Deviled eggs with lids
Votes: 1
Time: 50 min.
Complexity: easily
Quantity: 12 canapés
Complexity: easily
Quantity: 12 canapés
This appetizer differs from traditional deviled eggs, or devil's eggs as they're known in the West, in its presentation. The eggs are served vertically and capped. It looks very interesting and unusual. To achieve this, the tops of hard-boiled eggs are trimmed, the yolks are carefully removed, and then whisked with mayonnaise and spices. They are then returned to the egg white shells and capped with the caps. For a more vibrant flavor, sprinkle the filling with fresh chives and crumbled crispy bacon. The stunning taste and impressive presentation will impress your guests.
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 eggs
- 1/4 cup mayonnaise (or yogurt for a healthier alternative)
- 1 tbsp hot brown mustard
- 1 teaspoon lemon juice
- 2 tsp pickled cucumber relish
- 1 teaspoon paprika
- 2 tbsp chopped chives
- 2 tablespoons crumbled fried bacon, for serving (optional)
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Cooking the dish according to the recipe:
- Place the eggs in a large saucepan and cover with cold water. Bring to a boil over medium heat, then turn off the heat, cover, and let sit for 15 minutes. Drain the water from the saucepan and cover the eggs with cold water to cool. Change the water twice.
- Peel the eggs and cut a small piece from the bottom of each one to help them stand upright and prevent them from falling. Cut off the top third of each egg and set aside the egg tips. Carefully scoop out the egg yolks with a small spoon and place them in a medium bowl. Mash the yolks with a potato masher. Add all the remaining ingredients except the bacon and chives. Mix until smooth.
- Transfer the mixture to a zip-lock bag, snip off a corner, and squeeze the filling into each egg. Sprinkle with chopped onion and bacon bits, if using. Top the eggs and arrange them on a serving platter.
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