Name: Deviled Eggs
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 24 Halves
Ingredients: 12 Medium Eggs ((24 halves)); 80 g Butter (, soften); 2 tsp Mayonnaise; 2 tsp Mustard; Salt (to taste (if using unsalted butter)); 12 Medium Eggs ((24 halves)); 80 g Unsalted Butter (, soften); 2 tsp Mayonnaise; Anchovies ((start with 2-3 and adding more only after you taste it as they are really salty)); 12 Medium Eggs ((24 halves)); 80 g Butter (, soften); 2 tsp Mayonnaise; 10 Olives (, pitted); Paprika (to taste); Chili (to taste (each chili is different so add only a bit before tasting it first))

Deviled eggs are one of the party snacks that are easily prepared and people love them.

I have here 3 options for their filling but the choices are endless and you can easily improvise by adding your favorite ingredients creating your unique version of this tasty snack!

Deviled Eggs

I have here 3 options for their filling but the choices are endless and you can easily improvise by adding your favorite ingredients creating your unique version of this tasty snack!

Prep Time30 mins

Cook Time10 mins

Total Time40 mins

Course: Appetizer, Party Food

Servings: Halves

Ingredients

Mustard Filling:

12 Medium Eggs (24 halves)
80 g Butter , soften
2 tsp Mayonnaise
2 tsp Mustard
Salt to taste (if using unsalted butter)

Anchovy Filling:

12 Medium Eggs (24 halves)
80 g Unsalted Butter , soften
2 tsp Mayonnaise
Anchovies (start with 2-3 and adding more only after you taste it as they are really salty)

Olive & Chili Filling:

12 Medium Eggs (24 halves)
80 g Butter , soften
2 tsp Mayonnaise
10 Olives , pitted
Paprika to taste
Chili to taste (each chili is different so add only a bit before tasting it first)

Instructions

Hard-boil the eggs. Let them cool down (pour cold water over them to speed up the process) before peeling the shells off.
Cut each egg in half, take out the yolks and place them in a food processor. Add the rest of the ingredients and process until smooth. Taste it. Add more seasoning, if required.
Fill a piping bag (fitted with a star piping nozzle) with the egg mixture and fill the egg whites.
Garnish with parsley (or paprika, olives, …) and serve.