Deviled eggs, 4 variations

Starter

For an easy and effective recipe, nothing beats good deviled eggs. An appetizer that will please both children and adults, and that you can adapt to everyone's tastes. Here we offer several alternatives: the classic recipe and variations with avocado, tuna, or paprika. A great idea for a colorful and varied plate to offer your guests for the appetizer ;-)

Materials

  • Piping bag

Preparation

  • Step 1:

    Step 1 - Deviled eggs, 4 variations

    Cook your eggs in boiling water for 10 minutes to make hard-boiled eggs. Leave to cool, peel them, and slice them in half. Remove all the yolks and set one aside.

  • Step 2:

    Step 2 - Deviled eggs, 4 variations

    To the seven yolks, add the mayonnaise and mix with a fork to create a homogeneous mixture.

  • Step 3:

    Step 3 - Deviled eggs, 4 variations

    Take a generous tablespoon of this mixture and add the chopped chives. Mix well, and using a piping bag, fill 4 half egg whites with this mixture.

  • Step 4:

    Step 4 - Deviled eggs, 4 variations

    Grate or crumble the reserved yolk over the filled eggs to create a mimosa effect.

  • Step 5:

    Step 5 - Deviled eggs, 4 variations

    Take another tablespoon of the mayonnaise/yolk mixture and add the avocado. Mix well with a fork, mashing the avocado.

  • Step 6:

    Step 6 - Deviled eggs, 4 variations

    Fill 4 half egg whites with this mixture. (You can use a star tip to create a beautiful presentation for your eggs.)

  • Step 7:

    Step 7 - Deviled eggs, 4 variations

    Take another tablespoon of the mayonnaise/yolk mixture and add the tuna. Mix well with a fork, flaking the tuna. Fill 4 half whites with this mixture.

  • Step 8:

    Step 8 - Deviled eggs, 4 variations

    With the remaining mixture, add paprika to taste, and fill the remaining egg whites. Sprinkle with paprika.

  • Step 9:

    Step 9 - Deviled eggs, 4 variations

    And there you have it, your quartet of deviled eggs is ready!

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