Deviled eggs may become your superhero in the kitchen. Maybe the in-laws have invited themselves over for lunch on Sunday, but you don’t have time to do some shopping? Or perhaps your friends have suddenly arrived at your doorstep and you don’t want to be rude, so you invite them to stay for dinner – and you don’t know what you’re going to make?
Don't worry, and most importantly, don't panic! Everyone always has a few eggs at home, or at least it’s an inexpensive ingredient that doesn’t require special storage conditions, which is why you can save dinner with a classic: Deviled eggs!
Easy to make, this recipe works well as an appetizer, an aperitif, or even a cold, summery main course! And if you want to make them a little tastier than usual, we’ve got your back!
Discover three of our best recipes for deviled eggs below, with a variety of new and exciting ingredients to add to the filling, and browse the photo gallery above for some useful tips on the best way to cook them!
Deviled Eggs with Avocado Mousse
Ingredients:
8 eggs
8 anchovy fillets in oil
2 avocados
1 tomato
1 clove of garlic
1 lemon
1 red chili pepper
Fresh dill
Extra-virgin olive oil
Salt to taste
Method:
First, boil the eggs in water. Shell and let cool. Then prepare the mousse: Start by crushing the garlic until it is reduced to a cream. Add the creamed garlic to the olive oil. In the meantime, blanch the tomato by first adding it to boiling water and then peeling it under cold, running water.
Dice the tomato once you’ve peeled it. Remove the pits from the two avocados and remove the pulp from the hard outside skin using a teaspoon.
Add the avocado pulp to a food processor with the garlic oil, lemon juice, and the diced tomato. Then add the cooked yolks from the hard-boiled eggs. Blend until smooth like a purée. Adjust salt and red pepper to taste. Use this mixture to fill the eggs.
After filling, garnish the deviled eggs with half an anchovy fillet (previously rinsed and dried with paper towels) and fresh dill to taste.
Deviled Eggs with Pickled Vegetable Tartar
Ingredients:
8 eggs
8 anchovy fillets in oil
Pickled vegetables
Mayonnaise to taste
Method:
First, boil the eggs in water. Shell and let cool.
With the help of a mincing knife, finely chop the pickles and anchovy fillets, then in a bowl add them to the firm yolks and 4 tablespoons of mayonnaise.
Mix everything and with the mixture, fill the firm egg whites.
Deviled Eggs with Mascarpone and Chives
Ingredients:
8 eggs
5 oz mascarpone
4 tsp chives
Salt and pepper to taste
Method:
First, boil the eggs in water. Shell and let cool.
In the meantime, add the mascarpone, the chives, and the cooked eggs yolks to a bowl and blend together.
Add salt and pepper to taste. Fill the cooked egg whites and serve!