Stuffed eggs for the holiday table
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Deviled eggs are a classic appetizer that will brighten up any celebration. They're easy to make, all the ingredients are readily available and inexpensive, and they look stunning, especially when piped using a pastry bag with a decorative tip. This version uses the ever-popular combination of egg yolks, mayonnaise, and fresh herbs.
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:
- 6 eggs
- 1/4 tsp mustard powder
- 1 tbsp. milk
- 1 tbsp chopped parsley
- 1 tbsp chives
- 1 tbsp. l. tarragon
- 1/4 cup mayonnaise
- Paprika, chives for serving
- Salt and ground black pepper
We recommend
Cooking the dish according to the recipe:
- Place 6 eggs in a saucepan; cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes. Drain, cool, and peel the eggs. Cut in half lengthwise and remove the yolks.
- Mash the yolks with salt, pepper, 1/4 teaspoon mustard powder, 1 tablespoon milk, adding 1 tablespoon each of chopped parsley, chives, tarragon, and 1/4 cup mayonnaise. Fold the filling into the whites. Sprinkle with paprika and chives.
Categories:
Similar recipes
