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Sunday, May 1, 2011

Deviled eggs (with herbs, mushrooms and spicy bits)

This is something very similar to what my mom does with any leftover boiled eggs (especially in the post-Easter days). We didn't label this as world kitchen and "Romanian" because it's greatly modified by adding spicy jalapeno bits, Tabasco sauce and by adding infused bits with fresh rosemary and thyme. You'll love the flavors combined in this one. It tastes Mediterranean (from the herbs), French (from the mushrooms and onion and butter) and Mexican (from the jalapenos and Tabasco). Enjoy.

Ingredients (serves 2-3):
  • 6 eggs
  • 70 g mushrooms (Champignons)
  • 1 small onion
  • 2 garlic cloves
  • 1 tablespoon butter
  • 1 tablespoon of thyme and rosemary (fresh leaves)
  • 1 teaspoon chopped pickled jalapenos
  • just a few drops of Tabasco (it's smoking hot)
  • 1 tablespoon home-style mustard (with visible seeds)
  • salt and pepper to taste
  • paprika for dusting (preferably Hungarian)

Boil the eggs (if they're not already). Adding a tablespoon of vinegar in the water helps with a clean peeling. We always use that trick. In a small frying pan, place the butter. Don't turn on the heat underneath it yet.

Peel and chop up the onion. Place it with the butter in the pan and start the heat:

Add the chopped mushrooms and jalapenos:

Add the herbs, season with salt and pepper and a few drops of Tabasco and let it fry some more (2-3 mins).

Turn off the heat but leave the pan warm to keep it warm (it helps when forming the filling later). When the eggs are boiled peel them and cut them in half lengthwise:

Get the yolks out of the egg-whites (gently):

Add the mustard and start mashing the whole thing up with a fork:

Also add the contents of the frying pan:

Mix everything together into a paste, then use little rounds of it (3/4 of a tablespoonful) to fill up the boiled egg whites. When done, dust them up with paprika and decorate with a little rosemary sprig (if any left). It's done, dig in! :)

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