Stuffed eggs, otherwise known as deviled eggs, are the perfect choice for cocktail parties. They are usually taken for granted because of the relatively simple ingredients required and their easy preparation. Get ready to transform a staple snack into a finger-licking show-stopper, and don’t be surprised when everybody starts begging you for the recipe. To experience this moment of glory, your Latrovalis Stuffed Eggs Supreme have to meet two indispensable criteria: They will earn the “Supreme” accolade only if you use the finest home-made mayonnaise, and, most importantly, they have to contain the unique Latrovalis Green Olives Stuffed With Baby Gherkins.
Sounds extra difficult? That’s what your cocktail party guests will think, but only you will know how quick and simple your road to fame was!
Ingredients:
6 fresh free-range eggs
6 Latrovalis Green Olives Stuffed With Baby Gherkins
6 tablespoons home-made mayonnaise
Salt to taste
A pinch of paprika
Fresh dill leaves
For the home-made mayonnaise you will need:
1 fresh free-range egg
200 ml. fine extra virgin olive oil
2 tablespoons freshly-squeezed lemon juice
1 teaspoon mustard
½ teaspoon sugar
½ teaspoon salt
A pinch of white pepper
This recipe can be adapted very easily. For every hard-boiled egg, you will need one Latrovalis Green Olive Stuffed With Baby Gherkin and one tablespoon of mayonnaise. A final note of caution: do not use a food processor!
Prepare the home-made mayonnaise well in advance so that it can remain in the refrigerator for at least four hours to fully develop its flavors. You will need a perfectly clean glass jar that can close tightly with a lid and a hand blender. The glass jar should have an opening big enough for the hand blender tip to fit in comfortably. Place the egg as is in a heat-resistant container and cover with boiling water. Leave it in the boiling water for exactly 30 seconds and quickly remove it. Crack the egg carefully into a small saucer. Add the olive oil into the jar and then slide the egg in carefully so as not to break the yolk. It cannot be stressed enough how meticulous you need to be in the selection of olive oil to use for mayonnaise. You will need to invest in an extra virgin olive oil with a very fine fruity aroma. Add the lemon juice, salt, sugar, pepper, and mustard. The mustard will add the higher taste notes to your mayonnaise, so select it wisely. Traditional Dijon Mustard is a good choice, or go for Colman’s Mustard if you are looking for a unique punch of flavor.
Place the tip of the hand blender carefully into the jar and cover the egg yolk with it. Keep the hand blender on the yolk steadily and start it on medium speed. Do not move the blender until a thick paste is formed on the bottom part of the jar. Once that is achieved, start moving the blender slowly up and down until all the ingredients blend into a thick mayonnaise. Remove the hand blender, seal the jar tightly with the lid and refrigerate. After a few hours, when the flavors have developed fully, you will have a jar of the finest-tasting mayonnaise that puts anything you would buy at a store to shame.
Start your stuffed eggs with boiling the six eggs. They will form the body of your creation so they need to be very fresh, preferably free-range, and boiled to perfection. Place them carefully in a saucepan, cover well with cold water, add ½ teaspoon salt, and place over high heat. When the water reaches a full boil, turn off the heat, place the lid onto the saucepan, and leave them for 12 minutes. Drain the hot water, rinse with cold water a couple of times, and leave them in the cold water until they have cooled enough to handle. Fresh eggs tend to be difficult to peel, so crack the shells all around and leave them in the cold water for a few minutes. Peel the eggs and let them rest on a platter.
Chop the Latrovalis Green Olives Stuffed With Baby Gherkins very finely. The harmonious blend of flavors from the green olives and baby gherkins will seep into the other ingredients causing an explosion of taste.
Cut each egg lengthwise into two. Carefully remove the yolks and place in a shallow bowl. Using a potato masher or two forks, mash the egg yolks. Add the finely chopped gherkin-stuffed olives, the mayonnaise, and salt to taste. Mix everything carefully and stuff each egg half using a teaspoon. Dust very lightly and sparsely with paprika, and decorate with fresh dill leaves.
You can have everything ready beforehand, taking care to cover your stuffing with cling film to stop it from decoloring. Stuff the eggs just before your guests arrive.
Picture this: There’s always the fussy guest who will scoff at your platter thinking it’s just another batch of stuffed eggs. But wait till they bite into one of your Latovalis Stuffed Eggs Supreme and watch their eyes roll with surprise. Make them beg for the recipe.
