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Deviled Eggs
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Deviled Eggs

Deviled eggs (œufs mimosa) are hard-boiled eggs whose white shells are filled with a mixture of yolk and mayonnaise.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 people
Calories: 286 kcal
Course: Appetizer
Cuisine: French

Ingredients

  • 4 egg at room temperature, large
  • 3 tablespoons mayonnaise
  • salt
  • black pepper
  • parsley (or chives, finely chopped)
Equipment
  • Skimmer
  • Grater
  • pastry bag

Instructions

    Cup of Yum
  1. Bring a large quantity of water to a boil in a saucepan.
  2. When the water is boiling, carefully add the eggs with a spoon and boil them for 10 minutes to obtain hard-boiled eggs.
  3. 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.
  4. Cut the eggs in half lengthwise then gently remove the yolks without damaging the whites.
  5. Place the whites in a serving dish.
  6. 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.
  7. Reserve a little egg yolk in a bowl that will be used later for the final decoration.
  8. Then add the mayonnaise to the egg yolks and gently beat the mixture.
  9. Add a pinch of salt and pepper and mix.
  10. Using a teaspoon or pastry bag, fill each egg white with the mixture.
  11. Sprinkle with the reserved grated egg yolk and parsley (or chives).