Elevated Deviled Egg Recipe
By combining traditional techniques with unexpected flavor combinations and artistic presentation, these deviled eggs transcend their humble origins.
Ingredients
- 5 eggs
- 1 tsp. mango mustard
- 2-3 tbsp. mayonnaise
- 1 garlic clove
- salt to taste
- 1 red cabbage leaf
- 3 radishes
- 1/2 cucumber
- parsley
Instructions
- Place the eggs at room temperature in a saucepan. Fill them with water and cook over low heat for about 10 minutes from the boiling point.
- Transfer the eggs to ice water and peel them. Cut the eggs in half and trim the bases with the halves for stability. We always use one extra egg to make enough filling. Out of 5 eggs, we ended up with 8 egg halves.
- Place the yolks of the 5 eggs in a bowl. Add the finely chopped parsley, grated garlic mayonnaise and mustard. Mashed potato with a fork until mashed. Spoon the filling into a pastry bag fitted with a star nozzle.
- Using a vegetable peeler, slice the radishes and cucumber into thin slices. Salt the vegetables to make them more pliable. Cut circles out of the cabbage leaf.
- Fill the egg halves with the egg yolk mixture. Fold the radish slices in four and arrange on top. Decorate the other halves in the same way. alternate vegetables to get colorful flowers.
- Serve the stuffed eggs to the table. This appetizer looks bright and will become a decoration of your table.
- Experiment and enjoy!