Deviled eggs

Devil eggs are suitable as an accompaniment to smoked salmon, or as part of a smorgasbord or as a tapas dish. There are many recipes for devil eggs, but this is my favorite. Devil eggs are also called stuffed eggs, mimosa eggs, casino eggs, Russian eggs, Peruvian eggs and decorated eggs and were made already in the ancient Roman Empire and used as an appetizer. The dish is an old tradition in much of Europe and in the United States.

6 egg

2 tbsp mayonnaise

1 tablespoon room temperature butter

1⁄2 tsp dijon mustard

1 ss sriracha

1 tbsp chives, finely chopped + slightly for garnish

1⁄2 tablespoons leaf parsley

Add freshly squeezed lemon juice

Salt and pepper

Chili powder

Boil the eggs for 8 minutes and cool them in cold water. Pour mayonnaise, butter, mustard, sriracha, finely chopped chives and leaf parsley into a hand blender container. Divide the eggs in half lengthwise and carefully take the yolks out, without spoiling the rest of the eggs (use teaspoon). Place the egg whites on a platter, opening up. Add the yolks together with the rest of the ingredients and run the mixture with the hand blender, until smooth and creamy. Season with lemon juice, salt and pepper.

Fill the yolk mixture into a spray bag, or use a teaspoon to put the filling back into the empty egg whites. Sprinkle with some chives and chili powder.


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