Hi Mums, our recipe of the week is Nigerian Devilled Eggs. This lovely dish also known as stuffed eggs are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients.
It is a mouth watering, easy to prepare dish from the food master herself – Dunni Obata (aka Dooney’s kitchen). Dunni is a food enthusiast with the most amazing recipes, In her bid to deviate a bit from the usual devilled eggs and still remain Nigerian she cleverly used our Egg stew, which is eggs sautéed in a tomatoes and mixed peppers sauce and fried plantain so that it won’t look bland.
You can use any choice of fillings that you like, play with it, go to town. Still try to keep to the egg theme though, don’t go too far out of board. It is not everything that tastes nice with boiled eggs. Enjoy!
- 4 – 6 Boiled Eggs
- Jollof rice – or bulgur jollof
- Fried Meat
- Dodo – Fried Plantain
- Stewed eggs – recipe HERE
- Carefully peel the shell off the eggs, taking care not to bruise the egg white.
- Lay the boiled egg on a flat surface and use a knife to cut it lengthwise, giving you two halves. You can also decide to make the egg into a cup shape, depending on if the base is steady. Rest the egg on its bottom, and slice off the top, which will be used as a cap to place back on the egg when you’ve filled it.
- Gently scoop out the Egg Yolk and fill with your choice of topping.
- A good one will be jollof rice and peppered meat with Dodo. Just imagine that mouthful. Heaven right!!!!!
- You can also mash the egg yolks with mayonnaise, season with paprika (dry pepper), which is commonly done to give flavour and colour contrast. Also, you can use peppersoup spices or Yaji (suya pepper), to add some pizazz.
- You can add chopped vegetables, like spring onions or even herbs, to create some texture and fill the egg white.
- Remember to garnish, to make it pretty.