Devil’s eggs in the West call a boiled egg snack, stuffed with spicy or tart filling. For its preparation hard boiled eggs, then gently cut in half, mix all the yolks with mayonnaise, mustard and pepper and the resulting cream with a new taste is deposited back into the wells of proteins. Even children can cope with diabolical eggs. Despite, that this snack is very simple and without frills, it always enjoys success on holidays and home parties.
Recipe author – Katie Lee
Time: 30min Difficulty: easy Portions: 6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 12 large eggs
- 1 tbsp. mayonnaise
- 1 tbsp. l yellow mustard
- 1/4 tsp coarse salt
- 1/4 tsp ground black pepper
- Sweet paprika for serving
Recipes with similar ingredients: eggs, mustard, mayonnaise, paprika
Recipe preparation:
- Fill a large pot with water and bring to a boil. WITH Using a ladle, slowly lower the eggs one at a time in boiling water. Reduce heat and simmer for 10 minutes at a slow boil. Drain the water. When the eggs have cooled slightly, peel them.
- Cut each egg in half lengthwise. Take out the yolks and lay them into a food processor. Lay the squirrels upside down serving platter. To the yolks, add mayonnaise, mustard, salt and pepper. Mix until smooth and then transfer to package with ziplock.
- Cut the bottom corner on the bag with scissors. Then squeeze out bag like from a pastry bag yolk right into the squirrels. Sprinkle paprika. Cover with foil and refrigerate until readiness for serving.
