ED: Sorry I’ve been slacking off (a little) and I’m up to 5 post behind schedule!! Here’s the deviled eggs I made few days ago (2 weeks). Got back from camp and saw my sisters red eggs on the dining table. Red eggs are traditionally prepared for Chinese birthdays to symbolize and celebrate birth in the past and my granny still continues till today. That’s why we love her ❤ They are prepared by simply boiling them in water and red dye, which gives the shell its bright red colour. Mmm. Thinking about it now, not only did i took my sister’s birthday eggs, i even turned them into deviled eggs.
But she liked them anyway. These little unborn-ed spawns looks nothing like their papa Satan. But like father like son, they burn like they do in hell. Its like Hell in a bite. (;
- 3 Hard Boiled Eggs
- 2 Shallot (Diced)
- 1 heap tbs Mayonnaise
- 1/2 tsp Honey Mustard (Or any type)
- Tabasco (As much as you DARE)
- 2 tbs Mozzarella Cheese
- Pinch Of Salt & Pepper
- 1 pack Jacobs Cream Cracker (or any wheat crackers)
- 1 tbs Softened Butter
- 1/2 tsp Dried Basil Leaves
- 4 slabs Streaky Bacon
- 6 Slices Emmental Cheese (Or any hard cheese)
- Lay Bacon on a tray and toast or bake for 7-10 minutes or till crispy.
- Half the boiled eggs and scoop out the yolks into a bowl.
- Mix in all the ingredients needed for the filling well and generously scoop the filling back into the egg white halves.
- Pound the crackers with butter and basil, and sprinkle on top of the filling. Cut bacon into thin strips and lay on breadcrumbs.
- Lay a slice of emmental cheese on top and sprinkle a pinch of chopped garlic and basil on each egg halves. Drizzle with extra virgin olive oil and toast or bake till breadcrumbs turns golden brown and cheese melts.