Deviled eggs are hard boiled eggs that are shelled and cut in half and filled with paste made from the yolks. The dish’s origin can be seen in recipes for boiled, seasoned eggs as far back as ancient Rome, where they were traditionally served as a first course. The dish is popular in Europe and in North America. Deviled eggs can be served cold as appetizers, main meals or side dish.
- 3 eggs, hard boiled and peeled
- 3 TBSP mayonnaise
- 1 Tsp yellow mustard
- 1/8 teaspoon salt(optional)
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon grated cucumber for garnish
- Slice eggs in half lengthwise. Remove yolks and place in a mixing bowl.
- Using a fork, mash the yolks. Add mayonnaise, mustard, salt, pepper and mix until smooth.
- Fill each egg white half with equal amounts of yolk mixture.
- Garnish each egg with grated cucumber. Refrigerate covered until ready to serve.