Put the Devil in the Eggs for the Holidays

Every year I worry there is enough food for the holidays then I end up being confronted with a stuffed fridge.  And coming up with many ways to creatively empty said fridge.  But as the family’s dietary needs change there is a challenge of making sure everyone has something they can eat without making them ill.

One has to follow the fodmaps diet and she loves eggs so I thought it would be fun to dust off a classic and update it a bit.  We used to love the deviled eggs that mum made when we were growing up.

I had to make sure that at least one of the ways I made them didn’t have any garlic.  Because I planned on using my homemade mustard I had to make another variation.

After doing a bit of research on the internet, because it’s been years since I boiled an egg, I got to it.  I did the eggs the day before so they were chilled completely when it was time to peel and make up.

Various sites gave me the following steps to take to cook the eggs.  First place the eggs in an empty pan.

Deviled eggs 1 2014

Fill with cold water until the eggs are covered.  Add a bit of salt and white vinegar.  This helps contain any egg whites that might leak if the shell breaks.  Bring to a boil and turn off the heat and leave the eggs in the water for 10-12 minutes.

Deviled eggs 2 2014 Deviled eggs 3 2014

Place the eggs in cold water to cool down.  When it is time to put it all together, peel the eggs.  I found it worked best for me by whacking the eggs round to crush the shells a bit then peel.  Slice the eggs in half.

Deviled eggs 4 2014

Scoop out the yolks into a bowl.

Deviled eggs 5 2014

For the fodmaps version I added a couple of spoonfuls of plain greek yoghurt, a few teaspoons of horseradish, fresh thyme, and salt and pepper to taste.

Deviled eggs 6 2014

Mix well and adjust the ingredients as needed.  Some of us like the punch of horseradish!  Fill in the egg whites with the mixture.  For the second version I added a few spoonfuls of the plain greek yoghurt, a few dollops of mustard, fresh thyme, and salt and pepper to taste.

Deviled eggs 7 2014

Again mix well and add it to the egg whites.  For the mustard deviled eggs I dusted them with cayenne pepper to give it a bit of a pop.

Deviled eggs 8 2014

This starter was a simple way to add a ton of flavour to the menu and make sure it met all the various dietary needs without a lot of effort.

10 thoughts on “Put the Devil in the Eggs for the Holidays

  1. Oh, do I love deviled eggs, embarrassingly so. Worse, yours have just the right amount of :kick” to keep me coming back for more. Best keep that platter on the opposite side of the room from me. Trust me. Everyone will be happier. 🙂

  2. Your eggs look beautiful! I always mangle mine during the peeling process. I’ve decided there’s a certain level or hell where you have to peel hard-boiled eggs all day …

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