Devilled eggs 3 ways

Difficulty 1/5

Serve 4  • Prep : 20 min • Cooking : 10 min • Recipe by carnetdesaveurs

  • -6 eggs
  • -1 tin of tuna
  • -130 g mayonnaise "à l'ancienne"
  • -1/2 crushed beetroot
  • -1 tsp tandoori spice mix
  • -chives and chervil
Devilled eggs 3 ways

  1. 1Bring a pot of water to a boil, add the eggs and cook for about 10 minutes to obtain hard-boiled eggs, then rinse under cold water
  2. 2Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolks with a spoon, place them in a bowl and mix with mayonnaise. Place the egg whites on a plate.
  3. 3Divide the mayonnaise-yolks mix into 3 bowls.
  4. 4In the first bowl, add the drained and flaked tuna and mix to combine.
  5. 5In the second bowl, add the tandoori spice mix.
  6. 6In the third bowl, mix with the crushed beetroot.
  7. 7Pipe out the fillings into the center of the whites (4 halves with tuna-mayo, 4 halves with tandoori-mayo and 4 halves with beetroot-mayo). Garnish with chives and chervil.
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