Deviled eggs-also known as stuffed eggs- were the snack du jour in my youth and my sister’s obsession with them was re-ignited at a recent family funeral, when, much to her delight, they appeared on the snack table.
This vintage delight was often served pink-thanks to the customary 70’s “mayo n’ tomato” sauce combination or with a simple sprinkle of paprika but once in while a clever hostess impressed with a scoop of caviar.Modern twists on the deviled egg include topping it with a small rasher of maple bacon or a swirl of smoked salmon and a sprinkling of chives.
I figured that because my sister rediscovered these at a funeral, they should have a Mexican day-of-the-dead tribute and be dressed in… black. Well, with black garlic at least. Long live the Deviled egg.
Day of the dead eggs
- 12 extra- large free-range eggs
- About 3/4 cup (or more) mayonnaise (use a thick one like the Woolworth’s salad cream made with free range eggs)
- ½ bulb of Black garlic (Woolworths)
- Maldon salt and chipotle chilli spice or seasoning to taste.
- Place the eggs in a large pot, top with boiling water and boil for 10 minutes on high gas
- Cool under running water, peel and then slice in half with a sharp knife or single wire egg cutter
- Remove the yolks and blend with the mayonnaise, black garlic, chipotle and salt.
- Pipe into the egg white halves and refrigerate