Deviled Eggs make a great appetizer for any gathering, a beautiful side dish or an amaizing breakfast for the whole family!
Ingredients that you will need:
Perfectly cooked eggs (click to watch)
mayonnaise,
salt to taste,
paper to taste,
mustard to taste,
onion,
fresh parsley
For this kind of appetizer, you want to have perfectly cooked eggs that are perfectly peeled, with a smooth surface and bright yellow yolk.
Cut each egg in half. Slice the eggs down their length, starting from top to bottom.
Take out all the yolks from the egg halves in one bigger dish.
When taking out the yolks, be careful not to tear the egg. That would cause filling leakage and no one wants that! (If it happens, well, you know, someone has to try the meal before serving it! 😉)
Put all the egg whites in the fridge while you are preparing the filling.
Mash all the yolks until no more lumps are there. The filling has to be smooth with a nice texture.
Add mayo to the crushed yolks and mix it well all together.
Add salt gradually, because it's easy to add more, but if you add too much of salt, then, well, you don't want that to happen!
Add pepper according to your taste.
However, if it happens that you add too much of salt, that is not irreparable damage. (Ask me how I know this!) It will take cooking more eggs and adding more yolks to the mixture.
Adding more mayo will help a little bit, but it can make the filling too runny and in the end, you could still need more yolks.
So, better be careful with the salt!
To 20 eggs, I usually add half of medium-sized onion.
Cut the onion really finely. Don't ever use a chopper for cutting the onion! It can ruin the whole dish if the onion releases bitterness. So chop it manually and chop it finely. You don't onion pieces in the filling that everyone will chew on.
With onion, the rule is same as with the salt. Better add more, gradually, than to add too much.
Add some parsley too.
Prior to chopping the fresh parsley rinse it under hot water. That will activate its nice aroma.
It will add good aroma to the filling and nice color too, and it will look great!
Chop the parsley finely as well and add it to the filling.
Mixed well everything and cover it with saran foil.
The filling should sit in the fridge for at least 5 - 6 h, but it's the best to leave it overnight.
Once the filling sets you will probably need to add more mayonnaise and perhaps salt too.
Take out the egg whites from the fridge.
The best practice for filling is to use a piping bag, but you can use a spoon too. However, it will look much nicer if done with the piping bag.
(Decorate each egg with parsley leaves, a dot of ketchup, or tomato slice…)
Watch the video tutorial with detailed
easy to follow explanation:
Enjoy your beautiful and good food!
No comments:
Post a Comment