How do you like your eggs? Soft-boiled, hard-boiled, poached, scrambled, sunny side up or…DEVILED?
Deviled eggs are hard-boiled eggs that have been shelled, cut in half and filled with a paste made from the egg yolks mixed with other ingredients. The recipe is based on the principle, more flavour, more savour.
We, humans, are inventive when it comes to transforming simple things into more complex ones, even beautiful. In this case – eggs.
So, trust me when I say that DEVILED eggs are such a relish. They are delicious and savoury, ideal as an appetizer, main course, or even snack.
So how long you should to boil eggs to get the perfect hard-boiled eggs?
10 minutes, and do not count the time you set them over the stove. Count 10 minutes from the moment the water starts to boil. That is when the proper process of hard-boiling begins. Before that is just a warm-up.
However, if you would like a bit softer eggs, boil for 8 minutes; for mild soft – 6 minutes; 4 minutes if if you want to dip bread in the perfectly liquid yolk.
There are many ways and combinations to make the filling for deviled eggs. Although some prefer the classic mix with mayonnaise, mustard, vinegar, and diced pickle; others get creative with more ingredients and herbs.
I prefer the second category. Hence, the jalapeños, capers, tuna, chilli flakes and parsley in my deviled eggs.
Read the recipe card for the exact quantities and method.
This recipe is also called Russian eggs, stuffed eggs or in my language “ouă umplute“.
You may typically see them on a holiday table. However, I enjoy making and storing them in the fridge from time to time. Deviled eggs are a delicious high protein snack that keeps the hunger at bay.
- 4 large eggs
- 60 g of Mayonnaise
- Tuna chunks in spring water (drained) – 100g
- Capers 20 g
- Jalapenos 10 g (canned)
- ¼ tsp of freshly ground black pepper
- A pinch of chilli flakes
- Optional to serve: Parsley and Lemon juice
Boil eggs for 10 minutes then cool them under running water for 1-2 minutes and remove the shells. I’ve noticed also that cool water helps to peel them easily.
Cut the shelled eggs in half and scoop out the yolks. Set the little white egg boats aside, preferably on a large plate.
Place the yolks in a medium-sized bowl and mash them with a fork.
Dice canned jalapeños and capers. Toss them into the bowl. Add the drained tuna chunks and stir in the mayonnaise. Mix well until the ingredients are smoothly blended.
Season with crushed chilli flakes and freshly ground black pepper. Mix one more time. Sprinkle each stuffed egg with chopped fresh parsley. Store the devilled eggs in the fridge for up to three days. Enjoy!
Nutrition per Serving
Did you know why they are called “deviled”? Because traditionally, they are hot and spicy like the devil representation itself. This fact makes the eggs much more interesting.
P.S: On the image above is a sneak peek of my new DIY hobby – painted nails with gel colouring.
I found this nail set on Amazon with UV lamp, colours and everything you need to make nails pretty. It had such an excellent price that I couldn’t help myself and bought it. Now I can make nice photos for my blog that include my hands as well.
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