Deviled eggs are very easy to prepare. Take some hard boiled eggs, peel them, cut them in half and remove the yolks. Then, take a little butter or mayonnaise and mix it with the yolks, and fill the egg halves with this mixture. Voilà! Your deviled eggs are ready to eat. These are nice to eat during an Easter breakfast or Easter brunch, and also work well as a snack with drinks.
Ingredients 10 deviled eggs:
- 5 eggs, hard-boiled (learn how to cook them on our how to hard boil eggs page)
- 100 g soft butter or 2.5 tablespoons mayonnaise
- Salt and pepper
- If desired: some mustard, chives, finely chopped onion, finely chopped smoked salmon, grated cheese
- 2 sprigs parsley or 5 olives
- Sieve or fork
- Deep and shallow dish
- Piping bag or spoon
Cooking the eggs
Remove the eggs from the refrigerator a half an hour before cooking and let them come to room temperature. Punch a tiny hole into the rounded end of the egg so it won’t burst during cooking.
Put the eggs into a pan of cold water and add some salt. Make sure the eggs are completely submerged!
Bring the water to a boil and cook the eggs 10 minutes to get them hard. Start timing them when the eggs start to boil. Turn the eggs after 1 minute of cooking: in this way, the middle of the yolk cooks more evenly.
Remove the eggs from the pan and let them stand under cold running water. This prevents a black rim from forming around the yolk and you will also be able to peel them more easily.
Preparing the eggs
Peel the eggs and cut them each in half.
Remove the egg yolks out of the eggs and place them into a bowl.
Rinse the egg white halves clean and leave them on a clean tea towel to drain.
Beat the butter until it is white and fluffy.
Run the egg yolks through a sieve or mash them with a fork.
Mix the egg yolks with the soft butter or mayonnaise and add some salt and pepper to taste.
As a variation, you can something like mustard, chives, finely chopped onion, finely chopped smoked salmon or cheese to the filling.
Filling the eggs
Put the egg white halves into a bowl or onto a plate.
Put the filling into a piping bag and fill the egg white halves or put the mixture into the eggs with a spoon.
Garnish the eggs with a leaf of parsley or a half of an olive.