Devilled Eggs / Mimosa Eggs

A retro recipe that was very popular  some time ago, but originated in ancient Rome (more or less same version). Still loved in my family...Mostly served as entry or  'meze'.  ('Devilled' means heavily spiced; has nothing to do with Devil!)

Ingredients:
4-6 eggs (usually 1 for each person), boiled for 8 minutes (with some salt)
2-3 tbs mayonnaise
salt and white pepper
Tabasco or mustard (or both), to taste

Method:
Boil eggs, but no longer than 8 minutes, or yolks' outside will become grayish- green. Cool eggs, then carefully peel them.  Halve them (or cut into 3, as I like to do) and remove yolks. Place yolks in a small bowl, add mayo and season to your liking. Mush it really well (for smoother consistency, pass everything through a sieve), place in a piping bag and replace yolk spaces with a decorative swirl. Refrigerate (covered with plastic wrap) if not serving immediately.



Mimoza Jaja / 'Devilled Eggs'

Jedan retro recept, koji je bio popularan prije izvjesnog vremena, ali zapravo potice jos od Rimskog doba (u manje-vise istoj verziji). Jos uvijek rado pravljen i konzumiran u mom domu...servirano kao predjelo ili meze. (Naziv 'devilled' nema nikakve veze sa devilom; prakticno znaci tesko zacinjeno).

Potrebno:
4-6 jaja (obicno 1 jaje po osobi), kuhana 8 minuta u zasoljenoj vodi
2-3 K majoneze
so i bijeli biber 
Tabasko ili senf (ili oboje), prema ukusu

Nacin:
Kuhajte jaja, ali ne duze od 8 minuta, ili ce zumanjak postati sivo-zelen sa spoljne strane. Ohladite i ogulite pazljivo jaja. Prepolovite ih (ili rasijecite na 3 dijela, kako sam ja to ucinila) i odstranite zumanca. Stavite ih u manju posudu sa ostalim zacinima i dobro izradite viljuskom (mozete smjesu protjerati kroz manju cjediljku, ako zelite sasvim glatku masu bez grudica). Smjestite zatim u poslasticarsku vrecicu i punite prostor preostao od zumanjaka. Pokrijte plasticnom folijom i smjestite u frizider, ukoliko ne zelite servirati odmah.