How To Make Deviled Eggs
A simple yet classic ‘party food’ is on the agenda today, Deviled Eggs!
Yield: 12 Devilled Eggs
Eggs - 6 (large)
Mayonnaise - 2 tbsp
Mustard - 1 tbsp
Cream Cheese - 2 tbsp
Cheddar Cheese – ½ cup (finely grated)
Paprika - ¼ tsp
Black Pepper - ¼ tsp
Pepper Sauce - ½ tsp
Salt - to taste
Parsley – 1 tbsp (finely chopped)
Pimento Stuffed Olives - 6
Piping Bag/Plastic Bag/Ziplock Bag – 1
Place eggs in a medium pot and cover with water.
Bring to a boil over high heat and let cook for 20 mins.
Remove eggs from hot water and place under cold running water to cool down.
Remove the shell from the eggs (as illustrated in the video).
Once the shells are removed, cut eggs length ways into half.
Using a small spoon, remove the yolks and place into a bowl.
Place egg whites on a flat tray or plate.
Using a fork, crush the egg yolks into a crumbly consistency.
To the yolk, add mayonnaise, mustard, cream cheese, cheddar cheese, paprika, salt, black pepper, pepper sauce, parsley and mix thoroughly.
Transfer the mix into a piping bag, ensuring there are no air pockets.
Cut the tip at a slanted angle.
Pipe the filling starting in the middle and fill to the top and a little over the edges.
Garnish with slices of olives.