Hope your Easter preparations are going well :).
Isn’t it true that as time passes and with responsibilities you become more efficient?.
Gone are the days when planning a dinner for 2 guests required lot of effort and planning. Now planning a dinner for 30 with every single course made at home from scratch has become easier.
One thing I learned from years of slogging is, when planning the menu choose the recipes that are easy and less time consuming, like this deviled eggs which can be mixed upto a day in advance. On the actual day of the party you only have to scoop it into the eggs.
The other thing I don’t do anymore is serve deep fried appetizers. Deep fried snacks tastes good only when its fresh and I don’t want to get into the frying mode when guests are about to arrive. Thats when I like the oven baked appetizers like the crispy saucy wings. Sauce can be made couple of days in advance.
Still planning to serve deep fried appetizers? No worries. Make it, shape it and freeze it upto a week or two in advance. From scratch appetizers can be time consuming and freezing helps. Check out how to freeze appetizers.
Scoop the yolk into a bowl, add the sauce, mix, chill and scoop it back.
So plan ahead and attend a relaxing morning mass.
Happy Easter Folks!
- 6 Eggs
- 1/2 cup mayonnaise
- 2 tablespoons srirarcha sauce Please ref notes
- 1/4 teaspoon black pepper powder
- salt to taste
- For Garnish
- Finely chopped cilantro
- chilly flakes
Boil eggs: Add eggs to a pan and add enough water to cover the eggs. Bring it to a boil and then reduce the heat to low and let it simmer for 10 minutes. Turn off the heat and rinse the eggs with cold water. Let the eggs cool completely before peeling.
Peel the eggs and carefully cut in half. Scoop the cooked yolk into a bowl. Add mayonnaise + sriracha sauce + salt and pepper. Taste and adjust the salt and spice as needed. Cover and place it in the refrigerator for atleast 30 minutes.
Transfer the yolk mixture into a piping bag with the desired tip and pipe this into the whites. (Alternately you can also scoop the mixture into the whites using a spoon). Garnish with finely chopped cilantro and chilly flakes.
You can also use chilly oil or sambhal paste or similar sauce instead of srirarcha. (Add little at a time and adjust the heat level).