Deviled Eggs
I can never skip deviled eggs on the menu. They’re a must-have dish for me and my Mom. I’m glad to say that many restaurants and cafes have added deviled eggs to their menus, giving me more opportunities to try them out.If you plan to cook them at home, deviled eggs can be somewhat complicated. However, I like them even more a simple form.I’ve loved this dish for years, but I have never tried it at home. Then, recently, I visited a friend of mine, who had super-tasty deviled eggs ready for me for a lunch. They were so yummy that I ended up asking her how she made them. And guess what? The recipe was so simple that anybody can follow it, to make delicious deviled eggs. I’m not a cooking expert myself, but I tried the recipe she gave me and I was so proud to see, and of course to eat, my deviled eggs.If only I knew it earlier that deviled eggs are so easy to make, I wouldn’t have visited restaurants so often in search of them. Well, I’m glad I know it now.Before I share this super-easy deviled eggs recipe with you, here is a tip you need to keep in mind, before starting with the cooking process: the key to making super-tasty deviled eggs, is to boil the eggs perfectly - don’t half boil or over boil.
- 1 ½ tbsp drained capers
- 3 tbsp mayonnaise
- 2 tbsp cannaoil
- 1 ½ tbsp red onion (chopped)
- green scallions (sliced)
- salt and pepper, use as per your preference
- 6 large eggs, hard boiled and peeled
- 1 ½ tbsp Dijon mustard
- Hard boil eggs in water with some salt. Remove from heat & replace hot water with cool/cold water & let sit until eggs are cool enough to touch & peel.
- Carefully, peel hard boiled eggs, and cut them into halves, separating the yolks. Reserve yolks in a small mixing bowl.
- Combine cooked egg yolks with the mayonnaise, onion, capers, canna-oil, Dijon mustard.
- Add salt & pepper to the mixture, to your own taste.
- Fill the egg whites halves with this mixture, using a pipe or spoon.
- Use scallions for garnishing.
Deviled Eggs by BMWO
