Deviled eggs (or filled eggs) are a classic starter, that is easy to make and is simply delicious.
If you’re making it for a larger group of people or if you’re simply worried that they won’t turn out good, then I recommend to boil some extra eggs, so you have enough if some of them break.
Also, it’s good to use fresh eggs, as their shell can be removed more easily. And if some of them do break – keep them, they can be used as a sandwich filler later!
For 2 servings you need:
- 2 fresh free-range eggs
- 1 and 1/2 tbsp light mayonnaise
- 2 tsp dijon mustard
- 1 red chilli
- cress for garnish
- salt, black pepper
- Hard boil the eggs in hot water for 10 minutes. Drain immediately, place on a plate and leave to cool for at least 5 minutes.
- Carefully remove the eggshells, so the egg whites remain clean and whole.
- Cut the eggs in halves and gently remove the yolks using a spoon (don’t break the whites).
- Use the yolks for the filling: mix together with mayonnaise, mustard, season with salt and pepper if needed. Whisk until you get a smooth and thick texture.
- Roughly chop the red chilli. Add half of it in the yolk and mayo mix, stir thoroughly.
- Scoop up the filling by using two tea spoons, put it back on the egg whites.
- Sprinkle with chilli and cress for garnish before serving.
Optional: Upgrade this starter by placing it on salad leaves, adding a slice of avocado and a few chilled (pre-cooked) prawns.
Prep time: 10 mins | Cooking time: 10 mins || Total: 20 mins