Friday, December 17, 2010

A Simple Christmas Appetizer with an Asian Twist

Nothing devilish about these eggs !

Deviled Eggs is such a common dish in parties and that fact is proven when I took these eggs to a Christmas party, and mine turned out to be the 3rd plate of Deviled Eggs to be displayed!  I thought, "IF ONLY THEY KNEW how tasty and different mine are, they might go for a 3rd round".  Nevertheless, this is such a fun appetizer to make, especially these that I had to use all my artistic flair to suit the mood of Christmas.  My husband was thrilled to see me make these as it is one of 'his kind' of food but is a seldom visitor in my kitchen.

The cooking term "devil" means 'to chop food finely and mix with hot seasoning or sauce, usually after cooking. First used in 1786!

Deviled Eggs or eggs mimosa are hard-boiled eggs cut in half and filled with the hard-boiled egg's yolk mixed usually with mayonnaise and mustard. Deviled Eggs are usually served cold.  It is a common dish in the United States. They are commonly served as hors d'oeuvres or starter before a full meal is served, often during the summer months.  It is also a very common Holiday and Party food. Deviled eggs are so popular in the United States that special plates and carrying trays are sold specifically for them.  (Wikipedia)


4 hard boiled eggs, peeled, chilled and cut in half

Infusing oil with Scallions/Green onions:
2 Tablespoons oil
1/2 cup thinly sliced green onions
1 small clove minced garlic
1 teaspoon of grated fresh ginger
1 teaspoons sesame oil
salt and pepper to taste

Garnishing: Scallion/Green Onion Curls, Grated Beets and Roasted Black Sesame Seed

Heat oil in a small heavy pot over high heat. When the oil hot and just start to smoke, add the scallions, garlic and ginger.
Take caution, the water content in the green onions will cause the oil to bubble.
Remove the pot from the heat and stir in the sesame oil. Salt to taste.
Remove the yolks from the eggs and place in a bowl. Mash with a fork until the yolks are crumbly.
Add scallion-infused oil. Stir and season according to taste, adding more pepper and salt as needed.
Fill or pipe your egg yolk mixture into the white halves and top with freshly ground white pepper.
Garnish with freshly grated beets, green onion curls and sprinkle with toasted black/regular seeds.
Scallion/Green Onion Curls. Trim the root off the green onion and cut into about a 3-inch segments. Slice the green onion into small strips with a sharp pairing knife or snip it with a pair of kitchen shears.  Put in ice water for a minute to let the ends curl. 

TIPS for perfect hard-boils eggs :
Eggs must be at least 5 days old.
Place eggs in a single layer in a pan, covered by at least an inch or two of 
cold water.
Cook over high heat just to boiling.  Remove pan from burner and cover pan.
Let eggs stand in hot water for about 15 minutes.
Drain immediately and serve warm or cool completely under cold running water or in a bowl of ice water.