Description
If you are looking for the perfect appetizer, these Deviled Eggs are just it! A fun fact, the name Deviled Eggs originates from an 18th-century culinary term that was used for eggs that were highly seasoned. You can enjoy them classic or take it a notch up with a variety of fillings!
Ingredients
To create the base
- 9-12 Eggs, extra large
- ⅓ cup Mayonnaise
- 1 tbsp Dijon Mustard
Method
- To a pot of boiling water, gently add 9-12 eggs. On medium heat allow the eggs to boil for exactly 12 minutes. Drain off the hot water, and fill the pot with cold water. For easy shelling, place the eggs under cold running water and gently shell the egg.
- Cut the eggs lengthwise into halves and in a bowl separate the yolks from the whites.
- To create a base for the deviled eggs fillings, add the mayonnaise and dijon mustard to the egg yolks and give it a quick mix till you get a smooth paste.
Classic
- Egg yolk base
- Mayonnaise
- Relish
- Garnish with paprika and cilantro
Hamburger
- Egg yolk base
- Mayonnaise
- Burger Patty, cut into small bits
- Bacon, fried and cut into crumble
- Mayonnaise
- Relish
- Ketchup
- Garnish with salad leaf and a small square of sliced cheese
Buffalo Chicken
- Egg Yolk base
- Mayonnaise
- Roast Chicken, chopped into small bits
- Hot Sauce
- Garnish with dill
Bacon and Caramelized Onions
- Egg Yolk base
- Mayonnaise
- Caramelized Onion, finely diced
- Bacon, fried and cut into crumble
- Garnish with a piece of crispy bacon
Prosciutto and Cream Cheese
- Egg yolk base
- Cream Cheese, softened
- Prosciutto, cuts into small bits
- Scallions/Chives, finely diced
- Garnish with scallions/chives and a small piece of Prosciutto
Guacamole
- Egg yolk base
- Avocado
- Onion, finely chopped
- Tomato, finely chopped
- Garlic, finely chopped
- Lime Juice, a few drops
- Garnish with finely chopped cilantro and a small piece of Tortilla chip
