Deviled Eggs, Eggs Stuffed with Egg Yolk and Mayonnaise
by Tarla Dalal

The fabulous flavour and unique texture of this dish are sure to win your hearts! In this unique preparation, eggs are cooked whole, then the yolk is removed, flavoured with peppy ingredients like mayonnaise and mustard paste, and then filled back into the cavities.

A sprinkling of parsley makes an ideal garnish for Deviled Eggs, which can be served for breakfast or anytime else.

Deviled Eggs, Eggs Stuffed with Egg Yolk and Mayonnaise

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Deviled Eggs, Eggs Stuffed with Egg Yolk and Mayonnaise recipe - How to make Deviled Eggs, Eggs Stuffed with Egg Yolk and Mayonnaise

4 eggs
2 tbsp mayonnaise
1/2 tsp mustard (rai / sarson) paste
salt and freshly ground black pepper (kalimirch) to taste

For The Garnish
a few sprigs of parsley

Method

Boil enough water in a deep non-stick pan, place the eggs and cook on a medium flame for 6 to 8 minutes.
Drain, peel and cut the eggs into halves using a sharp knife.
Remove the egg yolk and put in a bowl, and keep the egg white cavity aside.
Add the mayonnaise, mustard paste, salt and pepper powder to the egg yolk bowl, mix well using a whisk till smooth.
Put the mixture into a piping bag.
Fill each egg white cavity with the prepared egg yolk mixture.
Serve immediately garnished with parsley.