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
3 easy ways to juice a lemon
Nutrition per serving
Cal120
Protein7 g
Fat8 g
Carb6 g
Step 1/3
- 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
- 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
- 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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