30 min
Easy
4 pers.
These Easter devilled eggs to be prepared the day before are a fresh and colorful addition to your Easter meal! Easy to make and perfect for the run-up to the big day, they make a delicious starter with a creamy filling made with egg yolk, homemade mayonnaise and herbs. Beautifully presented on a bed of salad or in the shape of little chicks, they will delight young and old alike. A clever and tasty recipe, just take it out of the fridge just before serving!
Ingredients
- Egg(s)8
- Mayonnaise4 tbsp
- Mustard1 tsp
- Parsley2 sprig(s)
- Salt
Preparation
- Step 1Carefully place the eggs in a saucepan, cover them with cold water and add a pinch of salt.
- Step 2Bring to the boil and cook for 10 minutes once the water has boiled to make hard-boiled eggs.
- Step 3Once cooked, immediately plunge them into ice water to stop the cooking process and make them easier to peel.
- Step 4Carefully peel the eggs, then cut them in half lengthwise.
- Step 5Collect the yolks and set the hollowed-out whites aside on a plate.
- Step 6Mash the yolks with a fork in a bowl until you get a sandy texture.
- Step 7Add the mayonnaise and mustard, then mix vigorously to obtain a smooth and creamy mixture.
- Step 8Season to taste with salt (and a little pepper if you like).
- Step 9Finely chop the parsley and add it to the mixture for a touch of freshness.
- Step 10Using a small spoon or a piping bag, fill the egg whites with the yellow filling.
- Step 11Arrange the deviled eggs on an attractive plate or a bed of salad to show them off.
- Step 12Cover them with cling film and leave them in the fridge overnight. They will be even better the next day!
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