Deviled Eggs
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Deviled Eggs
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Deviled eggs (œufs mimosa) are hard-boiled eggs whose white shells are filled with a mixture of yolk and mayonnaise.
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Ingredients
- 4 egg at room temperature, large
- 3 tablespoons mayonnaise
- salt
- black pepper
- parsley (or chives, finely chopped)
Equipment
- Skimmer
- Grater
- pastry bag
Instructions
- Bring a large quantity of water to a boil in a saucepan.
- When the water is boiling, carefully add the eggs with a spoon and boil them for 10 minutes to obtain hard-boiled eggs.
- Take the eggs out of the pan using a slotted spoon and plunge them into very cold water for a few minutes to stop the cooking and cool them for a few minutes. Peel them.
- Cut the eggs in half lengthwise then gently remove the yolks without damaging the whites.
- Place the whites in a serving dish.
- In a container, mash the yolks to obtain a homogeneous mixture. To do this, use a fine grater to have a lighter and more grainy mixture.
- Reserve a little egg yolk in a bowl that will be used later for the final decoration.
- Then add the mayonnaise to the egg yolks and gently beat the mixture.
- Add a pinch of salt and pepper and mix.
- Using a teaspoon or pastry bag, fill each egg white with the mixture.
- Sprinkle with the reserved grated egg yolk and parsley (or chives).
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