Deviled eggs

Deviled eggs

Based on 28 ratings

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
eggs
small onion
½ lemon (juice)
2 tbsp mayonnaise
1 tbsp mustard
salt
pepper
garden cress, to garnish
trout caviar, to garnish
Metric
Imperial

Utensils

  • hand blender
  • small saucepan
  • piping bag
  • cutting board
  • knife
  • small bowl

Enjoy with

Grilled caesar salad
Serve your deviled eggs alongside a grilled caesar salad for a light and appetizing lunchtime meal.

Nutrition per serving

Cal
120
Protein
7g
Fat
8g
Carb
6g

Step 1/3

In a small saucepan, bring water to a boil. Boil eggs for ca. 8 – 10 min. then transfer to an ice bath. Peel eggs and halve lengthwise, then slice a small piece of white off of the bottom of each egg to create a flush surface. Remove egg yolks with a spoon. Set aside. Mince onion.
  • 4 eggs
  • 1 small onion
  • small saucepan
  • cutting board
  • knife

In a small saucepan, bring water to a boil. Boil eggs for ca. 8 – 10 min. then transfer to an ice bath. Peel eggs and halve lengthwise, then slice a small piece of white off of the bottom of each egg to create a flush surface. Remove egg yolks with a spoon. Set aside. Mince onion.

Step 2/3

In a small bowl, combine egg yolk, mayonnaise, lemon juice and mustard. Blend until smooth. Stir in onion. Salt and pepper to taste.
  • 2 tbsp mayonnaise
  • ½ lemon (juice)
  • 1 tbsp mustard
  • salt
  • pepper
  • hand blender
  • small bowl

In a small bowl, combine egg yolk, mayonnaise, lemon juice and mustard. Blend until smooth. Stir in onion. Salt and pepper to taste.

Step 3/3

Transfer egg mixture to a piping bag and pipe into the halved egg whites. Top each egg with trout caviar and garnish with garden cress. Enjoy!
  • trout caviar, for garnish
  • garden cress, for garnish
  • piping bag

Transfer egg mixture to a piping bag and pipe into the halved egg whites. Top each egg with trout caviar and garnish with garden cress. Enjoy!