American Deviled Eggs
(Makes 8 egg halves, increse as necessary)
Bit of a random choice of all the American dishes I could have picked to do as my first representing the continent, but these have sentimental value. My first Christmas living in Asia everyone bought a dish along to share for dinner and my American bestie Rachel did these - which are absolutely gorgeous and probably the fanciest-looking thing you can make on a camp stove. Of course I had to find out why they're called 'deviled' eggs, turns out it's just because its a very old recipe and in the 18th Century 'deviled ' meant spicy or zesty. I'll admit I'm a little disappointed that there's no direct link to the devil's 'eggs', maybe I should invent my own origins story and spread it around until it becomes truth...
1. Hard-boil your eggs; wait till the water's really bubbling
away in the pan and then pop your eggs in for about 8
minutes. You don't want any runniness at all for this dish,
but you also don't want to turn them into little rubbery
2. While they're cooking dice your garlic up tiny and when
the eggs are done let them sit in some cold water for a bit
to cool down before you peel them.
3. Slice the eggs length-wise and carefully remove the
yolk halves into a bowl. Mix them up with the other
ingredients (except the paprika) until you have a nice, even
4. Using 2 teaspoons, spoon the mixture back into the holes
in the egg whites. Sprinkle with paprika to garnish and
serve on a bed of lettuce.