Expat Cravings: Cari’s Deviled Eggs

Posted on May 23, 2011


As an expat you are limited by availability of ingredients in your new country. The general problems in Turkey are traffic, old women cutting in line, and the lack of black beans, sweet potatoes, cans of Campbell’s Cream of Mushroom Soup, and cilantro. Thus, it is very difficult to cook many things in your former diet. Almost everything really. Therefore, when you can make a dish from your homeland, it is a great hit at dinner parties and it will comfort your soul. Deviled Eggs can be made in Turkey!

Step one: Hard boil some eggs. Put the eggs in a pot and cover them with an inch of water. Bring the eggs and water slowly to a boil. After they come to a boil, wait 1 minute and then turn off the eye, and cover for apx. 15 minutes. Drain the water, wait for the eggs to cool because then it will be easier to peel them.

You are ready to devil. You might need the following ingredients if you want to make Deviled Eggs like me. However, every ingrediant you see here can be removed or replaced or added to. There are hundreds of variations of Deviled Eggs–one for every respectable mother in the South.

Step two: Peel your eggs and then slice them in half–hot dog style. Remove the yolks with a small spoon. Place the yolks in a separate container.

Step three: You can now add to your yolks just about anything you want. I put a little mayo, alot of mustard (I like my eggs tangy), I put some paprika, chives (for some colour), minced onions (why not), salt and pepper. Put enough mayo and mustard to make the mixture creamy.

Step four: You need a bag of some sort. A plastic bag, a zip lock bag, a cake icing bag–it all works. Then you cut from one bottom corner three little tiny points of a star. Little tiny. Put the yolk mixture into the bag and then squeeze the mixture down toward the star.

Step five: Get your eggs laid out and ready. Squeeze the mixture into the cavity of each egg in a circular motion as if you were making a soft serve ice cream cone. You may think that all this bag-star-squeeze work is ridiculous and unnecessary, but it’s TRADITION! This is the proper way a Deviled Egg should look.

Step six: Sprinkle a little paprika on the top of each egg for the final touch.

WARNING: This recipe is hit and miss if you are serving Turks. While some friends have loved this recipe, others find it much too foreign. I made Deviled Eggs for one of my classes. Only one guy ate a second egg and he had to be coerced.