This recipe is so easy and if you want to make a tasty side dish to go with your barbequed food this is a nice one to select. To make stuffed eggs, or deviled eggs as they are commonly called, you need to boil some eggs and then mash the yolks with seasonings and mayonnaise. Finally the yolk mixture is put back into the whites and then the eggs are served. There are lots of variations to this recipe.
Some people like to pipe the egg yolk mixture into the egg whites using a piping bag, and the benefit of doing it this way is you end up with a professional looking result. If you do not have a piping bag, just use a pair of teaspoons to fill the egg whites with the yolk mixture. If you do not have a piping bag but you still want that kind of result, then simply put the yolk mixture into a clean plastic bag and snip the corner off. Then you have a makeshift piping bag to use.
Take care when making this dish. It is not difficult but there are a few things which could go wrong. Do not overcook the eggs. Instead cook them as the recipe suggests, using a timer to ensure the times are right. When you are peeling the eggs be careful to get the shells off cleanly and not gouge any chunks out of the egg white. You will find fresh eggs are harder to peel neatly than ones which are a week or so old, so it is perhaps best not to use very fresh eggs if possible. When filling the egg white with the yolk mixture, take care not to split or break the whites. Eggs are less delicate when cooked but you can still split the white if you are too rough with your piping bag or teaspoons.
If you wish to change the recipe, feel free. A lot of people like to swap the mustard for Tabasco sauce. You will only need a few drops but this does give a nice spicy taste to the eggs, so you might like to try it. Something else you can do is include some minced onion in the yolk mixture or some finely chopped chives. Horseradish can jazz up the flavor too. Sprinkling paprika over the finished deviled eggs is another idea. This looks good and the flavor of the paprika also suits the other flavors in the egg recipe. Do not overdo it though. If you are adding paprika you only need a tiny pinch of it.
Deviled eggs usually have a slightly textured consistency because the yolk is mashed with a fork but if you prefer a totally smooth finish you can put the yolk and other ingredients in a food processor and blend everything together in there instead. Then put it in a piping bag and pipe the mixture into your egg whites. The olives and parsley are suggested garnishes only. Use whatever garnish you prefer. These eggs are low in carbohydrates and the flavor is really tasty. They are not too sweet and not too spicy, but just right, and a great addition to any barbequed meal.
- 6 eggs
- 1 teaspoon yellow mustard
- 1 teaspoon white vinegar
- ¼ cup mayonnaise
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- Parsley sprigs and black olives, for garnish
- Put the eggs in a pan and cover with water by 1½ inches.
- Bring the water to a boil then cover the pan and turn the heat right down to low.
- Cook the eggs for 1 minute then take them off the heat and leave them in the covered pan for 14 minutes.
- Rinse the eggs under running cold water for a minute, then remove their shells.
- Slice the eggs lengthwise in half and arrange the whites on a serving plate.
- Put the yolks in a bowl.
- Use a fork to mash the yolks with the mayonnaise, mustard, vinegar, salt and pepper.
- Divide the yolk mixture between the whites, then garnish the serving plate with parsley sprigs and black olives.
- Serve immediately or keep covered in the refrigerator for up to 24 hours.
You can see how creamy and delicious the deviled eggs look here. Follow the classic recipe or make your own changes to it if you prefer to come up with a unique dish. You can see how richly colored this dish is and how tasty the black olives and parsley look on top, but use your own garnish ideas if you wish. Cherry tomatoes with basil, for example, would make a nice garnish, and you could even put some shredded mozzarella in the egg yolk mixture to complement the tomatoes and basil.
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