Food, Health

Campy Easter: back to the eighties with Deviled Eggs

5 April 2015

What to do with too many eggs in the fridge for Easter? Fall back on the ultimate eighties egg recipe: Deviled Eggs. I remember helping my grandmother making these for birthdays, a large tray with – what seemed like – an endless amount of pieces.

Friends over for Easter
Together with my dear friend Gala, who visited us with her family during Easter Holidays at our quinta in the Algarve, we tried to bring back the old days. And although they don’t look that smart, blame it on the lack of a professional piping bag, they sure taste like the old days. Camp, but good.
Happy Easter!

Recipe for Deviled Eggs

* 12 eggs – boiled and scare them off with cold water

* teaspoon mustard

* 2 tablespoons with mayonnaise

* 1 tablespoon creme fraiche

* chili powder

* coriander or parsley

* salt & pepper

Peel the eggs, cut them in half and gently remove the yolk halves and put them in a bowl. Mash up the yolk with a small spoon or fork and add the ingredients until it gets creamy. We used a plastic bag, cut a corner and tried – ahum – to make sophisticated toppings while filling the egg white halves. And failed. But hey, it’s all about the taste.

Rosé Wine
Sprinkle with coriander and/or parsley and serve with chilled rosé wine. This might also work for non-Easter days.
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