Easy Deviled Eggs 3 Recipes

Deviled eggs are one of the party snacks that are easily prepared and people love them.

I have here 3 options for their filling but the choices are endless and you can easily improvise by adding your favorite ingredients creating your unique version of this tasty snack!

Enjoy our easy recipes!
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For the mustard filling:

12 Medium Eggs (24 halves)

80g Butter, soften

2 Teaspoons Mayonnaise

2 Teaspoons Mustard

Salt to taste (if using unsalted butter)

Or

For the Anchovy filling:

12 Medium Eggs (24 halves)

80g Unsalted Butter, soften

2 Tea Spoons Mayonnaise

A Few Anchovies (start with 2-3 and adding more only after you taste it as they are really salty)

Or

For the Olive & Chilli filling:

12 Medium Eggs (24 halves)

80g Butter, soften

2 Tea Spoons Mayonnaise

10 olives, pitted

Paprika to taste

Chilli to taste (each chilli is different so add only a bit before tasting it first).

NOTE:

You can divide the cooked yolks and make different fillings.

Makes: 24 halves

Time: Cooking 10 minutes + Preparation 30 minutes

Hard-boil the eggs. Let them cool down (pour cold water over them to speed up the process) before peeling the shells off.
Cut each egg in half, take out the yolks and place them in a food processor. Add the rest of the ingredients and process until smooth. Taste it. Add more seasoning, if required.

Fill a piping bag (fitted with a star piping nozzle) with the egg mixture and fill the egg whites.

Garnish with parsley (or paprika, olives, …) and serve.

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