Petitchef

Deviled eggs or eggs mimosa or salad eggs (rellenong itlog)

Appetizer
4 servings
20 min
15 min
Very Easy

Ingredients

Number of serving: 4
10 medium fresh farmed eggs. It should be properly washed to remove traces of unwanted dirt and other impurities sticking on its shell.


The few other ingredients needed are:

1/3 cup mayonnaise

2 teaspoons mustard cream

½ teaspoon iodized salt

1½ tablepsoons sweet pickle relish

¼ teaspoons ground cayenne pepper

¼ teaspoons ground pepper

1 teaspoons cider vinegar

½ teaspoons sugar

¼ teaspoons sweet paprika.

Preparation

  • The first step is to boil the eggs. In a medium casserole or sauce pan arrange the eggs and add tap water to a level about 1 inch above the level of the eggs.
  • Cook over high heat and bring the water to just briskly boiling. Immediately after, turn off the heat, put the lid back on and let it sit for about 15 to 20 minutes more.
  • Transfer the hard-boiled eggs to a bowl of ice cubes and water. Chill for about 3 minutes to shrinks the body of the egg and separate it from the shell membrane.
  • This will facilitate peeling without damaging the egg white or albumen. Peel the eggs then halve them lengthwise.
  • Remove yolks and collect them in a medium bowl. Set aside the egg whites. Using fork, mash the egg yolks then add in the rest of the ingredients reserving half of the paprika.
  • Stir or beat the mixture properly until well blended and a smooth consistency is attained. Taste and adjust the seasonings.
  • Fill the egg whites cavity with the yolk mixture using a spoon or piped with an icing bag and tip.
  • Sprinkle the top of the filling with sweet paprika. Continue until all the mixture is used up and all egg whites are stuffed.
  • Arrange them in a serving platter. Cover and chill inside the fridge until ready to serve.

Photos

Deviled Eggs or Eggs Mimosa or Salad Eggs (Rellenong Itlog), photo 1Deviled Eggs or Eggs Mimosa or Salad Eggs (Rellenong Itlog), photo 2Deviled Eggs or Eggs Mimosa or Salad Eggs (Rellenong Itlog), photo 3




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