Creamy Herb & Paprika Deviled Eggs
Rediscover an appetizer classic elevated by a creamy herb filling and a hint of paprika. This dish, both elegant and comforting, is perfect for all your festive occasions. Its preparation is simple, quick, and economical, guaranteeing assured success with your guests. Chilling before serving allows the flavors to perfectly meld for an optimal taste experience.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Cook the hard-boiled eggs: Plunge the eggs into boiling water and cook for 9 minutes. Immediately cool them in ice water, then peel under cold running water.
- 2
Prepare the whites: Cut the eggs in half lengthwise. Remove the yolks and place them in a bowl. Arrange the hollowed-out whites on a plate and sprinkle the inside with a pinch of salt.
- 3
Filling: Finely mash the egg yolks. Gradually incorporate the mayonnaise until you get a smooth cream. Add parsley, chives, salt, pepper, and optionally a little lemon juice. Mix well and taste.
- 4
Shaping: Fill each egg white half with the filling, using a small spoon or a piping bag, forming a dome or rosette.
- 5
Garnish: Lightly beat the raw egg yolk. Place a little in the center of each deviled egg. Generously sprinkle with sweet paprika through a fine sieve.
- 6
Serving: Refrigerate the deviled eggs for 15 to 30 minutes before serving to allow the flavors to meld and the filling to firm up slightly.
- For easy peeling, use eggs that are 7 to 10 days old rather than very fresh eggs.
- Homemade lemon mayonnaise will give a finer and lighter result than store-bought mayonnaise.
- Mash the egg yolks while they are still slightly warm for a creamier texture and easier mixing.
- For a smoky note, replace sweet paprika with smoked paprika (Pimentón de la Vera).
- Variations: Try with curry, a chopped anchovy fillet, avocado, or a touch of truffle oil.
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