As I said in my previous post today, it was my birthday yesterday and since hubby worked late and we didn’t get to celebrate (I got the promise of a lovely meal out once baby is born :-), I decided to make something my mum would have always made for our birthdays and other special occasions: deviled eggs, Romanian style.
I know that January is a “diet” month and everybody is trying to post healthy recipes but this one isn’t actually so bad if you decided on a paleo diet rather than a traditional, low-carb and fat diet.
My mum taught both my brother and I to make our own mayonnaise and I do it gladly knowing that I get to choose the produce going into my food and there are no hidden nasties. Here are the ingredients for my homemade mayonnaise:
- one boiled egg yolk, minced with a fork so your mayo doesn’t come out lumpy
- one fresh yolk, organic preferably, as it makes your mayo nice and yellow
- sea salt
- olive oil (we actually use vegetable oil in Romania but I don’t buy it in the UK since we almost never use it)
- lemon juice ( I squeeze as a go along, I used less than what is in half a lemon this time as I made a small quantity).
You mix the yolks first and then gradually add olive oil, one tablespoon at a time. Don’t be tempted to add more as you run the danger of getting it to go funny on you. You can fix it from that point on but you would need to add another boiled egg and a bit of elbow grease :-). Keep alternating olive oil, salt and lemon juice until your mayo has the consistency and taste you want (I love mine quite lemony and rather salty).
Once your mayo is ready, you can prepare the filling for your deviled eggs. Add the egg yolks of 6 boiled eggs and one can of sardines (you can add tuna or salmon if you prefer, I love the taste of sardines!) to your mayo. Check for taste, add chopped parsley if you like the taste.