Thursday, June 7, 2012

deviled eggs

Need something different from regular lettuce-tomato-cucumber salad? Deviled egg (for the longest time, I thought it was "devil's eggs" haha... silly me) is a fun salad topper! We made this one with left over tuna salad, but there are so many different combinations of deviled eggs you can make. If you have little bit (about 1/4 cup) of this and that, try making deviled egg with it -- you might surprise yourself. :)


Eggs - 7 (to make 14 deviled eggs)

Tuna salad (or anything you want to put in) - 1/4 to 1/3 cups
Mayonnaise - 1/3 cup
Rice vinegar or lemon juice - 2 tsp
Garlic salt & pepper - pinch
Onion powder - 1 tsp
Other spices (e.g. ground mustard, dried parsley) - however you like it


  1. [Hard-boiled eggs] In a pot, put the eggs in and fill it up with enough warm water to cover the eggs. Bring the water to simmer (but not boil - about 210 degrees). Once it hits the temperature or when the water starts to simmer, cover the pot and cook for 17 minutes. Turn off the heat and pour out the hot water and fill the pot with cold water. Let it sit until it's cool enough to work with. Peel the shells off and set it aside. 


  1. Cut the hard-boiled eggs in half. 
  2. Take out the yolks. Cover the egg whites with wet paper towel.
  3. Mash the yolks with a folk or a whisk. Add all the ingredients and mix.
  4. Adjust the taste. If the egg mixture is too dry, add more mayo, rice vinegar or lemon juice. 
  5. Put the egg mixture in a zip lock bag (or pastry bag with piping), cut the end so it will have 1cm opening. 
  6. Fill the egg whites with the egg yolk mixture. 

Cover with wet paper towel to keep the egg whites moist

Texture should be creamy & smooth enough to work with


  1. Serve with cut lettuce. 

No comments:

Post a Comment