Deviled eggs with relish

Votes: 1

Time: 20 min.
Complexity: easily
Quantity: 12 stuffed egg halves

Nutritional value per serving:

Calories 63, total fat G., saturated fats G., proteins G., carbohydrates G., fiber G., cholesterol mg, sodium mg, sugar G.

The beauty of these deviled eggs is that you can quickly prepare them just before your guests arrive, and then simply refrigerate them until you're ready to serve them on your Easter holiday table.

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.

Ingredients for the recipe:

6 hard-boiled and peeled CO eggs
3 tablespoons mayonnaise
1/8 tsp Worcestershire sauce
2 tbsp. l. grated celery
1 tbsp. grated pickled cucumbers with dill
2 tsp chopped parsley
1/8 tsp coarse salt
A little hot sauce
Paprika

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, vegetable relish, pickled cucumber, celery, Worcestershire sauce, hot sauce, mayonnaise, paprika, parsley

Cooking the dish according to the recipe:

Cut the eggs in half lengthwise and separate the whites from the yolks. Place the whites, rounded side up, on a plate.
In a medium bowl, whisk the egg yolks with the mayonnaise and Worcestershire sauce until the mixture is smooth and light in color. Add the celery, pickles, and parsley, and season with salt and hot sauce.

Fold the yolk mixture into the whites and sprinkle with paprika. Serve immediately or cover and refrigerate until serving.

Categories:

recipe / Stuffed dishes / Festive dishes / Easter / Calorie content of prepared meals / Appetizers / Egg appetizers / Food Network - recipes

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