Time: 30 min.
Complexity: easily
Servings: 6

Deviled eggs, also known as devil's eggs, are a popular choice at any party or celebration. This simple recipe from Sunny Anderson features two key ingredients that make this appetizer special: pickled jalapeños for a pleasant, subtle kick and deep-fried onions for a crispy texture that complements the delicate filling.

Ingredients:

• 6 eggs
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• Zest of 1 lemon
• 2 teaspoons pickled jalapeño rings
• 1/4 cup chopped deep-fried onion
• Smoked paprika for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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Preparation:

Step 1
• Place the eggs in a saucepan, cover with water to a depth of 2 cm, and bring to a boil over medium heat. Turn off the heat, cover, and let the eggs sit in the hot water for 15 minutes. Immediately drain the eggs and rinse them under cold water. Peel, halve them lengthwise, and transfer the yolks to a bowl.
Step 2
• Add mayonnaise, mustard, lemon zest, and pickled jalapeño to the yolks, mash with a fork, and mix. Season with salt and pepper to taste.
Step 3
• Spoon the filling into the egg whites and sprinkle with onion and smoked paprika. Transfer the deviled eggs to a serving platter and serve.

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