ReceptnaptárDeviled eggs
Deviled eggs, or spiced stuffed eggs, are a classic of the American party and picnic table. The yolk is mixed with mayonnaise and mustard and spooned back into the white. Quick, cheap, and everybody likes them.
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Ingredients
Method
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- Place the eggs in boiling water and cook for 10 minutes (hard-boiled). Immediately transfer to iced water and cool for 5 minutes to make peeling easier.
- Peel the eggs and cut them in half lengthwise. Carefully spoon the yolks into a bowl.
- Mash the yolks with a fork, add the mayonnaise, mustard, vinegar, salt and pepper. Mix until smooth and creamy.
- Arrange the egg whites on a platter. Fill them with the yolk mixture using a spoon or a piping bag (star nozzle).
- Sprinkle with smoked paprika and finely chopped chives.
- Keep chilled until serving; they keep for 1 day.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- 10 minutes of cooking and the iced water prevent the green ring.
- A piping bag gives a nicer filling.
- Add crispy bacon or avocado for extra flavour.
- Eat them the same day so they stay fresh.
Frequently asked questions
Can it be made ahead?
Store the whites and the filling separately and fill just before serving.
Instead of mayonnaise?
Greek yoghurt, avocado or hummus.
Similar recipes
- Œufs mimosa (French devilled eggs) · French
- Stuffed eggs (farshirovannye yaytsa) · Russian
- Stuffed eggs with mustard and yogurt cream (jajka faszerowane) · Polish
- Cold Deviled Eggs · Hungarian
- Tamago sando (Japanese egg sandwich) · Japanese
- Stuffed Eggs Baked in Paprika-Sour Cream Sauce · Hungarian
More american ideas
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- French toast with maple syrup
- Cinnamon apple oatmeal
- Ham and cheese breakfast egg muffins
- Bacon egg muffins
- Tex-Mex breakfast burrito
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