Portuguese Deviled Eggs: It’s peri peri good

Deviled eggs have been around forever. I created this recipe for my International theme when I competed in Come Dine With Me Canada, but it was cut as my menu was just too long. Before I knew it was going to be cut from my menu, I boiled 36 eggs trying to get a perfect peeled egg. I still screw it up sometimes.

According to Martha Stewart: Despite its name, a boiled egg shouldn't be boiled (which will yield rubbery results) but rather immediately removed from the heat once the cooking water comes to a boil. Place eggs in a saucepan large enough to accommodate them in a single layer. Fill pan with cold water, covering eggs by 1 inch. Bring water to a boil over medium-high heat. Turn off heat, cover, and let stand 90 seconds to 2 minutes for soft-boiled eggs, 1 minute 45 seconds to 2 minutes 15 seconds for medium-boiled, and 11 to 12 minutes for hard-boiled. Once the hard-boiled egg is cooked, transfer it to a bowl of ice water (this will prevent discoloration and facilitate peeling); let stand 2 minutes, then crack by gently pressing egg against a hard surface. Peel under cold, running water.

Read more at Marthastewart.com: Boiled Egg 101 - Martha Stewart Recipes


6 hard boiled eggs
½ cup mayonnaise
Dash of peri peri sauce
1 tsp Peri peri rub
Dash of paprika
Salt pepper

Cut the eggs in half and scoop out the yolk. Mix in the mayo, peri peri sauce and rub, salt and pepper. Mix well and fill a piping bag with a large star tip. Pipe back into eggs. Sprinkle with a little paprika and pepper.

K-rating - The kids mouths were too full to comment ...but it looked like they liked it