Gefüllte Eier, filled eggs, are called Deviled Eggs in the United States. They are a staple of holiday, funeral, and picnic luncheons in the States. Due to the symbolism associated with fertility, they are most prolific in the Spring with Easter buffets.
The traditional American Deviled egg is made with Mayonnaise, plain yellow mustard, a splash of white vinegar and is sprinkled with a garnish of paprika. Pretty standard WWII rations stuff. Pretty boring too.
I found many German styled variations online and settled on one for which a. I had all the ingredients and b. would be a soft introduction to the American palate. German flavors are sharp, strongly aromatic, and burst on the tongue that is not always a welcome change to mouths accustomed to bland foods.
This variations is Bavarian Sweet Mustard (imported), Horseradish, Salad Dressing (sweet mayonnaise), capers, caper juice and garlic powder with a finely chapped fresh parsley garnish. When I made the platter I made both the Traditional American style and my take on the German Style. Both were a hit.
Well, I have been making deviled eggs since I was 5 (about 40 years). It is one of those recipes for which measuring is not necessary anymore as it is all relative to the amount of yolk retrieved from the halved eggs and the flavors one prefers. The process determines amounts in this case.
- Start with your egg yolks. In a medium sized bowl, use a fork to slightly mash the yolks.
- Add mayonnaise or salad dressing one tablespoon at a time until you have a dry kind of thick paste.
- Add by the teaspoon the Sweet Bavarian Mustard, most likely a ration of 1 Tablespoon mayonnaise/salad dressing to 1 teaspoon mustard.
- Then add horseradish a very little bit at a time.
- Use only enough caper juice to loosen the mixture so that it is easy to spoon into the open halves of the egg whites.
- Take a small taste and adjust the flavors accordingly. Keep in mind that the fresher the horseradish the less you will have to use.
Spoon into the egg whites, garnish with one caper and a slight sprinkle of parsley. Plate and serve.
We love deviled eggs! The connotation of funeral buffet food notwithstanding, our house doesn’t get sick of eating them. The chef gets tired of making them.