#CreateAStir Deviled Eggs with a Twist!

September is always known as #HeritageMonth in our country.  The month where we share our cultural traditions and celebrate our vibrant and dynamic nation.

As a nation, we tend to celebrate with food.  I think most cultures and countries do!  With the nearly unlimited variety of tastes and flavours, our country is indeed rich in food heritage and food memories.

When NOLA posed the challenge to recreate a best-loved nostalgic dish, using South Africa’s favourite mayonnaise, I jumped at the opportunity!

And pray tell, what is more nostalgic than deviled eggs??

In case you are wondering where the term ‘deviled eggs’ come from, let me just quote Wikipedia – it is the easy way out.

The term “deviled”, in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786.^[4] In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.  

Does that sound familiar?  I must admit, I’m not the biggest fan of mustard, so I omitted it, but I added some more goodness in the process!

Growing up, deviled eggs were the appetizer of choice at every social gathering.  It was as omnipresent as shoulder pads and neon socks.

So I decided to jazz this retro favourite up in bit, and to add some uniquely South African tastes.  It is super easy to whip up. So here we go!

I started by boiling six eggs.  A very simple cooking skill that I actually had to Google first (getting scientific guidance: https://www.smithsonianmag.com/smart-news/science-cooking-perfect-hard-boiled-egg-180951447/) , because I tend to always end up boiling it for way too long.  Yuk.  This time I think I mastered it!

Peel the eggs, cut it carefully in half and remove the yolks.  I decided to make two different fillings, so I placed the yolks of three eggs in one bowl and three in the other.

Biltong Deviled Eggs

In one of the bowls, mash the following together with a fork:

• The yolks of three hard-boiled eggs
• Three tablespoons NOLA Mayonnaise (I really like the Squeeze bottle, no mess and no fuss!)

 

 

 

 

 

 

 

 

• 1 heaped tablespoon biltong powder/finely grated dry biltong
• A good sprinkling of lemon pepper

 

Sweet piquanté peppers Deviled Eggs

In the second bowl, mash together with a fork:

• The yolks of three hard-boiled eggs
• 3 sweet piquanté peppers, cut into strips (keep 2 more aside for serving)
• 3 tablespoons NOLA Mayonnaise

 

 

 

 

 

 

 

 

 

Scoop the egg yolk mixture carefully back into the egg white ‘shells’.

Add an extra sprinkling of biltong powder on the Biltong Deviled Eggs and a strip of sweet piquanté peppers on other batch! Voila!  Ready to serve!