Classic deviled eggs
Deviled Eggs are definitely the most preferable holiday appetizers – so quick and easy to make and everybody loves them. Try this recipe for another great way to use boiled eggs!
Happy Easter!
Classic deviled eggs
PREP:10 MINUTES
SERVES: 6 PERSON
Ingredients:
- 6 hard boiled eggs carefully peeled and sliced in half
- 5 tablespoons mayonnaise OR sour cream OR Greek yogurt
- 1 teaspoon vegetable oil OR melted butter
- 1 teaspoon vinegar(optional)
- ½ teaspoon mustard or more to taste
- ¼ teaspoon Worcestershire sauce
- ⅛ teaspoon salt
- ground black pepper to taste.
- ground paprika and chives to garnish
Instructions:
- Careful about removing the egg yolks from the egg whites (make sure the whites don't break!). Set the egg whites in a plate.
- Place the egg yolks in a bowl.
- Smash egg yolks with a fork, then add remaining ingredients and mix well. Add a little extra mayonnaise if needed to get a creamy consistency.
- Fill egg yolk mix into a pastry bag fitted with a star tip. Pipe evenly into egg white halves.
- Garnish the cute deviled egg with ground paprika and chives to serve.
Some tricks & tactics for classic deviled egg:
- Boil the eggs for around 10-12 minutes, to make sure the yolks are firm.
- Creamy rich deviled eggs are made with mayo, but they are also very good and slightly fresh/tangy with sour cream. Greek yogurt makes them the lightest!
- If you are uncomfortable using piping bag, you can just spoon the filling into the eggs. They won’t look so neat & clean, but are just as delicious.
Storage tips: The eggs must stay refrigerated. Don`t forget to cover the plate well, and keep them for no longer than a day.
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