Deviled Eggs

Deviled Eggs

 Recipe by
 Rusty & Denis

Ingredients :

  • 12 medium Eggs ; Œufs
  • 90 ml Mayonnaise
  • 10 ml Dijon Mustard ; Moutarde de Dijon
  • 30 g or 30 ml Sugar ; Sucre en Poudre
  • 10 ml white Vinegar ; Vinaigre d'Alcool Blanc
  • 150 g minced Ham with a dash of Cayenne Pepper ; Jambon Haché + Poivre de Cayenne
  • Paprika ; Paprika Doux
  • Salt & Pepper ; Sel & Poivre

Preparation :
Place Eggs in pot of water & heat to a rapid boil.  Turn down flame until Eggs are at a very light boil & boil Eggs for 10 minutes.
Cool the Eggs down Rapidly with Cold water & add Ice if available.  Allow Eggs to chill for at least 10 minutes before attempting to peal.

Note :
Eggs will peel easier if left in refrigerator for a day or two & peeled under a small stream of water from the tap.

Peel shells off eggs & rinse well.
Slice eggs length ways in half.
Remove Yokes into a bowl.
Add into bowl with the Yokes, Mayonnaise, Mustard, Sugar, Vinegar, Meat, a dash of Paprika, and Salt & Pepper to taste.
Chill mixture in bowl for 1 hour if possible.
With a spoon, scoop mixture into egg halves as evenly as possible until mixture is all used.
Keep cool until ready to serve.
Place filled egg halves on plate & sprinkle with Paprika, just before serving.

Makes 24 pieces & great for 8 to 10 people, as most people will take 2 to 4 halves.

Hint from Isabelle S. :
Use Shrimp instead of Ham for a great variation.

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