Devil’s Eggs



“Friday, the 13th, devil’s…….. eggs.”

Actually there wasn’t a relationship between Friday, the 13th, and Devil’s eggs. It’s just for fun!

Back to no joke, this egg recipe is great not only to serve on meals, it’s great to serve during tea or a treat during parties. Simple, quick to fix, presentable and delicious. The egg isn’t over-whelming, even to serve and eat on its own, it’s easy on the palate. Thus, nice as munch.

So, Christmas is coming.. Give this a try, to impress your guests.

Serves 3-4
4 large eggs (or 10 quail eggs)
1 tablespoon of mayonnaise
1 teaspoon of honey mustard
1 teaspoon of soft butter
Dash of Thai fish sauce
Pinch of garlic salt

Italian herbs
Crushed (dried) red pepper
Coarsest grounded black pepper

(1) Boil eggs for 10 minutes, or until eggs are hard boiled. Heat off and add vinegar to the hot water. Cool and peel eggs.

(2) Cut eggs into halves. Gently separate yolks from the halved egg whites into another bowl. Add mayonnaise, honey mustard, butter, fish sauce and garlic salt into yolks. Mash and mix with fork.

(3) Spoon the yolk mixture back to each egg white. Divide equally among the halves. Sprinkle black pepper, Italian herbs and crushed red pepper. Serve.

A serving of my Devil’s egg counts about 120kcal.

I served this to my 3.5yo child during our dinner, and he liked it! Of course, without the red pepper. Any others, all remained as it was. :)

Tips: Use quail eggs, if you like to create miniatures for the party. :)

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