Delicious “Deviled Eggs “
Eggs are found in most refrigerators, and this basic product is pleasant in taste and high in protein. Of course, it also has the advantage of affordability. Egg is a multi-purpose product, and devil’s eggs can also be made in several ways.
The so-called devil’s eggs are a delicious and easy dish. They can be combined with a variety of ingredients to provide a nutritious snack or side dish to a meal.
The devil’s eggs are a good appetizer, a snack or even dinner, and with just a few ingredients you can make a delicious dish that is suitable both cold and warm. This healthy choice is also easy for large dinners as it is suitable for a wide variety of diets.
Then let’s look at the cooking instructions – choose your favorite and try it at home!
1. Devil’s eggs, fried tomatoes and tuna
Ingredients
- 8 eggs
- 2 cans of tuna
- 3 tablespoons fried tomatoes
- 2 tablespoons pitted olives
- 3 tablespoons roasted peppers
- Salt and pepper to taste
Mayonnaise
- 1 egg white
- 2 tablespoons lemon juice
- 250 ml of sunflower oil
- Salt
- Garlic chopped
Manufacturing
- Boil the eggs for 10 minutes. Then put them in cold water to cool, and then peel.
- Put the eggs in a blender and add half the oil, lemon juice and salt.
- Start mixing and thus add the remaining oils. When the mixture is ready, put it in the refrigerator.
- Cut the peeled eggs in half and collect the yolks.
- Put the tuna, fried tomatoes, yolks and olives in a bowl and mix well. Try to make a paste, and put a little salt and pepper in it.
- Fill the egg whites with the mixture.
- Then cover the eggs with mayonnaise and, if desired, you can add a little more chopped garlic.
- Finish with paprika and sliced olives.
2. Gratinated devil’s eggs with ham
Ingredients
- 4 eggs
- 250 g of ham
- 1 tablespoon mustard
- 1 tablespoon mayonnaise
- 100 g of mozzarella cheese
- 50 g pitted olives
- Vinegar
- Salt
- Pepper
Manufacturing
- Boil the eggs for about 10 minutes and add a little vinegar to make peeling easier.
- Stir in the cooked egg yolks, mayonnaise, mustard and ham sliced into thin and short pieces.
- Mix the ingredients into a smooth paste, and add a little salt and ground pepper.
- Fill the egg whites with the mixture and cover with the mozzarella cheese you have grated.
- Bake at 180 ° C for 10 minutes or until the cheese is gratinated. However, be careful that the cheese does not burn.
- Serve seasoned with olives.
3. Devil’s eggs with vegetables and bechamel sauce
Ingredients
- 8 eggs
- ½ onion
- 1 tomato
- ½ eggplant
- ½ red pepper
- 400 ml bechamel sauce
- 50 g grated cheese
- 3 tablespoons olive oil
- Salt
- Pepper
Manufacturing
- Preheat the oven to 190 ° C.
- Chop the onion, eggplant and red pepper.
- Sauté the onion and paprika for 10 minutes, and add the eggplant. Let bake for another 5 minutes.
- Add the tomato, preferably grated, as well as salt and pepper, and cook for 20 minutes.
- Boil the eggs for 10 minutes, then let them cool and peel.
- Cut the eggs in half and mix the yolks with the glazed vegetables. Fill the proteins with the mixture.
- Put the eggs in a frying pan, cover them with bechamel sauce and sprinkle with plenty of cheese.
- Bake for 10 minutes, and then place the eggs in the oven to gratin for 5 minutes.
- Serve with toast.
4. Devil’s eggs with guacamole
Ingredients
- 8 eggs
- 2 ripe avocados
- 2 lime juice
- 2 ripe tomatoes
- 2 small onions
- 1 clove of garlic
- 1 tablespoon coriander
- Salt and black pepper
Manufacturing
- Boil the eggs for 10 minutes.
- Open the avocados and remove the stones, and scrape the fruit flesh with a spoon.
- Add lime juice to prevent the avocado from browning.
- Add the yolks and chopped onion, garlic and tomato from the halved eggs.
- Squeeze the ingredients together.
- Add salt and pepper to taste.
- Fill the proteins with guacamole.
- Serve with nachos and sour cream.