Deviled eggs, 4 variations

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Starter

4 servings

Very Easy

35 min

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For an easy and effective recipe, nothing beats good deviled eggs. An appetizer that will please both children and adults, and that you can adapt to everyone's tastes. Here we offer several alternatives: the classic recipe and variations with avocado, tuna, or paprika. A great idea for a colorful and varied plate to offer your guests for the appetizer ;-)

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!

Cookware

PetitChef_Official

Questions

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