You can’t go wrong with these quick-to-make, easy to transport and beautiful to display deviled eggs. Full of nutrition and delicious to eat, they are great for a quick boost when you are on the go or as a yummy and wholesome appetizer to add to any snack table.
Quick Deviled Eggs
This is one of those magic recipes that feels almost like cheating when you compare the tantalizing flavours produced to the amount of time and effort needed to make them. In about 30 minutes you can taste test your first deviled egg before presenting them to your guests or packaging them up for transport.
A Simple Method
First, you boil your eggs until hard. Then, after removing the shells, halve them and scoop the yolks out into a bowl, and mash. This hard-boiled yolk mash is the starting point for your zesty filling. From here you add some mayonnaise (homemade mayonnaise is best), mustard, spices and a hint of condensed milk to pull it all together. Mix it all together and separate, with a spoon or piping bag, into your waiting little egg white bowls.
Once the “hard” work is done, you can move on to serving your deviled eggs with quick to add fresh green garnishes like parsley and spring onions, and maybe even a sprinkle of warm paprika.
The time and effort required are so little. With no risks like burning or overcooking. And you can play around with the sauce and spice quantities to your heart’s content. You won’t regret making this delicious and quick deviled eggs recipe part of your staple diet.
Quick and Easy Deviled Eggs
Ingredients
- 6 Hard Boiled Eggs Halved
- 1/2 cup Mayonnaise
- 1 tsp Mustard
- 1/2 tsp Condensed Milk
- 1/2 tsp Garlic Powder
- Salt and Pepper To taste
- Spring Onion For garnish
- Parsley For garnish
- Paprika For garnish
Instructions
- Boil the eggs for 10 minutes to get them hard-boiled.
- Remove the hard boiled egg yokes from the halves. Place them in a bowl. With a fork, mash the yolks.
- Mix all the ingredients together with the yolks.
- Using a piping bag, pipe the yokes back into the white halves of the eggs,
- Garnish with parsley and spring onions.