The Devilish egg recipe is a classic lack of public for the holidays and Easter. Creamy, spicy and always a hit. A quick and easy starter that is finished in just 20 minutes.
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A classic devilish egg only has something nostalgic. In our family you are a must for every vacation – especially for Easter. My children love to help with the filling of the egg yolk, and I did it so often that I could probably do it in my sleep. They are creamy, lively and completely irresistible. Regardless of whether it is a large meeting or a small meeting, devilish eggs always disappear quickly.
If you have ever wondered how to make devilish eggs that are perfect every time, this simple recipe is the rescue center. It is proven to prepare easily and serve so satisfactory. We often combine them with funny starters such as the pineapple bite wrapped with bacon or festive caprese skewers – a great mix for parties or family meetings.
Why this recipe is so good!
- Quick and easy: You are so easy and quick to make the perfect starter for a crowd. It only takes about 20 minutes to make a batch and the recipe is slightly doubled.
- Make in front: You can do them in advance, perfect if you plan a big party!
- Classic flavors: You are the perfect balance of creamy with a hint of tang. With this perfect devilish egg recipe you can’t go wrong!
This was the best devilish egg recipe that I have ever tried personally. I will use this recipe again. Thanks.
– Inna
Ingredients
You only need a few simple ingredients for this simple devilish egg recipe!
- Big eggs: Use fresh eggs and free / organic if you can. Find out how to cook cooked cooked eggs perfectly.
- Mayonnaise: I like to use regular fat Mayo because it is much creamier and richer, but you can use fat arms if you prefer it or make your own homemade mayo.
- Mustard: I like to use Dijon mustard for additional tang. You can also use American yellow mustard if you prefer a milder taste.
- Kosher salt and ground black pepper: Add the taste to improve the other flavors.
- Garnish: I like to end the eggs with a pinch of peppers and some fresh herbs, but there are many other side dishes that they can add. Make sure you scroll more suggestions!
How to make devilish eggs
Make sure you scroll down to get the full recipe!
- Cook the eggs hard.
- Peel and cut the eggs into slices.
- Mix the egg yolk with mayonnaise and mustard in a medium -sized bowl and crush it.
- Lead the egg yolk mixture into the protein halves.
- Serve on a serving plate, sprinkle with peppers and garnish with chives.
Tips from Neli’s kitchen
Recipe tips for the best devilish eggs
- Use fresh eggs for this recipe. You can check whether your eggs are fresh by placing them in a water bowl. Fresh eggs sink down, but eggs came over their heyday.
- After cooking the eggs, put them in a bowl of cold water. This makes it easier to make it easier and the shell is much easier to remove.
- I like to use a pipe bag to put the egg yolk mixture in the eggs. You can also put the mixture in a pressure lock bag and cut the corner or simply redeem the mixture with a tablespoon.
- If you need a plate to serve your devilish eggs, this porcelain plate is my favorite. And if you bring you to a meeting, this wearer makes you a breeze.
Make a tip
Teufeleier are the perfect starter! Cooking and peeling the eggs up to two days in advance and preparing the filling the day before. Store everything separately in an airtight container in the refrigerator and simply launch the filling into the egg whites just before serving.
Devilish eggs fluctuations in taste
You can garnish the delayed eggs with spices or protein and of course vegetables. Try with:
- Meat: Chopped bacon, smoked salmon, shrimp
- Vegetables: Jalapeno slices, chopped caramelized onion, chopped red pepper
- Fresh herbs: Parsley, chives, fresh dill
Or how about if you mix in the mixture a little of these ingredients to get additional taste:
- Buffalo sauce
- Pime cheese
- Ranch dressing
- crab
- Guacamole
- Enjoy sweet cucumber
Why are they called devilish?
Are you probably wondering what is so “devilish” about these simple devilish eggs? The term deviler in relation to food was used for the first time in the 18th century, and later it was most frequently used in relation to spicy or picorn foods, including classic devilish eggs, which were prepared with mustard, pepper and other spicy ingredients.
Simple holiday starter
If you have tried this Classic devilish egg Recipe Or another recipe in my blog, please leave a Star rating And let me know how to do it in the Comments below. Thank you for visiting a visit today!
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Hard cooking eggs: Put the eggs in a large saucepan. Cover them by 1 inch with cold water. Cover the pan with a lid and bring water onto a roller cooking through high heat. When the water is reached for cooking, set the timer for 7 minutes. After 7 minutes with a slit spoon out of the pot and put it in ice -cold water to cool off.You can find more details about cooking eggs How to cook eggs perfectly every time.
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Peel and cut eggs: Peel the eggs and cut them down from the tip in two halves.
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Make filling: Remove the egg yolk with a teaspoon and crush it with a fork. Add the mayonnaise, mustard add, season with salt and pepper. Mix well until the mix is smooth.
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Mount: Transfer the filling into a pipe bag or a plastic bag and guide the filling into the egg whites. Sprinkle with peppers and fresh herbs.
- Use fresh eggs for this recipe. You can check whether your eggs are fresh by placing them in a water bowl. Fresh eggs sink down, but eggs came over their heyday.
- After cooking the eggs, put them in a bowl of cold water. This makes it easier to make it easier and the shell is much easier to remove.
- I like to use a pipe bag to put the egg yolk mixture in the eggs. You can also put the mixture in a pressure lock bag and cut the corner or simply redeem the mixture with a tablespoon.
- If you need a plate to serve your devilish eggs, this porcelain plate is my favorite. And if you bring you to a meeting, this wearer makes you a breeze.
Calories: 40Kcal | Carbohydrates: 2G | Protein: 3G | Fat: 2G | Saturated fat: 1G | Polyunes unsaturated fat: 0.4G | Monoons unsaturated fat: 1G | Transfett: 0.01G | Cholesterol: 83mg | Sodium: 116mg | Potassium: 36mg | Fiber: 0.2G | Sugar: 1G | Vitamin A: 119IU | Vitamin C: 0.003mg | Calcium: 13mg | Iron: 0.4mg
Liability exclusion of nutrition: Nutritional values are estimates and can vary with ingredients, brands and portion sizes. Use your preferred nutritional calculator to accuracy.
Liability exclusion: The information provided in this recipe only serves for information purposes and should not be regarded as medical or nutritional advice. I am not a doctor or nutritionist. Always contact a qualified health service provider to receive personalized instructions for your diet or health. For more information, see my complete disclosure.