Codfish deviled eggs recipeJump to Recipe
I looove deviled eggs! Deviled eggs are a wonderful treat that you can practically eat any time of day. You can enjoy it for breakfast, lunch, an appetizer at dinner, or as hors d’oeuvres at a social gathering. The classic ones are royalty—basic, simple ingredients, no toppings. However, I really enjoy mine with a little flare, and add codfish to it.
I’ve always had a fantastic relationship with eggs. It all started when I was younger. We owned chickens, and I was responsible for helping to feed them, collecting eggs, and cleaning the coop—my least favorite thing to do. Our chickens produced many eggs daily, and we’d go directly from farm to table, where my mom would create perfect eggs, whether fried, in an omelet, or boiled.
She often prepared deviled eggs for special events and parties. I remembered when the Freedom Party, headed by Ms. Eugenia Charles, visited Thibaud during pre-election season; my mom was tasked to prepare food for the entourage, including a few ministers and other Government officials. She was the entertaining queen. Always making the best dishes and presenting them in such an appetizing way. Of course the deviled eggs were gone quickly. Thank goodness they had lots of other food options.
I’ve taken my mom’s recipe and made it my own. You can use your favorite classic deviled eggs recipe, to create this codfish deviled eggs, or you can follow my recipe from scratch to create this lovely treat. I also have a codfish bulljaw recipe that you can also follow along here.
Whatever you do, make sure you make enough, you’ll have lots of requests for seconds and thirds.Jump to Video
Here’s my codfish deviled eggs recipe
Codfish deviled eggs
- cutting board
- mixjng bowl
- 12 large eggs
- 7 tbsp mayonnaise
- 1 tsp mustard
- pepper to taste
- salt to taste
- pepper sauce to taste
- paprika for color
- chive for garnish
- crushed peppercorns for garnish
- codfish bulljaw for topping
- Bring eggs to a boil for 15 minutes. Let eggs sit in the water for another 5. Run under cold water
- let eggs further cool
- Rest eggs
- Peel eggs
- Cut eggs in half and remove egg yolks, place them in bowl
- Mash egg yolks in a bowl
- Combine all ingredients except for chives and peppercorns
- Put the mixture in a piping bag or plastic bag
- Fill egg slices with the mixture
- Add codfish on the wider side of the egg
- Garnish with crushed peppercorn and chive
See codfish buljaw recipe below
Codfish bulljaw is codfish fried in natural seasoning and turmeric or curry powder. I enjoy preparing my codfish this was, not just for the color, but also for the flavor. Use this bulljaw recipe for your codfish deviled eggs recipe.
- 1 lb Codfish If you don’t have cod use salted pollack
- 2 Onions chopped
- 1/4 cup Parsley chopped
- 1/2 cup Scallions/Green onions chopped
- 1/4 cup Vegetable oil or extra virgin
- 2 Cloves of Garlic minced or granulated garlic powder
- 1 1/4 tbsp Curry or turmeric powder
- 1/2 Hot pepper chopped
- You may choose to soak your codfish overnight or boil it, changing the water and boiling again to remove the salt.
- After you’ve removed most of the salt, strain it using a strainer or a colander and using your hands, shred it into smaller pieces.
- Heat a frying pan or skillet on the stove and add the oil.
- Toss in the onions, turmeric or curry, garlic and stir.
- When the onions are al dente, add the cod to the mixture and continue stirring.
- Finally, add the parsley flakes and hot pepper.
- Turn off the stove when you feel that you’ve achieved the right consistency and uniform color for your codfish bulljaw.