A not very spicy deviled eggs recipe from the Caribbean island of Aruba, this take on the international classic starter gets a nice kick from Worcestershire sauce and a pleasant salty tang from the olives. Part of any Aruban feast, they can be prepared in advance and keep well for a couple of days in the fridge.
Recipe source: here.
Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Gogoşi (Romanian doughnuts).
Five years ago: Salade au chevre chaud (Warm goat cheese salad) (French).
Six years ago: Sun-dried tomato and cauliflower dip (raw vegan).
Seven years ago: Lasagne verde (Green lasagna with aubergine and zucchini (Italian).
Eight years ago: baby making and no cooking. :)
- 10 eggs
- 2 tbsp mayonnaise
- 1 tbs sweet mustard
- 1 teaspoon Worcestershire sauce
- salt and black pepper to taste
- parsley leaves and olive slices to garnish
Hard-boil the eggs (add them to boiling water and keep cooking for 10 minutes). Peel the eggs and gently cut them into halves.
Scoop out the cooked yolks and add them to a bowl. Mix the the mayo, Worcestershire, mustard, salt and pepper. Taste and adjust seasoning if necessary.
Gently fill the empty egg-white shells with the yolk paste, using a teaspoon.
Garnish with parsley leaves and halved green olives. It's done, dig in! :)
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