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Prep Time10 minutes
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Cook Time15 minutes
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Serving4
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Serv Size2 pieces
Deviled eggs have always had a special spot on our house party menus, especially for birthday celebrations. I grew up watching my mother whip them up for nearly every occasion, but I prefer making them just once in a while. Since deviled eggs aren’t very common in India, they often surprise guests in the best way: who knew hard-boiled eggs could be dressed up like this?
What I love most is how versatile they are: not only do they pair well with just about any cuisine, but I also enjoy switching up the seasoning based on my mood or whatever’s in the cupboard. I usually finish them off with a garnish of fresh coriander leaves. It’s a simple touch that adds a nice pop of flavor and color.
Ingredients
Deviled Eggs
Directions
This recipe comes together quickly and easily, making it perfect for parties or a light snack. The steps below walk you through creating that creamy, flavorful filling that makes deviled eggs such a hit. Feel free to adjust seasoning to your liking!
Hard-boil the eggs: Place the eggs in a saucepan, cover with water, and bring to a boil. Let them cook until hard-boiled, then cool and peel.
Halve and separate: Slice each egg in half lengthwise. Carefully scoop out the yolks and set the whites aside on a serving plate.
Blend the filling: Place the yolks in a blender or food processor. Add mayonnaise, fresh cream, butter, chopped shallots, salt, and pepper. Blend until smooth and creamy.
Fill the egg whites: Transfer the yolk mixture into a piping bag and pipe it neatly into the hollows of the egg whites. No piping bag? No problem. Just use a spoon to fill the eggs, it works just as well!
Garnish and serve: Sprinkle a pinch of red chilli powder over the top for a touch of color and heat. Garnish with finely-chopped coriander leaves.
Conclusion
And that’s it! Your deviled eggs are ready to serve! Creamy, savory, and just a bit indulgent, these little bites are always a crowd-pleaser and a fun twist on the humble boiled egg.
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