Deviled Eggs

Deviled Eggs Food Recipe


6 large hard boiled eggs
1/2 medium onion finely chopped
2 sprigs parsley finely chopped
1/2 tablespoon Dijon mustard
1 tablespoon mayonnaise (optional)
2 tablespoons light olive oil
Salt and pepper to taste


Boil the eggs in water over medium heat until well boiled and firmly set and hard boiled.
Remove eggs from boiling water, immerse in cold water and allow to cool for at least 15 to 20 minutes.
Carefully shell the eggs. Cut each egg lengthwise with a sharp knife. Refer to photo.
Remove the egg yolks and put in a mixing bowl. Place the boiled egg white carefully onto a plate. Add the remaining ingredients to the boiled egg yolks. Mix thoroughly without too much squashing until the mixture is well blended.
Spoon small quantities of the mixture into the boiled egg white halves.
Place on a serving dish and decorate with parsley etc.



Madeleine's recipe :
Deviled Eggs - Oeuf farci

Discover more of Madeleine’s Mauritian cuisine in‘Best of Mauritian Cuisine’ by Madeleine and Clancy Philippe