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Deviled Eggs Recipe - how to make deviled eggs

Deviled Eggs Recipe

Eggs are an excellent food source for humans and animals alike. They provide protein, vitamins, minerals, fats, and many other nutrients that we need to live. Eggs have been around since ancient times and were even eaten by dinosaurs! Eggs are still a popular food choice due to their versatility and affordability.

In terms of nutrition, eggs are high in protein and low in fat. Protein is necessary for muscle building and repair, while fat provides energy for our bodies. In addition, eggs are rich in vitamin B12, iron, zinc, selenium, and riboflavin. These vitamins help keep us healthy and energized.

The nutritional value of eggs is not just limited to the yolk. The white contains a lot of protein and is a good source of fiber. The shell of an egg is also packed full of protein and calcium.

Eggs are versatile and can be enjoyed in many different ways. You can eat them plain, scramble them, boil them, fry them, make omelets, and much more. If you want to enjoy some delicious breakfast foods, try making these recipes below.

Deviled Eggs Recipe

In this recipe, the eggs are boiled and cooled, peeled, and cut in half. The yolks are then removed, placed in an alkaline vessel, and mixed with other ingredients such as mayonnaise, mustard, pickle relish, vinegar, and other spices and herbs. It is then made into a smooth paste which is used to fill the hollow egg whites. Main Ingredients: Eggs, Mayonnaise, Alternative names: stuffed eggs, Russian eggs, dressed eggs

how to make deviled eggs

Yield: 12 servings

Total: 35 min.

Prep: 20 min

Cook: 15 min

Ingredients for Deviled Eggs

12 large eggs

1/8 teaspoon ground red cayenne pepper

1/2 cup mayonnaise (light)

1/4 cup red pepper, finely chopped

2 tbsp cornichons or dill pickles, finely chopped

Salt to taste.

2 tablespoons of finely chopped fresh dill leaves, plus leaves for garnish

1/4 cup carrot, finely chopped

Directions for Deviled Eggs Recipe

a large saucepan fills with water and brings it to a boil. Lower the eggs into the water one by one. Decrease the heat and cook for 12 minutes. Remove the saucepan from the heat and allow it to cool, removing the shells when the eggs are cool enough to handle. Cut each egg in half crosswise and transfer the yolks to a large bowl. Add the yolks, cayenne pepper, mayonnaise, and 1/4 teaspoon salt, or to taste, and mix until smooth. Now add carrots, black pepper, dill, and cornichons and stir until well mixed. Spoon the yolk blend into each egg's white half. Place on a serving platter. Garnish with dill.