Deviled Eggs

With Easter just around the corner, this is a great time to try this  deviled egg recipe. These are cute, little, very tempting and especially go well for a potluck party and take no more than 5 minutes when you have boiled eggs ready!

The tricky part is getting the perfect hard boiled eggs and lengthy part is to peel the eggs but my ‘Pro Tips’ section has covered both the tricks so stay tuned!

This is a slightly modified version of classic recipe with a spring twist that comes from fresh cilantro. You can subbed cilantro by any fresh herb of your choice. Let’s get started.

deviled eggs

Deviled Eggs

Ingredients

2 large eggs (as many as you want, use other ingredients to taste)
2 springs of Cilantro
1 tb spoon scallions, finely chopped
1 tb spoon light mayonnaise
1/2 teaspoons Dijon mustard
1/8 teaspoon salt
1 tsp lemon pepper ( or freshly ground pepper + lemon juice)
paprika (optional)
(classic European version always have mayo and mustard)

Method:
Place eggs in a wide saucepan and cover with cold water, cover the pan. Bring to a boil for 10-12 minutes. Remove from heat and let it sit for another 10 minutes. Remove eggs and cool in refrigerator. Remove shells from eggs and slice in half lengthwise. Scoop yolks into a separate bowl. Add mayo, mustard (I didn’t use any mayo or mustard in the photo’d version), salt, pepper and mash it together to make it smooth (yep, i skipped it too). Mix it with finely chopped cilantro/chives/watercress ans finely chopped scallions.

You can now pipe the mixture back into the egg halves using a plastic bag or a simple spoon or watermelon scooper. Sprinkle little pepper and/or paprika on top. Serve cold.

Pro Tips –

How do I know if an egg has gone bad?
Here is a simple test. Immerse an egg into glass of water and if it sinks it’s good to eat. If it floats, it’s time to throw it away!

Perfectly Boiled Eggs –
1. Use a wide sauce pan and cover the eggs by at least one to two inches of cold water. Using cold water and gently bringing it to boil prevents eggs from cracking.
2. Vinegar can prevent egg white running out from any cracked eggs but this is generally not needed.
3. Add 1/2 tspn salt when the water starts boiling. (For geek cooks – salt raises the boiling point of water so add salt only after water starts boiling and always cover the pan to save some energy 🙂 This makes peeling shell easier.
4. After 10-12 minutes, remove from the heat and keep it covered for another 10 minutes.

I saw this video on Facebook which has a trick for how-to peel an egg instantly. Haven’t tried it yet, but let me know if it works for you.

Happy Easter!
Happy Egg Hunting!

Spinach Soup (Palak Soup)

I wanted to make something using a rich source of iron which can help boost up haemoglobin for my father-in-law. I saw some baby spinach in the crisper and decided to make creamy spinach soup. Even if you don’t like spinach, I bet you will love this soup. It takes hardly 10 mins to prepare it. This is what you need :

Spinach leaves                   1 medium bunch
onion, finely chopped       1 medium
Garlic cloves                      1-2
Ginger, finely grated        1/2 tea spoon
Black peppercorns          1/4 tea spoon ( or to taste)
Corn flour                          1 tea spoon
sour cream                        3 tea spoons
Oil                                        1/2 tea spoon
Butter                                  1 tea spoon
You can substitute cream with either yogurt or milk.

Roughly chop the spinach leaves after washing them carefully. Add the butter in a sauce pan. Add few drops of oil before adding the butter so that the butter does not burn and turn the heat on. Add chopped onions into the melted butter and sprinkle some salt to quicken the frying process. Also add some fresh black pepper.

Grind garlic cloves, ginger and 1/2 black peppercorns preferably in a khal batta. Add a pinch of sugar and few cumin seeds while grinding. Add this mixture to onions and fry it till the onions become translucent. (no need to caramelize) Add spinach leaves and 1 cup of water. Let it cook for 5-6 minutes with a lid on.  Spinach will shrink in volume as it cooks. Transfer this mixture to a grinder along with the water. Mix the corn flour with some water and add it to the mixture. Grind everything together and transfer it back into the sauce pan. Add salt and black pepper to taste. Let it boil for 2 minutes. Add some water if needed. Add sour cream on top while serving. The creamy, healthy palak soup is ready! I added some palak shev instead of croûtons.

Palak soup

Myth-buster

Spinach is an excellent source of vitamin K, vitamin A, manganese, folate, magnesium, vitamin C, vitamin B2, calcium, potassium, and vitamin B6. It is a very good source of dietary fiber, copper, protein, phosphorus, zinc and vitamin E.

Though it contains good amount of iron, it also contains an acid called “oxalate” which binds with the iron, making it unavailable for human body. So do not rely on spinach for your iron intake.

(reference – http://www.whfoods.com/genpage.php?tname=foodspice&dbid=43)

Hmmm, my main intention of serving iron rich food still remains unresolved. Next time I am gonna use California Dates which are also a very good source of iron.