Deviled Eggs (Classic Deviled Eggs)
Votes: 23
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
In English-speaking countries, devil's eggs are a type of deviled egg appetizer. They get their name from their spicy flavor. Interestingly, in some European countries, this appetizer is called "Russian eggs," even though the dish has no connection to Russia. Hard-boiled eggs are cut in half, the yolks are scooped out, mixed with various other ingredients, and the whites are stuffed again with the resulting paste. The classic recipe calls for the yolk to be mashed with mayonnaise, mustard, vinegar, and salt, and then sprinkled with pepper. It's an ideal holiday appetizer, perfect any time of year.
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 of category CO
- 1/4 cup mayonnaise
- 1 teaspoon white vinegar
- 1 tsp. yellow mustard
- 1/8 tsp salt
- Smoked paprika, for garnish
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Cooking the dish according to the recipe:
- Place the eggs in a single layer in a saucepan and cover with water to a depth of 4 cm. Bring to a boil over high heat, cover, reduce heat to low, and simmer for 1 minute. Remove the saucepan from the stove and let it simmer, with the lid on, for 14 minutes. Then run the eggs under cold running water.
- Carefully peel the eggs under cold running water. Pat them dry with paper towels. Then, cut them in half lengthwise, place the yolks in a bowl, and arrange the whites on a serving platter.
- Crumble the yolks with a fork and add mayonnaise, vinegar, mustard, salt, and pepper. Mix well. Divide the yolk mixture evenly between the egg white halves, sprinkle with paprika, and serve.
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