Deviled Eggs / Oua umplute

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Posted By: Dan Petra
Posted In:  Appetizers
Page Views:  3928 views
Preparation Time:  15 minutes
Cooking Time:  15 minutes
Course: breakfast


Other Info

servings: 6-10

Ingredients

U.S.

Ingredients

European

12

Eggs

12

1

Onion (small)

1

¼ c

Mayonnaise

60 ml

2-3 Tbs

Mustard

2-3 Tbs

To taste

Paprika

To taste

To taste

Cayenne

To taste

To taste

Salt

To taste

To taste

Pepper

To taste


Directions

1. In a large pot, pace the 12 unbroken eggs and just enough water to cover the eggs.

2. Bring the water to a boil over a medium-high flame.

3. Allow the eggs to boil for 10 minutes (to make sure they are cooked through to the center).

4. Once cooked, drain the water from the eggs and run cool water over them.

5. Set aside until completely cooled.

6. Once cooled, peel the eggs and slice them in half length-wise.

7. Scoop out the yolks and place them in a small bowl.

8. Grate or finely chop the onion and set aside.

9. Mash the yolks and add the onion, mayonnaise, mustard and each of the spices.

10.   Adjust the spices according to your taste.

11.   Stuff the egg whites with the yolk mixture and add a dash of paprika on top.

12.   Serve cold.

 

Notes:  These eggs are a nice addition to lunch as well as being a popular appetizer. For a fancy presentation, garnish with black olives and dill.

 

Variations: For a thicker stuffing, add less mayonnaise and mustard.  For a thinner stuffing, add a small grated pickle along with its juice and then add more mayonnaise. For more zip, use mustard with horseradish or other spicy mustard.  Sugar can be added for a sweeter taste and the spices can be eliminated or added to as your taste buds desire.

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