Deviled eggs
The warmth has finally arrived. With it comes the barbecues, picnics, days at the beach, etc. Everything but heavy meals. My appetite is usually inversely proportional to the temperature, which means that during warm weather I can only eat fresh salads, fruit, yogurts, and similar foods. One of the aliments that I always rely on are eggs: super nutritious and versatile, and make great beach and picnic food.
Below you can find my recipe for deviled eggs. These are basically hard boiled eggs whose yolk is removed and mixed with spices. The cavity left on the boiled white is then filled with the yolk mixture. It is a great option for Summer snacks and it stands beautifully as appetizer on a more formal meal.
For 12 deviled eggs:
6 eggs
1/2 tablespoon of Dijon mustard
1/2 teaspoon of Paprika
1/4 teaspoon of dried oregano
1 tablespoon of olive oil
Lemon juice to taste
Salt and white pepper to taste
Thyme leaves to finish (either fresh or dried)
Put the eggs in a pan big enough to hold them in a single layer , cover them with cold water, and place the pan on top of a medium high stove. Add salt to taste. Bring the water to a boil and let the eggs cook for about 12 minutes. This method of cooking the eggs prevents them from cracking.
When the eggs are cooked, drain them and place them under cold running water. When they are manageable, peel them and cut them in half, lengthwise. With a spoon, gently remove the yolks and place them into a bowl, setting the shells aside. Add the mustard, the paprika, the oregano, and the olive oil and mix everything very well until obtaining a homegenus and soft mixture. Season with salt, white pepper, and lemon juice to taste, mixing everything very well, again.
With a teaspoon, or a pastry bag, fill the shells with the yolk mixture and sprinkle with thyme leaves. You can serve it warm or put the eggs in the fridge to cool them before serving.
There you have it! Deviled eggs: being for bringing to the beach or to serve as appetizer for your next party, they will always make you feel good. Nutritious, very tasty, healthy, and super easy to make. What could we ask more during a hot Summer?
Happy cooking and Bon Appetit!!
Below you can find my recipe for deviled eggs. These are basically hard boiled eggs whose yolk is removed and mixed with spices. The cavity left on the boiled white is then filled with the yolk mixture. It is a great option for Summer snacks and it stands beautifully as appetizer on a more formal meal.
For 12 deviled eggs:
6 eggs
1/2 tablespoon of Dijon mustard
1/2 teaspoon of Paprika
1/4 teaspoon of dried oregano
1 tablespoon of olive oil
Lemon juice to taste
Salt and white pepper to taste
Thyme leaves to finish (either fresh or dried)
Put the eggs in a pan big enough to hold them in a single layer , cover them with cold water, and place the pan on top of a medium high stove. Add salt to taste. Bring the water to a boil and let the eggs cook for about 12 minutes. This method of cooking the eggs prevents them from cracking.
When the eggs are cooked, drain them and place them under cold running water. When they are manageable, peel them and cut them in half, lengthwise. With a spoon, gently remove the yolks and place them into a bowl, setting the shells aside. Add the mustard, the paprika, the oregano, and the olive oil and mix everything very well until obtaining a homegenus and soft mixture. Season with salt, white pepper, and lemon juice to taste, mixing everything very well, again.
With a teaspoon, or a pastry bag, fill the shells with the yolk mixture and sprinkle with thyme leaves. You can serve it warm or put the eggs in the fridge to cool them before serving.
There you have it! Deviled eggs: being for bringing to the beach or to serve as appetizer for your next party, they will always make you feel good. Nutritious, very tasty, healthy, and super easy to make. What could we ask more during a hot Summer?
Happy cooking and Bon Appetit!!
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