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deviled eggs (oua umplute) - classic recipe

Preparation time: 45 minutes
  • 12 eggs
  • 2 teaspoons horseradish mustard
  • 2-3 tablespoons mayonnaise
  • half large onion
  • a pinch of salt
  • ground black pepper

  1. Put the eggs in a pot with cold water.
  2. Bring the water to boil, then make it simmer for at least 20 minutes.
  3. Drain the water and put the eggs under cold running water for 2-3 minutes.
  4. Peel the eggs and cut them along the longest diameter.
  5. Pop out the yolks and put them in a bowl, then mash them with a fork.
  6. Mix the mashed yolks with the mayonnaise until the mixture becomes creamy.
  7. Add the grated onion paste (you can use a chopping machine on the finest setting) and season with the horseradish mustard, salt and ground black pepper.
  8. Fill each half of the white shell with the creamy mixture.
  9. Use parsley leaves for decorating the eggs.

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