deviled eggs

Deviled eggs, or here Mimosa Eggs (I am part French what can I say?) are often a forgotten friend. Too easy to prepare? Too cheap? Too quick to make? Too good? Perhaps we have been snobbing it… But in any case, it will always be a helpful and yummy  treat when you realize that you fridge is empty and that your friends are coming over. In 15 minutes! The secret to a good “deviled eggs”? The mayo. In this recipe I have put industrial mayo that you you probably already have in your fridge but it tastes much better when it is home-made. You will see at the end of the video recipe for the real French Mayonnaise from The French Cooking Academy.  There are thousands of possible variations for this dish, but let’s start by the basic, shall we?

The how-to Deviled Eggs recipe

deviled eggs


Print Recipe
Deviled Eggs, Eggs Mimosa, Stuffed Eggs. A brunch quick fix! Yum
Course Starter
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Starter
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Put water to boil.
  2. When the water boils, gently add the eggs (with a skimmer if you have one) and let them cook for 10 minutes.
  3. Chop the chives and reserve.
  4. Peel the egg (try rolling it on a table to help cracking the shell). Cut it in half (vertically) and with a small spoon take the yolk out and put it in a bowl.   Smash the yolks. Put the whites on a plate.
  5. Put half of the yolk in a new bowl and mix it with 2 tablespoons of mayo and some chopped chives.
  6. Fill the empty whole in the whites with the yolk-mayo-chives mixture. Top it with the unused smashed yolk.
  7. Season it with chopped chives, salt & pepper.
  8. Ready to eat. Bon appétit!
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