Deviled eggs, 4 variations

Ingredients

• 8 eggs
• 3 tablespoons mayonnaise
• 4 sprigs of chives
• 1/4 avocado
• 30g canned tuna
• 1 teaspoon paprika

Materials

• Piping bag

Preparation

• Cook your eggs in boiling water for 10 minutes to make hard-boiled eggs. Leave to cool, peel them, and slice them in half. Remove all the yolks and set one aside.
• To the seven yolks, add the mayonnaise and mix with a fork to create a homogeneous mixture.
  
• Take a generous tablespoon of this mixture and add the chopped chives. Mix well, and using a piping bag, fill 4 half egg whites with this mixture.
• Grate or crumble the reserved yolk over the filled eggs to create a mimosa effect.
  
• Take another tablespoon of the mayonnaise/yolk mixture and add the avocado. Mix well with a fork, mashing the avocado.
• Fill 4 half egg whites with this mixture. (You can use a star tip to create a beautiful presentation for your eggs.)
  
• Take another tablespoon of the mayonnaise/yolk mixture and add the tuna. Mix well with a fork, flaking the tuna. Fill 4 half whites with this mixture.
• With the remaining mixture, add paprika to taste, and fill the remaining egg whites. Sprinkle with paprika.
  
• And there you have it, your quartet of deviled eggs is ready!

Observations

Cookware

Attributes

Questions

Photos of members who cooked this recipe