Deviled eggs

Deviled eggs are a classic that's always a hit: simple to make, yet festive and packed with flavor. The creamy filling gets a subtle kick from mustard or a pinch of cayenne. Perfect as a light start to dinner. Serve with a glass of Tempera Riva , a refined non-alcoholic pairing with soft notes of apple and white tea that contrast beautifully with the creaminess of the egg.

For 2 persons (4 half eggs)

Deviled eggs

Ingredients

  • 2 eggs
  • 1.5 tbsp mayonnaise
  • ½ tsp mustard
  • Pinch of cayenne pepper or paprika powder
  • Salt and pepper
  • Optional: chives or garden cress for garnish

Preparation method

  1. Boil the eggs hard for about 9 minutes, cool and peel them.
  2. Halve the eggs and carefully remove the yolks.
  3. Mash the yolks with mayonnaise, mustard, salt, pepper and a pinch of cayenne until smooth.
  4. Spoon or pipe the mixture back into the egg whites.
  5. Garnish with some chives, paprika powder or garden cress.