Ingredients
- For the mustard filling:
- 12 Medium Eggs (24 halves)
- 80g Butter, soften
- 2 Teaspoons Mayonnaise
- 2 Teaspoons Mustard
- Salt to taste (if using unsalted butter)
- Or
- For the Anchovy filling:
- 12 Medium Eggs (24 halves)
- 80g Unsalted Butter, soften
- 2 Tea Spoons Mayonnaise
- A Few Anchovies (start with 2-3 and adding more only after you taste it as they are really salty)
- Or
- For the Olive & Chilli filling:
- 12 Medium Eggs (24 halves)
- 80g Butter, soften
- 2 Tea Spoons Mayonnaise
- 10 olives, pitted
- Paprika to taste
- Chilli to taste (each chilli is different so add only a bit before tasting it first).
- NOTE:
- You can divide the cooked yolks and make different fillings.
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Deviled Eggs
Time: 10 minutes prep, 30 minutes cook
Servings: 24
Directions
- Hard-boil the eggs. Let them cool down (pour cold water over them to speed up the process) before peeling the shells off.
- Cut each egg in half, take out the yolks and place them in a food processor. Add the rest of the ingredients and process until smooth. Taste it. Add more seasoning, if required.
- Fill a piping bag (fitted with a star piping nozzle) with the egg mixture and fill the egg whites.
- Garnish with parsley (or paprika, olives, …) and serve.
- Happy Cooking with HappyFoods Tube!
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Summary
Deviled eggs are one of the party snacks that are easily prepared and people love them.
I have here 3 options for their filling but the choices are endless and you can easily improvise by adding your favourite ingredients creating your unique version of this tasty snack!
