16 February, 2017
Classic deviled eggs
Classic deviled eggs or stuffed eggs are a great starter for any party, picnic or family reunion. They are posh, tasty and look great on any plate. The best part is that you can choose any filling you like and decorate them however you like. I like to keep the filling quite simple though. Nothing fancy, just egg yolk, mayonnaise and mustard and season well. And it tastes like nothing else in the world.
When I was a child, my mum used to make deviled eggs quite often, especially in summer time when we used to have our meals outside. And we all loved them. Summers in Romania can be pretty hot with temperatures going up to +40 degrees Celsius in July and August especially. No one can possibly have any hot meals when you feel like you are going to melt, so having cold starters, salads or sandwiches is a much better option. And these cold deviled eggs work wonders. Of course, you can have them anytime, they are fantastic no matter what season.
They are also a great starter for Easter, we usually paint eggs red and there are always plenty left. I have here a lovely recipe for Naturally-dyed Easter eggs, you will love them. So what a better way of using up leftover eggs than these delicious deviled eggs. Kids would just love to decorate them with Easter decorations. Such a lovely tradition! Although this is a classic simple recipe, feel free to add anything else to fancy, from tuna, bacon, greens and decorate them with whatever you like.
Deviled eggs or stuffed eggs are a great starter for any party, picnic or family reunion. They are posh, tasty and look great on any plate.
- 4 eggs
- 1 tsp sweet mustard
- 1 tsp mayonnaise
- 1 tbsp extra virgin olive oil
- a pinch of salt
- a pinch of black pepper
- paprika to decorate
Boil the eggs in salty water for at least 15 minutes until hard.
Drain the water, transfer to a bowl of ice cold water and leave to cool completely.
Remove the shells and cut the eggs lengthwise.
Use a teaspoon to scoop out the egg yolk, then add them to a bowl, add the oil, mayonnaise, mustard and season well with salt and pepper.
Fill each half egg with the mixture, arrange on a plate and dust a bit of paprika over.
Serve chilled from the fridge!