After Easter we got lots of hard boiled eggs. If you are tired to eat them like that you can try to make egg salad or deviled eggs. This year we made deviled eggs.
Deviled are beautiful and elegant appetizers. They also are very easy to make and you don’t need too many ingredients.
So take your Easter eggs and peel them. The tricky part is when you fill the eggs, so be very carefully. You can use a spoon or a bag to pipe the filling.
– 6 large eggs peeled
– 2 to 2 1/2 tablespoons mayonnaise
– Salt and pepper
– Minced dill
– Mayonnaise for garnish
– Red pepper for garnish
Slice the eggs down their length, from top to bottom. Use your fingers or a spoon to remove the yolks from the whites. Transfer all the yolks to a mixing bowl. Arrange the empty whites on a platter, cut-side up.
Mash the yolks with a fork until they are completely crumbled. Add 2 tablespoons of mayonnaise and mix it. If the filling feels too stiff, add more mayonnaise a small spoonful at a time. Add the dill.
Season to taste with paprika, salt and plenty of pepper.
Use a spatula to scoop all the filling into a plastic bag or piping bag. Press the bag with your hands to push all the filling to one corner and press any air out of the top. If using a plastic bag, snip one corner off with a pair of scissors. Pipe the filling into the cup of each egg white, filling the cups so that the filling mounds a little over the top. Squeeze the bag from the top to force the filling downward. If you don’t have a bag use a teaspoon. It’s easy to control the quantity.
Now you can start decorating the eggs. Put a slice of the red pepper, a tea spoon of mayonnaise and some dill.
You can make any filling you like and garnish any way you like it. Enjoy!
Deviled eggs are best eaten within 24 hours. Leftover deviled eggs can be kept refrigerated for several days, but may not look as pretty.