Eggs stuffed with whipped cream
Votes: 1
Time: 15 min.
Complexity: easily
Complexity: easily
A recipe for deviled eggs with Worcestershire sauce, mustard, lemon juice and whipped cream.
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 hard-boiled eggs, cut in half lengthwise and remove the yolks
- 2 tablespoons mayonnaise
- 1 teaspoon mild mustard
- 1 tsp Worcestershire sauce
- 1 tsp white wine vinegar
- 1/4 tsp paprika, plus more for sprinkling
- Juice of 1/2 lemon
- 1 tsp hot sauce
- 1/4 cup heavy cream
- Salt
- Sliced into rings green onions
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Recipes with similar ingredients: eggs, mayonnaise, mustard, Worcestershire sauce, wine vinegar, paprika, lemon juice, hot sauce, cream, green onions
Cooking the dish according to the recipe:
- Mash the yolks into a paste, add mayonnaise, mustard, Worcestershire sauce, wine vinegar, paprika, lemon juice, hot sauce, and salt to taste. Whip the cream until fluffy and fold into the yolk mixture.
- Fill the egg whites with the resulting mixture and sprinkle with paprika and green onions.
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