Try
this easy deviled egg recipe
While
some deviled egg recipes may be difficult, this
one is really easy to make, easy on the eye and
is really really tasty. A classic!
Deviled
eggs make a great addition to any light meal -
breakfast, brunch, lunch or a light supper. Their
decorative qualities make them especially useful
when entertaining, too.
For
best results, I suggest you read my 5
tips for boiling the perfect egg before you
prepare this recipe.
This
recipe has a printer friendly version, minus all
the text and adds. To open it, just click on the
printer icon or on 'Print recipe' above the recipe
instructions.
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Classic
deviled eggs
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Serves
12
Ingredients:
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6
hard-boiled eggs, peeled
and sliced lengthwise |
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4
tablespoons mayonnaise.
Light or reduced fat mayonnaise
will also give great results. |
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1/2
teaspoons mustard powder |
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1/2
teaspoon white vinegar |
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2
green onions, very thinly
sliced (slice a little of
the green and keep separate
from white) |
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¼
cup fresh parsley, finely
chopped |
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Salt
and freshly ground black
pepper to taste |
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Paprika,
optional, for garnish |
Preparation:
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Halve
the eggs and scoop the yolks
into a small bowl. Mash
well with a fork |
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Add
mayonnaise, mustard powder
and vinegar until desired
consistency is reached.
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Stir
in white part of sliced
onion and most of the chopped
parsley. Taste and add salt
and pepper to taste. |
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Using
a small teaspoon or pastry
bag, fill egg white halves
with the mixture. Sprinkle
with sliced green onion,
remaining parsley and paprika. |
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You
can prepare this dish in
advance - cover lightly
with plastic wrap and refrigerate
for up to 24 hours before
serving. |
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