|Funke Koleosho's Spiced Eggs|
For ages, hard boiled eggs, with their yolks replaced with a clever mix of condiments and spices (often including some portion of the yolk), have been served up at parties, usually as starters, finger foods/canapés. This egg dish is popularly called Deviled Eggs!!!
Well sorry, no "devil" eggs in here, we are Christians! (hehehe..) What we have instead are delicious, delicately Spiced Eggs. These eggs are so delicious and easy to make but are usually in the obscured memories of the typical Nigerian chef. I have found that they are one of the simplest and hassle free canapés to make and they score very high with guests every-time! Try it.
What you need:
Hard boiled eggs
To make the fillings: You will need some previously prepared ata dindin (a form of pepper sauce relish) or to make a quick pepper sauce relish (ata dindin) you need some tomatoes, sweet red peppers, tomato paste, scotch bonnet chilli (optional), onions and ground smoked prawns or ground herrings (shawa or bonga fish).
Its usually a good idea to make a batch of pepper sauce relish and store in the fridge for future use. People have different preferences for chilli so please vary the quantities of the peppers, chilli, onions etc., as you wish, to suit your taste.
What to do:
- Boil eggs for about 10 minutes. Allow to cool.
- When cool, remove shell and slice the eggs into two equal halves along their lengths.
- Remove the yolk and save half (more or less as you wish) for later use. Set all to one side.
To make the pepper sauce/relish
- Blend the peppers, tomatoes, onions, scotch bonnet chills (if using) and a few spoons of tomato paste.
- Heat up some oil in a sauce pan and add the blend. Allow to cook for about 3 minutes at high heat then turn it down and allow the sauce to reduce down, completely. Continue until all the moisture content has been boiled out of the sauce.
- Add some spices and other condiments as you wish. Finally add the ground prawns.
- Stir in check and adjust taste with some salt and sugar or other seasoning. Allow to cool before using.
- Once cooled, scoop a few spoons of the relish into a small bowl, add half of the egg yolks and mix together into a paste.
- Scoop small portions of the mix into the eggs. You may also use a piping bag to create flawless fillings. Serve.
|No "devil" eggs in here, just delicious Spiced Eggs|