A Southern Classic – Deviled Eggs, Part Two

Tamara Novacoviç with her Croatian take on the classic Southern dish. A simple, but delicious way of making eggs a lot more fun.
Text And Photo By Tamara Novacoviç

Easter is here and there will be plenty of hard boiled eggs. Every year I use them to make deviled eggs. Deviled eggs are a delicious cold appetizer and I’m sure you’re familiar with them. You basically cannot go wrong with the recipe. Different ingredients are used as the filling, sometimes mustard sauce, sometimes mayonnaise, sour cream, horseradish sauce and I once made them with ricotta cheese (lighter version, also delicious). Add a bit of chives and/or parsley leaves to it and you’ve got yourself a great appetizer.

Here I’m giving you one version of the so popular and devilishly good eggs!

Deviled eggs
 
Prep Time
Cook Time
Total Time
 
Easter is knocking on our doors, it's time to use all those hard boiled eggs and make this devilishly good appetizer!
Author:
Recipe Type: Appetizer
Serves: 4
Ingredients
  • 4 hard boiled eggs
  • 2 tbsp sour cream
  • 1 tbsp horseradish sauce
  • 1 tsp chopped fresh chives
  • 1 tsp chopped fresh parsley
  • salt, pepper to taste
Instructions
  1. Cut hard boiled eggs in half lengthwise and take out cooked yolks.
  2. Mash yolks, using fork, with sour cream and horseradish sauce. Add chives and parsley. Season with salt and pepper.
  3. Using your piping bag with star tip, pipe the yolk mixture back into the egg white halves. You can garnish it with some more parsley or powdered paprika.

Tamara Novakoviç

Tamara Novakovic is a passionate self-taught cook, food blogger, freelance food writer and photographer behind bite-my-cake.blogspot.com. Her life journey has led her through Faculty of Humanities in Zagreb, Croatia to discovering passion for making cakes. She is currently a weekly food columnist for Croatian newspaper V magazine and food magazine Repete.

More Posts - Website - Twitter - Facebook

3 Comments

Leave a Reply

Your email address will not be published.

Rate Recipe: