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–+ servings

Delived Eggs

Kankana Saxena
Deviled Eggs are one of those evergreen appetizers! It’s favorite for Easter Brunch, always a hit at Summer Picnic and equally great for Holiday parties too. Unless you dislike eggs, changes are you go straight for that plate and grab one or two before it all goes away!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Snack and Fingerfood
Cuisine American
Servings 6 eggs

Ingredients
 

  • 6 eggs
  • 2 tablespoons mayonaise
  • 1 tablespoons dijon mustard
  • 1 tablespoon Spice Tribe KISSED BY BINCHOTAN spice blend (link to buy the spice is given in NOTES below)
  • 2 tablespoons finely chopped cilantro leaves
  • pinch of salt
  • freshly cracked pepper

Instructions
 

  • Hard Boiled the Eggs and then peel them off.
  • Carefully slice in half lengthwise and using a spoon take out the egg yolk to a mixing bowl.
  • To the mixing bowl add the mayo, mustard and the spice mix along with cilantro leaves, salt and pepper.
  • Mix it nicely. If it feels dry, add more mayonaise.
  • Then spoon the mixture back to the halved eggs or use a pipping bag.

Notes

How to Perfectly Peeled Hard-Boiled Eggs?

One of the key steps for beautiful looking Deviled Eggs is to get perfectly boiled eggs peeled neatly.
Here are the steps:
Drop the egg in cold water and bring it to boil.
Then switch off the heat and cover the pan with a lid for 10 minutes.
Pour the hot water out after 10 minutes and add ice water to the pan.
Next crack the eggs gently and place it back in the cold water. This helps to release the shell slightly.
Now when you peel it off, the shell will come out easy.
Keyword appetizer, egg recipes, healthy appetizer