Deviled eggs (or filled eggs) are a classic starter, that is easy to make and is simply delicious.
If you're making it for a larger group of people or if you're simply worried that they won't turn out good, then I recommend boiling some extra eggs, so you have enough if some of them break.
Also, it's good to use fresh eggs, as their shell can be removed more easily. And if some of them do break - keep them, they can be used as a sandwich filler later!
Deviled eggs with chili
- 2 fresh free-range eggs
- 1 ½ tablespoon light mayonnaise
- 2 teaspoon dijon mustard
- salt and black pepper to taste
- 1 red chili
- fresh cress for garnish
- Hard boil the eggs in hot water for 10 minutes. Drain immediately, place on a plate and leave to cool down for at least 10 minutes.
- Carefully remove the eggshells, so the egg whites remain clean and whole.
- Cut the eggs in halves and gently remove the yolks using a spoon (don't break the whites).
- Use the egg yolks for the filling: mix together with mayonnaise, mustard, season with salt and pepper if needed. Whisk until you get a smooth and thick texture.
- Slice the red chili. Finely chop half of it and add it in the yolk and mayo mix, stir thoroughly.
- Scoop up the filling by using two teaspoons, put it back on the hard-boiled egg whites.
- Sprinkle with sliced red chili and cress and enjoy!