For the the third day, here is an easy breezy recipe which is nothing but jazzed up boiled eggs. If you like hard boiled eggs, then you will definitely love this version of deviled eggs. Usually when you hard boil an egg, the yolk tends to become dry and I usually get hiccups while consuming the dry yolk. We mash it with rice for kids, but adults find it really hard. That is why most of us don’t prefer hard boiled eggs. When I started with the diet nearly two years back, I used to eat hard boiled eggs daily with a sprinkling of slat and pepper. It would feel like a punishment but I ate it just to complete my macros. Today, when I made these deviled eggs for my lunch, I really enjoyed it because the yolk is like cream and melts in the mouth. No hiccups and it was delicious too.
Deviled eggs originated in Italy, but there are so many versions of them in the neighbouring countries too. Today I will feature the German version. Usually mayonnaise and mustard are added to yolks for the creamy texture, but there are also variations done with yogurt, cream, sour cream or tartar sauce. And you can also use any topping you want. I used some crushed wild oregano. My version of the recipe is so simple and so easy to prepare. You don’t need a piping bag to decorate. Just scoop the yolk mix into the boiled egg white cavities and you are good to go. This makes a great appetizer for parties.
Egg – 4
Cream – 2-3 tbs
Salt and Pepper To Taste
Oregano To Sprinkle
Boil eggs for 15 minutes.
Once cool peel them and slice them into halves.
Gently scoop out the egg yolks in to a bowl.
Add salt, pepper and cream and mix until it is creamy.
Scoop out the mix into the egg white cavities, sprinkle some herbs on top and serve.