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Deviled Eggs

Demonstrated by Betty Bannerman Busciglio, fine cooking teacher and former caterer.
Ingredients
  Eggs 4 , hardboiled
  Dijon mustard 1 Teaspoon
  Mayonnaise 2 Tablespoon
  Hot sauce 5 Drop
For garnish
  Black olives 2 , sliced
  Parsley 1 Tablespoon, chopped
  Red bell pepper 1 Tablespoon, julienned
  Cayenne pepper 1 Dash
Directions

GETTING READY
1. Hard boil the eggs. Let it cool and peel. Set aside.

MAKING
1. Cut the eggs from both the end and cut in middle.
2. Scoop out the yolks from the eggs and place in a bowl.
3. Mash the yolks and add in Dijon mustard, mayonnaise and hot sauce. Stir well all the ingredients.
4. Fill the yolk mixture in a pastry bag and fill the eggs.

SERVING
5. Garnish with parsley and olives, sprinkle cayenne pepper over it and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Taste: 
Savory
Feel: 
Smooth
Method: 
Deviled
Ingredient: 
Egg
Interest: 
Healthy
Preparation Time: 
10 Minutes
Servings: 
2

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