Devil eggs in the West are called stuffed eggs with very spicy, spicy or tart taste. It is simple and popular. an appetizer that will be appropriate on any occasion. Cook devil eggs stuffed with avocado, yolk, mayonnaise and mustard, whipping all the ingredients in a food processor to make the filling very tender and creamy. Put it in half the egg whites, garnish with fresh herbs and serve.
Recipe author – Katie Lee – American Culinary writer, television critic
Time: 40 мин. Difficulty: Easy Quantity: 24pcs Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 12 large eggs
- 0.5 tbsp. mayonnaise
- Grated zest of 1 lemon + 2 tbsp. l lemon juice
- 1 tbsp. l yellow mustard
- 1/4 tsp coarse salt
- 1/4 tsp ground black pepper
- 1 diced avocado
- Watercress leaves for serving
Recipes with similar ingredients: eggs, mayonnaise, lemon, mustard, Avocado, watercress
Recipe preparation:
- Fill a large pot with water and bring to a boil. WITH Using a ladle, gently dip the eggs one at a time into the water. Turn down fire to a boil and simmer for 10 minutes. Drain the water.
- When the eggs have cooled enough to hold, peel them. Cut each egg in half lengthwise. Remove the yolks and put them in a food processor. Spread the squirrels on a serving platter with a slice up.
- Add mayonnaise, zest and lemon juice to the food processor, mustard, salt, pepper and avocado. Grind until smooth consistency, and then transfer to a plastic bag with ziplock. Cut one bottom corner from the bag and like from a pastry bag squeeze the mixture into egg whites. Garnish with watercress. Serve immediately or cover and refrigerate until readiness for serving.
