Killer Salad Recipes

Devilled eggs are delicious, that really is the best way word to describe them. Devilled eggs are also relatively easy to make and the possibilities for the devilled part are endless, but I chose to do traditional devilled eggs, and serve them with salatrio and homegrown micro basil leaves.

I started by boiling the eggs for about 10 minutes, then placed them in ice cold water to cool before removing the shells. Once the shells were removed I cut each egg into half and removed the yolk.

To the yolks I added 1 teaspoon of Dijon mustard, black pepper to taste and just enough mayonnaise to make a smooth paste, blending all the ingredients together. This makes the devilled part. I then placed this mixture into a piping bag and piped it back into the egg whites. To finish I sprinkled paprika over the top.

I then served the devilled eggs on a bed of salatrio, chopped tomato and celery, and garnished with my homegrown basil micro leaves.

Enjoy!

(1 votes, average: 5 out of 5)

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