Devilled eggs


Total time: 30m
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

Contains 188 Kcal, 13g Protein, 1g Carbohydrates, 14g Fat


Ingredients

  • Devilled eggs with avocado
  • 2 hard-boiled egg
  • 0.5 tsp wasabi paste
  • 0.5 avocado, very ripe
  • 0.25 tsp salt
  • 1 tsp lime juice
  • 2 sprigs coriander, leaves torn off
  • Devilled eggs with caviar
  • 0.5 tbsp capers, finely chopped
  • 2 hard-boiled egg
  • 0.5 tsp mustard
  • 2 tbsp crème fraîche
  • 1 tsp white sturgeon caviar FINE FOOD SWISS CAVIAR
  • Devilled eggs with cottage cheese
  • 2 tbsp cottage cheese
  • 20 g Bündnerfleisch (Graubünden air-dried meat), in feinen Streifen
  • 1 tsp harissa
  • 2 hard-boiled egg
  • 1 tbsp chives, finely chopped

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Instructions

  • Devilled eggs with avocado

    Halve the eggs lengthwise, carefully remove the yolks. Mash the egg yolks and avocado with a fork, mix in the wasabi paste, salt and lime juice. Using two teaspoons, stuff the egg halves with the mixture, garnish with coriander.
  • Devilled eggs with caviar

    Halve the eggs lengthwise, carefully remove the yolks, mash with a fork. Mix in the capers, mustard and crème fraîche. Using two teaspoons, stuff the egg halves with the mixture, garnish with caviar.
  • Devilled eggs with cottage cheese

    Halve the eggs lengthwise, carefully remove the yolks, mash with a fork. Mix in the harissa, cottage cheese and chives. Using two teaspoons, stuff the egg halves with the mixture, garnish with the Julienne beef strips.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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