Deviled Eggs

Published By :-Junior Chef     Author :- Junior Chef    Published Date :- 7 December, 2012

Deviled Eggs
prepTime cookTime
15 minutes 20 minutes
Serves rating
12 ( 2 each )
Deviled Eggs
  • 5.00 / 5 5
15 votes, 5.0 avg. rating (99% score)

Summary

Eggs are very good at Breakfast time and these Deviled Eggs and a perfect source of energy with good taste so to keep you full till the lunch time.

Ingredients

  • Eggs , not fresh eggs    :- 12 large
  • Mayonnaise    :- 80 grams
  • Unsalted butter, at room temperature    :- 30 grams
  • Dijon mustard    :- 15 grams
  • Cayenne pepper    :- 1 grams
  • Salt     :- 1 grams
  • Black pepper, freshly ground    :- 1 grams
  • Chives, finely chopped    :- 8 grams

Garnish

  • Chives chopped

Preparation

  1. Place the eggs in a pot and cover with water. Bring the water to a boil. Remove the pot from the heat, cover, and let sit for 12 minutes, remove and rinse the eggs under cold running water to stop the cooking. Set aside to cool.
  2. Tap each egg gently on the counter to crackle it all over. Roll between your hands to loosen the shell. Peel, starting at the large end, while holding the egg under running water.
  3. Slice the eggs in half lengthwise, remove and place the yolks in a food processor. Set the whites aside.
  4. In the food processor, blend the yolks, mayonnaise, butter, mustard, cayenne, salt and pepper until smooth, add the finely chopped chives and stir once.
  5. Transfer the mixture to a piping bag fitted with a star tip, or use a plastic sandwich bag with the tip of one corner snipped off.
  6. Trim off the bottoms slightly of your cooked egg whites before you fill them to keep them from rolling.
  7. Pipe the yolk mixture into the egg whites.
  8. Garnish with additional chives and serve.
Deviled Eggs
Print

Recipe type: Breakfast,
Cuisine: World, American
Author:
Prep time:
Cook time:
Total time:
Serves: 12 ( 2 each )
JuniorChef.in-Eggs are very good at Breakfast time and these Deviled Eggs and a perfect source of energy with good taste so to keep you full till the lunch time.
Ingredients
  • Eggs , not fresh eggs :- 12 large
  • Mayonnaise :- 80 grams
  • Unsalted butter, at room temperature :- 30 grams
  • Dijon mustard :- 15 grams
  • Cayenne pepper :- 1 grams
  • Salt :- 1 grams
  • Black pepper, freshly ground :- 1 grams
  • Chives, finely chopped :- 8 grams
  • Garnish
  • Chives chopped
Instructions
  1. Place the eggs in a pot and cover with water. Bring the water to a boil. Remove the pot from the heat, cover, and let sit for 12 minutes, remove and rinse the eggs under cold running water to stop the cooking. Set aside to cool.
  2. Tap each egg gently on the counter to crackle it all over. Roll between your hands to loosen the shell. Peel, starting at the large end, while holding the egg under running water.
  3. Slice the eggs in half lengthwise, remove and place the yolks in a food processor. Set the whites aside.
  4. In the food processor, blend the yolks, mayonnaise, butter, mustard, cayenne, salt and pepper until smooth, add the finely chopped chives and stir once.
  5. Transfer the mixture to a piping bag fitted with a star tip, or use a plastic sandwich bag with the tip of one corner snipped off.
  6. Trim off the bottoms slightly of your cooked egg whites before you fill them to keep them from rolling.
  7. Pipe the yolk mixture into the egg whites.
  8. Garnish with additional chives and serve.

 

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