Appetizers
Classic Deviled Eggs – Everyone’s Secret Favorite
Ingredients
10 db
boiled eggs
50 g
Mizo butter (softened)
10 dkg
Mizo Trappist cheese
5 dkg
mayonnaise
1 tbsp
mustard
5 dkg
Mizo sour cream
large pinch
salt
33 dkg
Mizo sour cream
5 dkg
mayonnaise
1 tsp
mustard
1 tsp
powdered sugar
large pinch
salt
to taste
Mixed salad
Instructions:
Deviled eggs are a great simple dish, but they also come in handy when you have leftover boiled eggs from Easter that no one wants to eat. For best results, boil the eggs with the ham.
Peel the boiled eggs, cut them in half, and place the yolks in a bowl. Mash them with a fork and mix thoroughly with softened butter, grated cheese, mayonnaise, mustard, and a large pinch of salt. Thin out the mixture with a bit of sour cream. If you have leftover cooked ham, chop it up and mix it in too!
Spoon the mixture back into the egg whites.
For the dressing, blend the ingredients until smooth, adding parsley or chives for extra flavor.
Arrange a generous portion of salad on a plate, place the stuffed eggs on top, and drizzle with the dressing. For a truly retro touch, serve with French salad and add a small dollop of Piros Arany (Hungarian red pepper paste) on top of each egg.