Deviled eggs

Deviled eggs

Based on 31 ratings

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
2
eggs
½
small onion
¼
lemon (juice)
1 tbsp
mayonnaise
½ tbsp
mustard
salt
pepper
garden cress, to garnish
trout caviar, to garnish
MetricImperial

Utensils

small saucepan, cutting board, knife, hand blender, small bowl, piping bag

How-To Videos

how-to-cut-an-onion

How to cut an onion

3-easy-ways-to-juice-a-lemon

3 easy ways to juice a lemon

Nutrition per serving

Cal120
Protein7 g
Fat8 g
Carb6 g
  • Step 1/3

    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.
    • 2 eggs
    • ½ 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

    In a small bowl, combine egg yolk, mayonnaise, lemon juice and mustard. Blend until smooth. Stir in onion. Salt and pepper to taste.
    • 1 tbsp mayonnaise
    • ¼ lemon (juice)
    • ½ 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

    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!
    • 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!

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