Deviled Eggs.

I don’t cook during Durga Pujas unless its absolutely necessary. I deem these four days too little time for me to go meet friends, run from one pandal to another, eat as much junk as possible, and make sure I never miss a bhog. However, in the middle of the day or the night, when you return to your own home, trudge to your bed, fall on top of it and are about to pass out, your stomach might growl loudly and you might be startled to find out that all that exercise made sure you felt… very very hungry.

Thank God for Deviled Eggs in the fridge. I make these in batches, keep them in the fridge. You can pop a couple in your mouth, and your stomach feels happy for 3 hours, or, just cut a couple up and stuff it between buttered or mustard-laden white bread to make egg salad sandwiches.

I am a genius.

Here’s what you do.

Take 6 hard-boiled eggs.

Eggs. Water. Salt. Vinegar. 

To make 6 hard-boiled eggs, put 6 eggs in a big pot. Cover with cold water. Add salt and vinegar, 1 teaspoon each. Put the pot over high heat. Bring to a boil. Simmer. Leave the eggs alone for 7 minutes. Cut off heat and leave them alone for another 10 minutes. Put eggs in cold water. Shell. Your eggs will be perfectly done.

The paragraph I just wrote was for the benefit of those who can’t boil an egg.

Follow instructions and you can. It’s a miracle.

Cut hard-boiled eggs in half. Remove yolks and put them in a bowl. Make sure the white part stays intact.

Add at least 2 or 3 of the following ingredients according to your taste to the yolks:

  • Tomato Ketchup
  • Mustard
  • Mayonnaise
  • Plain Yogurt
  • Chopped Capers
  • Green Chilli Sauce
  • Sriracha Hot Sauce
  • Tabasco Sauce
  • Thousand Island Dressing
  • Ranch Dressing
  • French Dressing
Adjust salt, pepper and re-stuff the white parts with the yolk mixture. Sprinkle with more salt and pepper, or dried mustard, or, in my case, Viking Smoked Sea Salt and put them in a box. Chill for an hour before serving. You can serve them as canapé, like me.  
Eat whenever life makes you hungry.

The recipe was shared live on the show Arvind’s Kitchen on 7th October, 2013 where I was featured with +Rj Arvind
Written by Poorna Banerjee

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