Recipe for the month: Deviled Eggs

Deviled Eggs are one of the easiest appetizers to make. It’s just perfect and elegant for any occasion, especially for Easter. I remembered myself enjoying these when a dear friend, Elizabeth Job, introduced me to this appealing appetizer for one of my Christmas party. And it blew me away! I am so glad that I got to finally try these out yesterday. It’s creamy and the ingredients in it will definitely take you to new heights! All you need are some boiled eggs, scoop out the yolks, mash them and add mayonnaise, Dijon mustard, finely chopped Jalapenos, salt, pepper, paprika and fresh or dry herbs and pipe or spoon it into egg whites. There are so many variations to this and this makes it a versatile appetizer.

 

 

So here goes the recipe

Ingredients

6 large hard boiled eggs
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2 to 2 ½ tablespoons mayonnaise
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1 tablespoons of finely chopped Jalapenos

2 teaspoon Dijon mustard

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Dash of salt and pepper

Garnish: paprika, fresh or dry herbs

 

Method

Slice the boiled eggs in half lengthwise, and carefully remove yolks.

Mash yolks with a fork till its finely crumbled. Mix in mayonnaise and mustard. And then add jalapenos, salt, and pepper; stir well.

Spoon the yolk mixture into the egg whites. Or you can use a piping bag instead to fill the egg whites.

Garnish with a pinch of paprika and fresh or dry herbs and chill before serving.

 

Tips:

You can make this one day ahead and store in airtight container and refrigerate. 

For a healthier option you can substitute mayonnaise with yogurt.

For variations you can add parmesan cheese, finely crispy chopped bacon, Tuna or hot sauce

 

All Images are clicked by me