Deviled Eggs are one of those dishes that are so simple to make and taste amazing but are rarely made. This recipe is ideal for starters, buffets, appetizers and as a side dish. Adding the gherkins and jalapenos to simple boiled eggs gives a lovely hit to this dish. These are superb when served alongside Shrimp Tempura, Scallops with Prosciutto and Pea and Potato Samosas – Simple Recipe. The different texture and flavours compliment each other for a plate of the worlds cuisine. Also, this recipe can be made in advance and stored in the fridge. I have also made these for family picnics as they add a variety to the norm.
Deviled Eggs
A lovely little snack that is a must for any gathering
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Servings: 6 people
Calories: 19kcal
Ingredients
- 6 large eggs free range hard boiled
- 2 tbsp mayonnaise
- 1 tsp English mustard
- 2 fresh gherkins finely diced
- 1 fresh jalapeno finely sliced
- salt to taste
- black pepper to taste
Instructions
- Cook the eggs in boiling water for 6 minutes and allow to cool6 large eggs
- Peel shells off cooled hard-boiled eggs; slice into halves lengthwise
- Remove yolks from whites and place in a small round bowl
- Mash yolks with a fork into fine pieces
- Add 2 heaping tablespoons Mayonnaise, yellow mustard, diced gherkins and finely chopped jalapeno and salt and black pepper to taste2 tbsp mayonnaise, 1 tsp English mustard, 2 fresh gherkins, 1 fresh jalapeno, salt
- Stir mixture until creamy
- Spoon mixture into a piping bag or similar
- Squeeze mixture into egg white halves.
- Sprinkle tops of filled deviled eggs with paprika.
- Chill in refrigerator 1 to 2 hours or until cold before serving.
Notes
You can always use a zip-lock sandwich bag if you don’t have a piping bag – seal bag and snip off one corner of the bag.
Nutrition
Calories: 19kcal | Carbohydrates: 1g | Protein: 0.04g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Cholesterol: 1mg | Sodium: 45mg | Potassium: 0.4mg | Sugar: 0.3g