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Thursday, December 17, 2009

The devils in the detail!

“The devil has put a penalty on all things we enjoy in life. Either we suffer in health or we suffer in soul or we get fat.” ... Albert Einstein

It is that time of year isn't it! Every single morsel that crosses your path stops you in your tracks for a moment knowing it is going from 'lips to hips' and then some! One of our favourite party platters sure to please is Deviled Eggs. The name 'deviled' was first recorded back in the 1700's and used to refer to dishes that were highly spiced. Although deviled eggs have been around for quite some time it seems that every household tweaks their own recipes to perfection and may even be unwilling to share!

Not the case here of course. My handsome chef is a master at recipe development and this is just one of those things he has been making for so long he really could 'do it in his sleep'.

I will not bore you with a big long explanation on how to make these but am going to offer up a few tips to make it a little easier.

Whatcha need

1 dozen eggs (hard boiled and cold)


Bacon (streaky is best)

Mango chutney/Coleman's English Mustard/Franks Hot sauce




1. Hack the bacon into tiny pieces and cook. We cook it in the oven until it is really dry and crunchy, the drain off the fat and keep it for other great uses!

2. Crack the shell of the eggs so it feels soft and broken all around when holding in the palm of your hands. Cover all eggs in ice cold water and let soak for 10 - 15 mins. This really helps in the shelling process and the result is usually a perfect egg!

3. Slice eggs (lengthwise) in half and put all the yolks into a bowl.

4. Add mayonnaise, bacon and whatever flavour you are hankering for. Ron is partial to the mango chutney ones - taking him back to his days at Chateau Pomijie where he created this recipe. (just add as much or as little as you like with these items - taste as you go!)

5. Fill the yolk mixture back into the eggs and arrange nicely on a bed of cabbage leaves. (You can use lettuce leaves too, but cabbage will not wilt).

6. Sprinkle with a little paprika and some chopped chives for colour!

Once you start making (and eating these) they will become one of your favourites!

That is all the WiseWords I have for today,



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