Deviled Eggs – I could eat them all day long!
When we want to eat something “good and special,” this deviled egg recipe is one of the first ones we make. During the holidays, I can say that this recipe is a staple on our table, and our friends know it very well.
The recipe is quite simple and based on ingredients that are almost always in our house. In fact, I think they are in most houses, not to mention that they are not expensive. I usually use duck or goose pâté, but everyone can use what they like best. To each their own.
This is our recipe, and we hope you like it too!
P.S. Explore the appetizer category for more recipes to wow your guests.
Deviled eggs
Stuffed eggs, commonly referred to as deviled eggs or dressed eggs, are prepared by hard-boiling eggs, removing their shells, halving them, and then filling them with a seasoned mixture typically comprising the egg yolks combined with ingredients like mayonnaise, mustard, or even pate. These delectable appetizers offer a delightful blend of flavors and textures, making them a popular choice for gatherings and parties.
Medium
Equipment
1 pot
1 bowl
1 fork
1 whisk
1 wooden spoon
Ingredients
10 eggs- 200 g pork pâté or what kind of pâté you want like duck or goose pâté
- 1 tsp ground black pepper
For mayonnaise
- 2 eggs
- 200 ml sunflower oil
- 1 tsp mustard
- 1 tsp sugar
- 1 lemon
Instructions
- We put the eggs to boil and let them boil for about an hour over low heat. After they are well boiled (hard), we put them in cold water to cool. After they have cooled, we peel them and cut them lengthwise. We remove the yolks and put them separately: 3 yolks for mayonnaise and 7 yolks we will use for the paste with which we will fill the eggs.
- We make mayonnaise as in this recipe, this time using two raw yolks.
- We mash the 7 hard yolks well with a fork, then add the pork pâté. We also add a few tablespoons of mayonnaise and mix well until we obtain a thick paste. We add salt and pepper to taste.
- We arrange the cut egg whites beautifully and carefully on a platter 🙂 In order to fit them better, we can cut the bottom slightly and put the small resulting slices of egg white aside. We start to fill the eggs easily using a teaspoon with the pâté paste obtained from the previous step and finally pour a layer of mayonnaise. On each filled egg we can now put (or before pouring the mayonnaise, as you wish), like lids, the thin slices of egg white that we put aside. They are kept cold and taken out of the refrigerator about 15 minutes before serving (to feel their taste as intense as possible). Enjoy!
Notes
This is our recipe for deviled eggs and we hope you like it too!
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Tried this recipe?Let us know how it was!