Devilled Eggs

Boiled egg yolk mashed and mixed with mayonnaise and chilli sauce and served over the halved boiled egg white. This recipe is from FoodFood TV channel

By Sanjeev Kapoor 26 Nov 2014 in Recipes Course

New Update

Main Ingredients	Eggs, Mayonnaise
Cuisine	Italian
Course	Snacks and Starters
Prep Time	11-15 minutes
Cook time	11-15 minutes
Serve	4
Taste	Mild
Level of Cooking	Easy
Others	Non Veg

Ingredients list for Devilled Eggs

6 Eggs hard boiled and shelled
1/2 cup Mayonnaise
1 teaspoon Mustard sauce
1 teaspoon Red chilli sauce
1/4 medium Red capsicum
a few sprigs Fresh parsley

Method

Halve the eggs vertically, remove the yolks and put into a bowl.
Mash them with a fork. Add mayonnaise, mustard sauce, red chilli sauce and mix well.
Pass through a fine sieve to make it smooth. Chill in a refrigerator for 10-15 minutes.
Arrange the egg whites on a serving platter.
Put the yolk mixture into a piping bag fitted with a star nozzle and pipe rosettes into the cavities of the egg whites.
Chop red capsicum into small cubes.
Place one piece on each egg over the yolk rosette.
Place a small piece of parsley next to the capsicum and serve.

Nutrition Info

Calories	885
Carbohydrates	40.3
Protein	4.3
Fat	78.3
Other Fiber	Folic Acid- 240.6

#Eggs #Fresh parsley #Mayonnaise #Mustard sauce #Red capsicum #Red chilli sauce