Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

March 10, 2021

DEVILLED EGGS

DEVILLED EGGS Ingredients 6 hard-boiled eggs 2 tablespoons mayonnaise 2 teaspoons Dijon mustard 1 medium sized onion chopped finely 2 […]

DEVILLED EGGS
Ingredients
6 hard-boiled eggs
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
1 medium sized onion chopped finely
2 tablespoons finely chopped coriander leaves or parsley
1 teaspoon freshly ground black pepper
Salt to taste
Slice the hardboiled eggs lengthwise.
Scoop out the yolks with a teaspoon into a suitable bowl and then mash well.
Add the mayonnaise and Dijon Mustard until desired consistency is reached.
Stir in the onion and most of the chopped coriander leaves or parsley.
Add salt and pepper to taste.
Using a small teaspoon or pastry bag, fill egg white halves with the yolk paste.
Garnish with the remaining chopped coriander leaves or parsley.
Sprinkle a little pepper and/or paprika, if desired.
Serve on a bed of lettuce leaves with sliced tomatoes around the plate.

(Visited 18 times, 1 visits today)
Article written by Bridget White-Kumar
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram