Deviled eggs

Based on 30 ratings
Julie

Julie

Editor-in-Chief

Difficulty

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

Ingredients

Servings:-4+
eggs
small onion
½ lemon (juice)
2 tbsp mayonnaise
1 tbsp mustard
salt
pepper
garden cress, to garnish
trout caviar, to garnish
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
120
Protein
7 g
Fat
8 g
Carb
6 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.
    • eggs
    • 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.
    • 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

    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!