Deviled eggs with chili pepper
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 74, total fat 6 G., saturated fats 2 G., proteins 4 G., carbohydrates 1 G., fiber 0 G., cholesterol 97 mg, sodium 84 mg, sugar 0 G.
Calories 74, total fat 6 G., saturated fats 2 G., proteins 4 G., carbohydrates 1 G., fiber 0 G., cholesterol 97 mg, sodium 84 mg, sugar 0 G.
Deviled eggs are one of the most inexpensive yet appealing appetizers for holidays or house parties. But you don't have to wait for a special occasion to enjoy this amazing appetizer. The flavor combination of chili powder, sour cream, corn chips, and cheddar is always a welcome addition!
The recipes use measuring containers with the following volumes:
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.
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.
Ingredients for the recipe:
Deviled eggs
- 12 large eggs
- 1/3 cup mayonnaise
- 2 teaspoons sour cream
- 2 teaspoons Dijon mustard
- 2 tsp sweet relish (vegetable caviar)
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp chili powder
- 1/8 teaspoon coarse salt
- 1/8 tsp freshly ground black pepper
Topping
- 0.5 cup crushed corn chips
- 0.5 tbsp. grated yellow cheddar
- 0.5 tsp chili powder
- 1/4 cup fresh parsley, finely chopped
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Cooking the dish according to the recipe:
- Deviled eggs:
Place the eggs in a large saucepan and cover with water. Heat over high heat until the water begins to boil. Cook for 1 minute, cover, and remove from heat. Let sit for 17 minutes, then drain and transfer the eggs to ice water. - When the eggs have cooled, peel them and cut them in half lengthwise.
- Place the yolks in a medium bowl and mash with a fork until smooth. Add the mayonnaise, sour cream, mustard, relish, garlic powder, onion powder, chili powder, salt, and pepper and mash well. Spoon the filling (or use a pastry bag) into each egg white half.
- Topping:
Top deviled eggs with crushed corn chips and cheddar. Sprinkle with chili powder and parsley.
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