Рецепт Guest Post - Deviled Eggs / Dressed Eggs
Out of the 15 eggs, boil 13 eggs until they become very hard, say for 20 minutes.
De-shell the boiled eggs and cut them into halves, take the yolks (yellow ones) from them by scraping them very carefully and keep aside. Keep one of the egg's yolk aside for preparing mayonnaise.
Mayonnaise preparation:
Put 2 raw egg yolk and the 1 boiled egg yolk in a bowl and slowly start dropping few drops of the sunflower oil and mix well.
Once this small amount of oil is incorporated in the eggs, add a bit more and so on until the eggs double their size or if you prefer to make the mayonnaise richer add more oil until you're happy.
But the oil must be added bit by bit, not a big amount as otherwise the eggs get watery and you'll have a hard time making them double their size.
If the watery problem occurs add a bit of lemon juice or a drop of mustard.
Add mustard to the above mixture and mix well.
Now mix the removed yolks (from 12 eggs) with the prepared mayonnaise mixture.
Take 100 grams of this prepared mayonnaise mixture and put the mixture in a little pump and spread it inside the
hard boiled whites of the eggs.
Finally garnish with parsley leafs on top of the finished product.
Serve!!!
TIP 1: The mustard can be the classical one or if you love spicier food use the horseradish mustard.
TIP 2: The mustard can be complemented by finely mixed red pepper powder (I love this one). Out of this mayonnaise and mustard mixture she used about 100 grams for those 12 eggs.