Appetizer Culture, Festivals, Traditions Easter Eggs Recipes

Deviled Eggs – Egg Mania

Ingredients

9 hard boiled eggs
Salt, pepper to taste
3 large spoons red hot sauce
2-3 rounded large spoons mayo
1 large spoon Dijon mustard
Sprinkle with paprika

Method

  1. Peel the hard-boiled eggs and cut them lengthwise in half.
  2. In a small bowl, separate the cooked yolk and add all the ingredients, mash well to make a paste.
  3. Fill each half with the paste and sprinkle red paprika to finish.
  4. Serve chilled.

 

Devilled Eggs
Parsi Cuisine

Rita Kapadia is a cook, baker and author. She acquired a reputation for being a good cook after entertaining dinner guests for more than 30 years, and her husband encouraged her, telling her that she should write a cookbook. In 1999 this website was established ! Over time, millions of people have visited the ParsiCuisine.com site, YouTube.com/parsicuisine channel and other social media in search of Parsi and Indian recipes. Cookbooks are published and printed in USA and available on Amazon worldwide. Thanks for visiting. http://www.ParsiCuisine.com

AboutParsi Cuisine

Rita Kapadia is a cook, baker and author. She acquired a reputation for being a good cook after entertaining dinner guests for more than 30 years, and her husband encouraged her, telling her that she should write a cookbook. In 1999 this website was established ! Over time, millions of people have visited the ParsiCuisine.com site, YouTube.com/parsicuisine channel and other social media in search of Parsi and Indian recipes. Cookbooks are published and printed in USA and available on Amazon worldwide.
Thanks for visiting.
http://www.ParsiCuisine.com

3 Comments

  1. These look delicious! I find deviled eggs so addicting. I could eat a whole tray! haha. Thanks for sharing Rita!

  2. We ALL need something to do with those Easter eggs! I love that this recipe is a small batch, too! I’m hungry NOW for deviled eggs, though, now that I’ve seen them!

    Thanks for sharing at Fiesta Friday this week!

    Mollie

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