Devil's eggs
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
In the West, devil's eggs are a snack made from boiled eggs stuffed with a spicy or tart filling. To prepare them, the eggs are hard-boiled, then carefully cut in half. The yolks are mixed with mayonnaise, mustard, and pepper, and the resulting cream, with its new flavor, is then piped back into the egg whites. Even children can handle devil's eggs. Despite the fact that this snack is very simple and unpretentious, it is always a hit at holidays and house parties.
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:
- 12 large eggs
- 1 cup mayonnaise
- 1 tbsp. yellow mustard
- 1/4 teaspoon coarse salt
- 1/4 tsp ground black pepper
- Sweet paprika, for serving
We recommend
Recipes with similar ingredients: eggs, mustard, mayonnaise, paprika
Cooking the dish according to the recipe:
- Fill a large saucepan with water and bring to a boil. Using a ladle, slowly lower the eggs one at a time into the boiling water. Reduce the heat and simmer for 10 minutes. Drain. Once the eggs have cooled slightly, peel them.
- Cut each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. Add mayonnaise, mustard, salt, and pepper to the yolks. Blend until smooth, then transfer to a zip-lock bag.
- Use scissors to snip off the bottom corner of the bag. Then, like a pastry bag, pipe the yolk directly onto the whites. Sprinkle with paprika. Cover loosely with plastic wrap and refrigerate until ready to serve.
Author of the recipe - Katie Lee is an American food writer and television food critic.
Categories:
Similar recipes
