Deviled eggs
Difficulty
Easy 👌20
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 4 | eggs |
| 1 | small onion |
| ½ | lemon (juice) |
| 2 tbsp | mayonnaise |
| 1 tbsp | mustard |
| salt | |
| pepper | |
| garden cress, to garnish | |
| trout caviar, to garnish |
Metric
Imperial
How-To Videos
Utensils
- small saucepan
- cutting board
- knife
- hand blender
- small bowl
- piping bag
Nutrition per serving
Cal
120
120
Protein
7 g
7 g
Fat
8 g
8 g
Carb
6 g
6 g
Step 1/3
- 4 eggs
- 1 small onion
- small saucepan
- cutting board
- knife
In a small saucepan, bring water to a boil. Boil eggs for ca. 8 – 10 min. then transfer to an ice bath. Peel eggs and halve lengthwise, then slice a small piece of white off of the bottom of each egg to create a flush surface. Remove egg yolks with a spoon. Set aside. Mince onion.
Step 2/3
- 2 tbsp mayonnaise
- ½ lemon (juice)
- 1 tbsp mustard
- salt
- pepper
- hand blender
- small bowl
In a small bowl, combine egg yolk, mayonnaise, lemon juice and mustard. Blend until smooth. Stir in onion. Salt and pepper to taste.
Step 3/3
- trout caviar, for garnish
- garden cress, for garnish
- piping bag
Transfer egg mixture to a piping bag and pipe into the halved egg whites. Top each egg with trout caviar and garnish with garden cress. Enjoy!
in Berlin