kerala Parotta ( lachha parathas). Sometime it used to take t he form of a thick gravy by replacing the vinegar with tomatoes.
A spiced up version of the classic
- 6 Eggs
- 1/4 Cup Mayonnaise See Notes
- 1 Onion Medium
- 1 Clove Garlic
- 1/2 Inch Ginger
- 1 Tsp Crushed Red Pepper Add more to taste
- 1 - 2 Tbsp Oil Flavorless
- 1 Tbsp White Vinegar Divided use
- 1 Pinch Sugar
- 1 Tbsp Chives chopped
Place eggs in a single layer in a saucepan. Pour enough water to immerse the eggs by about 1 to 2 inches . Add a pinch of salt and 2 tsp of vinegar. Heat on high until the water begins to boil. Cover and cook on low heat for a minute. Turn off the heat and let it rest on the counter for 15 minutes.
Finely chop the onions. Measure about 1/2 to 3/4 C to use. Heat 1 to 2 Tbsp oil in a pan and add the onions when the oil turns hot. Fry over medium heat stirring often until the onions begin to turn brown. Add a pinch of sugar to aid the process. (See Notes). Once the onions begin to turn brown add minced ginger and garlic. Do not let these spices burn. When the onion mix looks evenly caramelized add the chili flakes . Heat for 30 seconds , by then the oil would have turned red. Turn off the heat and season with salt and a splash of vinegar. If needed add more crushed pepper. Set aside to cool.
Drain the hot water from eggs and add plenty of cold water and ice to cool it down. Crack egg shells carefully trying to keep the whites as intact as possible. Pat dry any extra moisture using kitchen towels . Slice the eggs in half lengthwise.
Gently remove the yolks from the eggs and place in a mixing bowl. Transfer the white to a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise and the spice mix. Mix well taste and season with salt and pepper if needed.
Spoon the mix directly into the yolk cavities of the eggs or place into a piping bag fitted with a star nozzle (or your choice) and pipe the mix into the yolk cavities. Sprinkle the chopped chives and paprika on top and serve
- Substitute strained yogurt or Greek yogurt for Mayonnaise
- I recommend using whte onions in this recipe - but shallots or boiler onions will work great too. Do not use purple onions
- If using sweeter onions do not add sugar while caramelizing the onions.
On an egg roll 😉 Here is something fun you might like ..