Deviled Eggs

A simple appetizer, but a big hit at brunches. With just a few ingredients required, deviled eggs are a great addition to your menu. We’re still unsure of what came first – the chicken or the egg, but we are sure that the deviled eggs are the first to go.

Print Recipe
Deviled Eggs
Course Appetizer
Cuisine Continental
Prep Time 20 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Course Appetizer
Cuisine Continental
Prep Time 20 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Place the eggs in a saucepan and ensure the water covers the eggs by about 1 ½ inches. Bring the water to a boil, then reduce the heat and simmer for about 1 minute with a lid on. Remove from the heat and leave it covered for 14 minutes, then add the eggs to a vessel with cold water for about 1 minute.
  2. Crack eggshells and carefully peel under cool running water. Slice the eggs in half lengthwise and scoop out the yolks.
  3. In a bowl, mash the yolks using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well till it forms a creamy consistency.
  4. With a spoon, scoop up a little of the yolk mixture and add it to the cavity of the boiled egg whites (you may also use a piping bag). Sprinkle with herbs/paprika/seasoning of your choice and serve.

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