Herb-Stuffed Eggs
Votes: 1
Time: 20 min.
Complexity: easily
Complexity: easily
Recipe for deviled eggs with tarragon, chives, and parsley.
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:
We recommend
Recipes with similar ingredients: eggs, milk, mayonnaise, mustard powder, parsley, chives, tarragon, paprika
Cooking the dish according to the recipe:
- Place the eggs in a saucepan and cover with cold water. Place the saucepan on the stove and bring to a boil. Then remove the saucepan from the stove, cover with a lid, and let the eggs sit in the hot water for 10 minutes. Drain the water, rinse under cold water, cool, and peel the shells. Cut the eggs in half lengthwise and remove the yolks.
- Then place the yolks in a blender, add milk, mayonnaise, mustard powder, and chopped herbs. Puree until smooth. Season with salt and pepper to taste. Fill a pastry bag fitted with a star tip with the mixture and pipe it onto the egg whites. Sprinkle with chives and paprika.
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