Deviled eggs with gherkins
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 14
Complexity: easily
Servings: 14
Paula Deen's deviled eggs are a traditional holiday appetizer and a staple in South American cuisine.
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:
- 7 hard-boiled and peeled category CO eggs
- 1.5 tbsp. relish sauce from pickled vegetables with cucumbers
- 1/4 cup mayonnaise
- 1 teaspoon prepared mustard
- Salt and pepper, to taste
- Paprika, for decoration
- Sliced pickled gherkins, for garnish
- Hot peppers, for garnish
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Cooking the dish according to the recipe:
- Cut 7 eggs in half lengthwise. Remove the yolks and place in a small bowl.
Mash the yolks with a fork and mix with mayonnaise, relish, and mustard. Add salt and pepper to taste. - Evenly fill the egg whites with the yolk mixture. Garnish with paprika, pickles, and pepper. Cover and store. egg appetizer in the refrigerator.
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