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.

Devilled eggs

Difficulty 2/5

4 ingredients for an essential egg mayonnaise recipe which will delight all the family without fail!

  • -4 eggs
  • -“Aux œufs” Luxembourg mayonnaise
  • -Lettuce
  • -Chopped parsley
Devilled eggs

  1. 1Cook the eggs for 10 minutes then place them in cold water.
  2. 2Remove the egg shells and cut them in half from top to bottom.
  3. 3Separate the egg white from the yolk.
  4. 4Crumble the yoke and mix half of it with Luxembourg egg mayonnaise.
  5. 5Fill the egg whites with this mixture and sprinkle the remaining crumbs of yolk over them.
  6. 6Present the eggs by placing them on lettuce leaves with the chopped parsley.