Deviled Eggs / Djavolja Jaja

It took me a long time to discover the deliciousness that is the deviled egg. I don’t know why I always refused to try them. Maybe because I also wasn’t too fond of mayonnaise either, so naturally, I had no interest in this delicate appetizer.

I have noticed recently that the Balkan cooking accounts I follow on Instagram have begun to post recipes such as deviled eggs, which I’ve never seen served in Balkan cuisine. At the same time, I was surprised that I haven’t seen them incorporated into some kind of predjelo (mezze) until now, as hard-boiled eggs are usually a key component. This would be an interesting twist that wasn’t too daring for the conservative pallet of the Balkan region.

The recipe I’m sharing below is my take on deviled eggs. I recommend using Dijon mustard instead of the regular yellow because of the more complex peppery flavor that it provides. We like our deviled eggs sometimes plain and sometimes topped with crispy bacon. The great thing about this recipe is that it’s a base recipe, so you can add toppings and mix-ins of your choice.

One thing to remember is to be mindful of how long you cook your eggs. In the recipe, I’ve provided the cooking time in minutes. This will give you a perfectly cooked egg. If you choose to cook your eggs longer, be mindful that this will result in a green/gray-ish yolk which will make your egg yolk mixture lumpy. It won’t affect the taste, but won’t look as nice presentation-wise. Just something to remember!

Deviled Eggs / Djavolja Jaja

Recipe by The Balkan HostessCourse: AppetizersCuisine: American

Servings

5

servings

Prep time

15

minutes

A light appetizer or component of Predjelo packed with flavor and ready for customization.

Ingredients

• 5 large eggs

• 1 tbsp (14 g) mayonnaise

• 1 tbsp (14 g) Dijon Mustard

• 1 tbsp (14 g) sour cream or Greek yogurt

• 2 tsp (10 ml) lemon juice

• Smoked paprika (aleva paprika)

• Salt

• Pepper

Directions

• Place the eggs in a medium saucepan or pot and cover with cold water, making sure all the eggs are covered. The eggs should be covered by at least 2 inches of water when submerged. Add a pinch of salt to the water to make the eggs easier to peel.
• On high heat, bring the water to a rapid boil. Let the eggs boil for 1 minute, then remove the pot from heat. Cover the pot with a lid and let sit for 10 minutes.
• After 10 minutes, strain the water from the pot and run cold water over the eggs until the eggs are cool to the touch. When the eggs are cool, peel them completely. I always peel them either under some running water or by occasionally dipping them in some water while peeling.
• Cut each egg lengthwise carefully and scoop out the yolks into a mixing bowl, and set the whites aside. Repeat this step with all the remaining eggs
• To the bowl of egg yolks, add in all the remaining ingredients. Using a fork, mash the egg yolks until you get a smooth consistency. Switch to a whisk, and whip the mixture well until nice and creamy. Taste and adjust for seasoning.
• Transfer the egg yolk mixture to a piping bag fitted with a tip and pipe the mixture into the hollow of the egg whites. You can use a Ziploc bag with a corner snipped off as well.
• Dust each deviled egg with a pinch of paprika.
• Serve immediately, or refrigerate for later consumption.

Notes

• These are best stored in a container with a lid in the refrigerator.

I hope you give these a try soon. If you do, use the hashtag #thebalkanhostess so I can see your creations!