A 60s styled amuse bouche – devilled curried eggs
9 Jan Update: I’ve had to update the title after my mother-in-law informed me that she first had devilled curried eggs back in the 1960’s!
Nothing wrong with the past – things from the 60’s that I’m thankful for
Our best friends came over this afternoon as they’d been away for Christmas and new year’s, and as we’re all on that same ‘eat more healthily’ vibe, our plan was to try and make it a healthier lunch rather than a massive traditional Sunday roast style meal.
We told them we were going to have a really healthy and warming spiced ham, (butternut) squash and split lentil soup, followed by a long walk in the countryside. The soup we made was very similar to the one we posted a few months back but not as spicy as before in order to make it palatable for their kids (recipe here).
No problem, they said. That sounds lovely, they said; but we’ll sort out the mains. Only problem being that that was going to be a massive slab of uncooked foie gras they’d brought back from France, which we would pan sear together after the soup. I can’t even begin to tell you how lovely the foie gras was; it was simply melt-in-your-mouth heaven!
Because pan seared foie gras is so rich, I knew we weren’t going to eat a lot of it so I thought we’d make an Italian panzanella salad to help us cleanse our palates a little afterwards. The foie gras was amazing, as was my panzanella, but in the midst of the non-stop nattering, I completely forgot to take any pictures of the salad and that was originally the post I was going to put up tonight.
Thankfully, I did make an amuse bouche for everyone, something which I haven’t done in months so I’m posting that instead. As we were having a spicy soup, I wanted an amuse bouche that had slightly curried undertones to match the soup.
The only thing I could think of making was some devilled curried eggs. I haven’t made or had these in years, and I guess I must have been showing my age as my friends laughingly turned around to me to said, “OMG, these are so 80s!” (They should have said 60’s to be accurate :))
I don’t mind the teasing though because I do love making and eating devilled curried eggs, and so did everyone else because these babies disappeared in seconds! Old fashioned or not, I’ll happily be making these again soon. Meantime, you’ll have to wait for my panzanella salad recipe till I make it again.
I don’t feel too guilty about the amount 0f foie gras we ate either because despite the cloudy day, we did go for a very, very long walk after that, thereby justifying the additional marshmallows we toasted over our open fire when we all came back in from the cold. 🙂
Meantime, I’ll leave you with a little excerpt I found online about when the term ‘devilled’ food came about.
Have a happy and productive week ahead.
Lots of love
“Devil–a culinary term which…first appeared as a noun in the 18th century, and then in the early 19th century as a verb meaning to cook something with fiery hot spices or condiments…The term was presumably adopted because of the connection between the devil and the excessive heat in Hell…Boswell, Dr Johnson’s biographer, frequently refers to partaking of a dish of “devilled bones” for supper, which suggests an earlier use.”
—The Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999 (pages 247-248).
[James Boswell lived from 1740-1795, Dr. Johnson’s biography was published in 1791]
Devilled curried eggs
7 hard boiled (large) eggs
2/3 cup of mayonnaise
Good pinch of salt
Squeeze of lemon
1 teaspoon of your favourite curry powder
A couple of drops of your favourite hot sauce
Good pinch of white pepper
(optional) Smoked sweet paprika for sprinkling
(optional) Small slivers of spring onions / dill for garnishing
(optional) salmon eggs for garnishing
Peel your hard boiled eggs and slice them in half.
Pop the cooked yolks into a mixing bowl and mash them with a fork.
Add all of your other ingredients and keep mashing to make it as smooth as possible. Season to taste, cover with cling film and pop them in the fridge to allow them to set a little.
When you’re ready to eat them, using a piping bag to pipe your egg yolk mixture back into your cooked egg whites and serve.
Garnish with a sliver of spring onion and a sprinkling of sweet smoked paprika and salmon eggs.