Deviled Eggs or Stuffed Eggs (Estonian: Täidetud munad)

 In the last century the nutritional advice that was projected in the media recommended to limit the number of eggs eaten per week to one or two. In more recent reading I see a significant change to even recommending one egg per day. Of course people who have egg allergy know if and what they can eat. Eggs are very old food. As our ancestors were eating eggs, the animals in the wider food chain eat eggs; I would say that the eggs are a proven food regardless of the fashion in the nutrition circles.

Brown eggs seem to be more popular on the market

The real country eggs from the birds that have been eating real grass are the best.

In Estonia the filled boiled eggs have been popular for decades. Nowadays one can buy the ready made ones in the shop; however I prefer to make them myself. These egg halves were always present on party dinner tables. These dinner tables that were full of all sorts of dishes deserve a separate story. Here is a little pre-taste in the form of filled eggs.

Eggs at farmers´market

The simplest recipe of filled eggs:

1 egg per person as minimum.

Boil the eggs (8-10min, the yolk must be hard)

Let them cool in down. If you are in a hurry, put them in the sink with cold water.

De-shell.

Cut the eggs in half either vertically or horizontally.

Take out the yolks into a bowl.

Press the yolks with a fork into a homogenous mash.

Mix the yolks with mayonnaise, ca. 1 teaspoon per each egg.

Mix into a smooth paste. Season with salt if necessary.

Fill the egg whites with the yellow paste.

Garnish with some dill or parsley

Filled eggs with sun dried tomato, mayo and chives

For a more sophisticated version and more variety add one or more of these ingredients:

Mustard

Anchovy paste

Cayenne or chilly pepper

Capers, chopped

Sun dried tomatoes, chopped

Chives

Dill

Fried and cooled bacon bits