Deviled Egg

Ingredients :

• 12 large eggs
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon white vinegar
• Salt and pepper to taste
• Paprika, chives, or parsley for garnish
• Toothpicks or small skewers
• A bouquet holder or a shallow vase
• Lettuce or parsley leaves for decoration

Préparations :

Hard-boiling the Eggs:

1. Place the eggs in a single layer in a large pot.
2. Cover the eggs with cold water, making sure they’re submerged by at least an inch.
3. Bring the water to a boil over medium-high heat.
4. Once boiling, cover the pot and remove it from the heat.

1. Let the eggs sit in the hot water for about 10-12 minutes for large eggs (adjust timing for smaller or larger eggs).
2. After the time has elapsed, transfer the eggs to a bowl of ice water to cool completely.
3. Once cooled, carefully peel the eggs and slice them in half lengthwise.

Preparing the Filling:

1. Gently remove the yolks from the halved eggs and place them in a separate bowl.
2. Mash the yolks with a fork until they’re smooth.
3. Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the mashed yolks.
4. Mix until well combined and smooth. Adjust seasoning according to taste.

Assembling the Deviled Egg Bouquet:

1. Prepare your bouquet holder or shallow vase by filling it with lettuce or parsley leaves to act as the base and hold the eggs in place.
2. Spoon or pipe the egg yolk mixture into the egg white halves, filling them evenly.
3. Arrange the filled egg halves in the bouquet holder or vase, creating a visually pleasing arrangement.
4. Optionally, sprinkle paprika over the filled eggs for a pop of color and flavor.
5. Once all the eggs are arranged, insert toothpicks or small skewers into the base of each egg half to create the appearance of a bouquet.
6. Garnish the bouquet with fresh chives or parsley sprigs for an added touch of greenery.

ENJOY