Devil’s Eggs is an easy appetizer for the Easter feast.
Instead of mayonnaise, I can also use, for example, French cream for the filling. Wind Lindgren
Eggs are traditionally part of the Easter table.
Rotate the devil’s eggs as a starter for the banquet this Easter, making them not only easy but quick. The filling of the eggs is made by mixing the ingredients together, its more strange tricks are not required by this recipe.
The dish can well be prepared the day before serving. Store the finished stuffed eggs in the refrigerator covered.
Devil’s Eggs is a classic appetizer known in English as Deviled eggs. Stuffed eggs are eaten all over Europe and North America. The roots of the dish are believed to date back to ancient Rome.
The traditional filling of stuffed eggs comes from mayonnaise, dijon mustard and paprika powder or cayenne pepper, which gives the food a small, fiery kick. Fresh chives crown the spring appetizer.
Devil’s eggs
6 eggs
Filling
0.5 dl of mayonnaise
1 tablespoon lemon juice
1 teaspoon dijon mustard
0.5 teaspoons of paprika powder
chives for decoration
(a touch of cayenne pepper)
1. Boil the eggs hard and allow to cool before peeling.
2. Peel and split the eggs in half.
3. Make the filling by mixing the mayonnaise, lemon juice, dijon mustard and paprika powder in a bowl.
4. Spread or extrude the filling over half of the eggs. Garnish with chopped chives and a pinch of cayenne pepper. Store stuffed eggs in the refrigerator if you do not serve them immediately.
REMEMBER
Cut a small piece of protein from the bottom of the egg halves to keep the eggs balanced on the serving tray.