Deviled Eggs

A friend who's become an intern expat asked for this recipe. It's available everywhere online, but she liked mine:D

It's cheap, filling, easy to make & clean up after.
Takes 1 hour, max, and the only fresh ingredient you need is eggs, and even then, eggs up to one week old will work better here than fresh ones.

Even if you're in some backpacker inn, the kitchen would usually have all the ingredients. It's just eggs, mayo, salt and pepper. If you're invited to a potluck, it only takes a little more effort to make it fancy enough to share too.Too easy, man.

...wow, it's gonna be embarrassing to bring this to picnics with her next time.

Deviled Eggs Recipe

Ingredients:
Eggs (The older, the better)
Mayo (Kewpie preferable)
Spices (Optional)
Sneaky vegetable (Optional. Try diced onions, celery or carrots)

Use older eggs if possible, and take them out of the fridge half hour before cooking.

You only need 2-3cm of water in ur saucepan. Bring to boil.

At this point, the fast way: let it boil for 3 mins, then turn the heat waaaay down and simmer for 15 mins. the slow way, with better texture: after it boils, immediately turn the heat off, take the pot off the stove. Let it rest with the cover on for 30 mins, and the residual heat will slow cook them.

So the eggs are dead, hurray! Now, you dissect.

Put the whole pot under running water for a little while, until you can hold the eggs without grave insult to your fingers. Tap them lightly on the counter, turning the egg as you do, so that you've cracked it evenly all round, then peel. Try gently rolling them between your hands to loosen the shells from the eggs.

Don't waste time with a knife, use a bit of string to cut the eggs into half, lengthwise.

You wind the CLEAN string once around the egg, exactly where you want the cut to be. Overlap the strings a couple of cm, and then with one hand grasp the dead chicken embryo and one end of the string, and in the other hand pull gently, but firmly. No tugs. Viola, bisected egg! Once you get the hang of this, it's quicker than a knife and you toss the string after. Less washing up to do, instant fan here.

Now, scoop out all the fluffy yolk into a mixing bowl.

Put in a pinch of any spices you like here, the basic recipe calls for pepper & salt, and tumeric too if you like. Mash it up. I add raw diced onion at this stage too.

Now, for the only other major ingredient, mayo. Use the jap brand, kewpie, and your eggs will taste more atas/sinful. Rule of thumb, it's about 1 teaspoon of mayo per egg yolk, but slowly mix in mayo a little at a time until the texture is right. You're aiming for not fluffy-dry but not runny (should still stand in a mound easily).

Taste test! Yum, maybe a little strong? Perfect, the egg whites will set this off nicely.

Spoon this mixture into the egg white hollows. You should have enough that they brim over, it looks more decadent that way too, so don't worry.

Garnish if you're feeling fancy. refridgerate for 30 mins before makan if you can. It makes the taste stronger.

Other stuff you can add: apple cider vinegar, nutmeg, rosemary, paisley, sesame seeds or chopped nuts. basically, anything that tastes great with savory stuff! Have fun with it :)