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"Devil" eggs are a familiar side dish that is loved in popular parties across Europe and America. The eggs can be topped with some of your favorite ingredients like bacon, salmon, and anchovies. There are many ways to make "devil" eggs, and each of them are all delicious - check out the following guide.

Resources

The classic "devil" egg

• 6 shelled boiled eggs
• 1/4 cup mayonnaise
• 1 teaspoon of white vinegar
• 1 teaspoon of yellow mustard sauce
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon smoked Spanish bell pepper powder

The "devil" egg of the South American style

• 7 large hard-boiled, hard-boiled eggs
• 1/4 cup mayonnaise
• 1.5 tbsp sweet pickle relish
• 1 teaspoon of yellow mustard sauce
• Salt and pepper to taste
• Bell pepper powder is delicious
• 2 slices of sweet gherkin pickles
• 1 teaspoon chili pimentos

“Devil” egg with guacamole-style bacon

• 6 peeled boiled eggs
• 1 large crushed avocado
• 2 tablespoons of cooked bacon and chopped
• 1 chopped jalapeño chili
• 1 tablespoon diced purple onion
• 2 tablespoons diced tomatoes
• 1 tablespoon lemon juice
• 1 tablespoon minced cilantro
• Salt, pepper and cayenne pepper powder just taste
• 1 pinch of chili powder

Canapés-style "Devil" eggs

• 6 hard boiled eggs
• 3 tablespoons maynonnaise
• About 10gr of melted butter
• 1 tablespoon sour cream (crème fraiche)
• 1 tablespoon chopped green onion
• 3 wormwood leaves
• 1 teaspoon caviar
• Salt, pepper and bell pepper powder are just to taste

Steps

Method 1 of 4: The classic "devil" egg

1. 

   
   
   Pare 6 results hard-boiled eggs.

2. 

   Cut eggs lengthwise.

3. 

   
   
   Remove the egg yolks. Scoop out the egg yolks with a teaspoon to a medium-sized bowl.

4. 

   Crush the egg yolks. Crush the yolk with a fork or spoon until it looks creamy.

5. 

   
   
   Add other ingredients to the egg yolks. Add 1/4 cup mayonnaise, 1 teaspoon white vinegar, 1 teaspoon yellow mustard, 1/8 teaspoon salt, and 1/8 teaspoon pepper on the egg yolk. Mix the ingredients well.

6. 

   Scoop the egg yolk mixture into the whites. Scoop the yolk into the white with a teaspoon evenly, or use a large ice cream bag to add the yolks to the whites.

7. 

   Decorate. Sprinkle bell pepper powder on the egg surface.

8. 

   Enjoy. Place the egg halves on a plate. To preserve, you just put the eggs in the refrigerator. advertisement

Method 2 of 4: The "devil" egg of the South American style

1. 

   Pare 7 results hard-boiled eggs.

2. 

   Cut eggs lengthwise.

3. 

   Scoop out the yolks with a spoon. Place the yolks in a small bowl.

4. 

   Crush the egg yolks. You can mash with a fork until the yolks are smooth and creamy.

5. 

   Add ingredients to the egg yolks. Add 1/4 cup mayonnaise, 1.5 tablespoons of sweet sauerkraut and 1 teaspoon of yellow mustard sauce to the yolks. Mix the ingredients until evenly.

6. 

   Add salt and pepper to taste.

7. 

   Add the egg yolk mixture to the whites. Make sure to add the yolks evenly. Just scoop the yolks with a teaspoon and add to the whites. The eggs are also cooled down when you do this.

8. 

   Decorate eggs. Sprinkle a little bell pepper powder on top and sprinkle 2 slices of small sweet, salted cucumber with 1 teaspoon of pimentos on the egg.

9. 

   Enjoy. Place the egg halves on a plate. To preserve, you just put the eggs in the refrigerator. advertisement

Method 3 of 4: “Devil” egg with Guacamole-style bacon

1. 

   Pare 6 results hard-boiled eggs.

2. 

   Scoop the yolks out half of the egg. Use the teaspoon carefully to do this step. Place the egg yolks in the bowl.

3. 

   Crush the egg yolks. Crush the yolks until they are creamy.

4. 

   Mix the other ingredients together with the egg yolks. Add 1 large crushed avocado, 2 tablespoons of chopped and cooked bacon, 1 jalapeño, 1 tablespoon of chopped purple onion, 2 tablespoons of tomato, 1 tablespoon of water lime juice and 1 tablespoon finely chopped cilantro into egg yolks. Mix the ingredients well until the mixture is thick and creamy.

5. 

   Add salt, pepper and cayenne to taste.

6. 

   Add 1 tablespoon of the yolk mixture to the egg white. Carefully scoop the yolks into the egg whites with a teaspoon.

7. 

   Decorate. Decorate eggs with a pinch of chili powder and some bacon.

8. 

   Enjoy. Place the egg halves on a plate. To preserve, just cover the eggs lightly and refrigerate. advertisement

Method 4 of 4: Canapés-style "devil" eggs

1. 

   Pare 6 results hard-boiled eggs. If you add a lot of salt to the broth, the eggs will be easier to shell.

2. 

   Carefully cut the egg lengthwise.

3. 

   Scoop out the egg yolks with a spoon. Gently squeeze the egg while you scoop the yolk out of the whites with the spoon.

4. 

   Put the egg yolks in a food processor. If you don't have a food blender, you can mash the yolks with a fork or potato mash.

5. 

   Add 3 tablespoons of mayonnaise to the egg yolks. Scoop the maynonnaise into the blender and grind until you have a smooth egg-mayonnaise mixture.

6. 

   Melt about 10 grams of butter. Place the butter in the microwave and cook for about 30 seconds or until it is completely melted. Be sure to cover the plate so that the butter won't spatter.

7. 

   Melt 10 grams of butter into the mixture. Stir the mixture well.

8. 

   Scoop the yolks into egg whites. Just use a teaspoon to carefully scoop the yolks into the egg whites evenly. The eggs are also cooled by the time you reach this step.

9. 

   Decorate eggs. Use a teaspoon to scoop some sour cream over the egg, then add a pinch of caviar over the cream and sprinkle with scallions to complete the décor. Sprinkle with bell pepper powder according to taste.

10. 

    Enjoy. Put the egg halves on a plate and you were able to impress your guests. Put the eggs on a plate and serve the guests. To preserve, you just put the eggs in the refrigerator. advertisement

Advice

• If you don't have an ice cream bag, scoop up the egg mixture with a teaspoon and add it in half. Scooping may not look good, but with a lot of exercise, eggs will look just as good as using an ice cream bag. You can also cut a corner of the plastic sandwich bag to use.
• When peeling eggs or the outer lining of eggs, make sure the eggs aren't too hot! To prevent this, filter the broth and put the cold water in the pot. Leave the eggs in cold water for a few minutes. Gently roll the eggs so that the shells are slightly cracked. Place the cracked egg again in cold water. This will make the egg easier to peel and will not burn your fingers. Use a paper towel to dry the eggs.
• If you want the yolk to sit perfectly in the center of the whites, rotate the egg horizontally in the refrigerator one day before boiling.
• If possible, buy backyard chicken eggs. The yolk will be fatter and add a rich flavor to the egg.
• Egg yolks are high in cholesterol.Although the eggs are delicious, don't eat the whole plate of "devil" eggs by yourself!
• Those who tend to be synchronous will follow this recipe by cutting the eggs lengthwise and not cutting the top and bottom ends: the finished product will be firmer and more homogeneous.
• Try mayonnaise, a little dry or plain mustard, a little lemon juice and a little Tabasco sauce.
• Another quick treat is to use bell pepper powder to add color to the egg with the snap of your finger.
• At Christmas, you can quickly match the festive "devil" egg by topping the egg with half bell pepper powder and half chopped parsley. Eggs will be colorful!
• In the South of America there is a tradition of adding some sweet, drained sauerkraut to the egg yolks.
• Another traditional way is to not use butter but mix 2 teaspoons of maynonnaise (or Miracle Whip sauce) with 1 teaspoon of yellow mustard sauce on the egg yolk then sprinkle bell pepper powder over the finished product. It is not required to add sweet sauerkraut.
• Add another delicious flavor to your basic recipe with cumin and dry lemon peel. Or you can use these ingredients to sprinkle egg decorations.

What you need

• Chopping board
• Knife
• Food grinder
• Spoon
• Ice-cream bag (if needed)