A simple recipe for you to jazz up your table, for this Easter Sunday brunch, any Sunday brunch or just a little nibble. Nothings as effortless as deviled eggs. Even if you forgot about the whole Easter thing, you could whip some up in a jiffy and still shine like the kitchen god(dess) you are ; )
This recipe is actually my mom’s so it’s safe to say it’s been successfully tried and tested many times. It only requires a few ingredients and although I think it’s just a lil bit prettier to pipe the egg yolk cream into the egg whites, it’s perfectly ok to just spoon them in.
This is a very classic version of deviled eggs, but you could spice things up by adding some bacon crumbs or some seasoned shrimps on top, or even just a simple sprinkle of paprika or curry powder can change the look and flavor tremendously. I once had deviled eggs with some super crispy chicken skin and it was delish! Just have some fun with it.
6 eggs, hard boiled
3 tbsp mayonnaise
2-3 tsp piccalilli mustard
pinch of salt and pepper
Cut eggs in half and gently scoop/push out the egg yolks.
Mix together with the mayo, mustard, salt and pepper.
Next press your mixture through a fine sieve to get all the lumps out and pipe/scoop it back in the egg whites.
Told you it was easy!
If you liked this recipe, be sure to check out my other recipes here.