Inseparable from Easter celebrations in France, deviled eggs are very simple to make and are a staple of traditional French cuisine. Naturally gluten-free, you'll often find them on spring buffets: they're light, colorful, and delicious. A touch of mild mustard, a little homemade mayonnaise, and they're done! Easy to prepare in advance, the eggs can also be stuffed with fresh herbs, capers, or flaked tuna. This is the classic version I'm sharing with you here. Ideal for an Easter buffet or any other brunch, they can be prepared for a large number of people. Devoured in one or two bites, deviled eggs will bring a simple yet indulgent touch to your Easter table.
Ingredients
Preparation
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Cook the eggs for 10 minutes in boiling water. Run them under cold water and peel them.
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Cut them in half lengthwise and carefully remove the yolks.
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Mash the egg yolks with a fork in a bowl, keeping a little for the final decoration.
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Add the mayonnaise, mustard, salt and pepper. Mix well until you have a smooth stuffing.
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Fill the egg whites with the mixture using a piping bag or a spoon.
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Sprinkle with the remaining yolks, roughly crushed, a little paprika or chopped herbs.
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Serve chilled!
Note
One day, not wanting mayonnaise, I replaced it with hummus: and I must say it was delicious: Try it without delay!
