369 Park
In the Kitchen
Deviled Eggs
This is not the actual recipe picture, but is from another recipe I invented :)
Peeling tip: never use fresh eggs as they are harder to peel. Use eggs that are about 5-7 days old.
Newly found peeling method... no peeling. You must watch this video. You will never waste an egg again:
Peeling Eggs the Easy Way. I do it directly in my pot.
Also look at the pictures below. Kiddo makes a variety of fillings... avocado, and salmon. Delicious!
Ingredients
Eggs
Salt and pepper
Mayonnaise
Black olives – chopped
Dijon mustard
Stuff to sprinkle on top... chives, parsley, coriander, etc.
Boiling the eggs
Put eggs in a pot of cold water. Bring to a boil, remove from heat, cover, and time 18 min. Put under cold water immediately to prevent browning of the egg yolk.
Peel and slice
Peel and slice in half, lengthwise. Carefully remove egg yolks and place in bowl. Put egg whites aside.
The mixture
Mash yolks with fork.
Add enough mayonnaise to make a creamy mixture.
Add Dijon mustard and salt to taste.
Finely chop olives and add to mixture.
Put the mixture in a baggy, cut a small slit in one corner, and then squeeze to fill egg whites. Get fancy with it.
Garnish with small pieces of black olives or other toppings.
Compliments to Chef Chanel!
 Devilled Eggs |  Deviled Eggs |  DeviledEggs |
|---|---|---|
 Deviled Eggs |