Deviled Eggs

Deviled Eggs

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Slice ‘em up and make deviled eggs. My first attempt and they’re simply YUM. Sabi nga ng bata, “This is the best egg ever!” Thanks to Munchkin Mommy’s recipe. I followed it with few adjustments (more tuna and mayo with only 4 eggs). I also sliced small lettuce triangles making ‘em deviled egg boats.

Lasang Pinoy, Sundays. Slice it up!
Lasang Pinoy, Sundays

Check out the original recipe quoted below or go straight to Cafe Munchkin

6 eggs
1/4 cup tuna flakes (take this out and you have a basic deviled eggs recipe)
1 teaspoon dijon mustard
2 tablespoons mayonnaise
1/8 teaspoon salt
1/8 teaspoon pepper

1. (Hard) Boil the eggs. Gently lay the eggs in a large saucepan that has been filled with water. Make sure that the eggs are covered with about an inch of water. Add a pinch of salt and a teaspoon of vinegar to the water (which help prevent egg whites from leaking out should the shells crack while boiling). Bring the water to a boil, then remove from heat. Let sit covered for 12-15 minutes. Drain hot water from the pan and run cool water over the eggs. Let the eggs sit in cool water for a few minutes. Change the water every now and then if necessary.
2. Peel the eggs. With a sharp knife, slice each egg in half, lengthwise. Gently remove the yolks and place in a mixing bowl.
3. Arrange the egg white halves on a serving platter.
4. Mash the yolks with a fork then add the tuna, dijon mustard, mayonnaise, salt and pepper. Spoon the mixture into the egg white halves then finish with a sprinkling of paprika.

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

16 thoughts on “Deviled Eggs

  1. Aba, tamang tama, nagbo-boil ako ng eggs for my egg sandwich filling, hehehe,i will make that na lang, woohoo!

    Happy Sunday!

  2. your fotos are so appealing! especially the lettuce triangles. made the dish so creative! will make these very soon.

  3. I love the lettuce sails! It is so creative… I’ll have to borrow it next time I make deviled eggs :) I use the tuna filling in Jalapeno pepper boats too and it’s delicious! Not very kid friendly though. haha!

  4. Munchkin Mom, thanks to your recipe. Aba… madaming naging tagumpay sa kanilang 1st attempt! Including Zee here…

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