Recipe for deviled eggs
Deviled eggs. It sounds intense, but the combination of eggs and the spicy sauce works well together because the eggs are very mild and the yolk can balance the chili so it doesn’t become too overpowering.
In my view, it’s one of the great American dishes, and they are perfect for lunch or the Easter table.
We often make them for the whole family with varying amounts of chili. The strongest ones have a line of chili sauce across them – the kids don’t touch those 🙂
Ingredients
- 12 pcs. Egg
- 56 gram Mayonnaise
- 10 gram Mustard
- 6 gram Salt
- 1.15 gram Paprika
- Chilli sauce E.g. Sriracha sauce
- Paprika For garnish
Instructions
- Boil the eggs for 10 minutes so they are at least soft-boiled. Most prefer them hard-boiled - that takes about 12 minutes.
- Once they're done, place them in cold water so they don't continue cooking.
- Peel the eggs and cut them lengthwise.
- Carefully remove the yolks and place them in a bowl.
- Mash them (e.g., with a fork) together with mayo, mustard, salt, paprika, and chili sauce (adjust the amount to taste).
- Taste and add more salt or white pepper/cayenne pepper if needed.
- Now just return the yolk mixture to the eggs and sprinkle with a bit of paprika.
- This can be done with a spoon or by using a piping bag for a neater appearance.
- Serve on a platter and they can easily be eaten with the fingers. Optionally, have the chili sauce on the side for those who like it spicy!
Notes
Use your favorite chili sauce. Sriracha is a well-known favorite, but some may prefer a sweeter or smokier variant.