After
the Easter (or almost), in principle we would have a free hand to throw
like men possessed to make recipes for carnivores, but the deviled eggs
help us embrace change so slowly, and as always, without eliminating
the sensory enjoyment.
Like me, I'm sure you have seen make deviled eggs recipe in a thousand ways. And this classic and resorted main course, supports many varieties both in the composition of the filling (meat, fish, with or without yolk, with or without tomato, etc.), And in the actual presentation.
These deviled eggs as you present them, are my interpretation of the recipe from my mother. As you see, are decorated with grated egg yolk, giving them a colorful lot who tend to like people. As always Blogcocina, the egg is a recipe stuffed affordable even for baboons, and requires very little commitment. I explain the process!
Ingredients (for 8 deviled eggs *):4 eggs70 ml. crushed tomato sauce150 gr. canned tunaOregano
For the mayonnaise:1 eggOlive oilSalt
* 8 eggs fillers are actually eggs halves 8, that is, 4 eggs in total. Two eggs per head, is the ideal diet for two adults.
Development of deviled eggs:1. Cook the eggs for 10 minutes. Once cooked, let them cool, peel them and put them under running water to remove any remaining eggshell.2. Slice the eggs in halves (starting from the axis of the egg), and remove the yolks.3. Of the 8 yemitas, reserve two, and six we'll put in a separate dish, which also will miss canned tuna and tomato. I crush and mix everything with a fork to make the filling.4. Place eggs in a tray with the hole facing up, and fill with tuna mixture, tomato and egg.5. Make mayonnaise and cover the eggs with a spoon.6. Finally, for garnish, grate the remaining two buds on deviled eggs with mayonnaise, and sprinkle a bit of oregano.
Like me, I'm sure you have seen make deviled eggs recipe in a thousand ways. And this classic and resorted main course, supports many varieties both in the composition of the filling (meat, fish, with or without yolk, with or without tomato, etc.), And in the actual presentation.
These deviled eggs as you present them, are my interpretation of the recipe from my mother. As you see, are decorated with grated egg yolk, giving them a colorful lot who tend to like people. As always Blogcocina, the egg is a recipe stuffed affordable even for baboons, and requires very little commitment. I explain the process!
Ingredients (for 8 deviled eggs *):4 eggs70 ml. crushed tomato sauce150 gr. canned tunaOregano
For the mayonnaise:1 eggOlive oilSalt
* 8 eggs fillers are actually eggs halves 8, that is, 4 eggs in total. Two eggs per head, is the ideal diet for two adults.
Development of deviled eggs:1. Cook the eggs for 10 minutes. Once cooked, let them cool, peel them and put them under running water to remove any remaining eggshell.2. Slice the eggs in halves (starting from the axis of the egg), and remove the yolks.3. Of the 8 yemitas, reserve two, and six we'll put in a separate dish, which also will miss canned tuna and tomato. I crush and mix everything with a fork to make the filling.4. Place eggs in a tray with the hole facing up, and fill with tuna mixture, tomato and egg.5. Make mayonnaise and cover the eggs with a spoon.6. Finally, for garnish, grate the remaining two buds on deviled eggs with mayonnaise, and sprinkle a bit of oregano.
The only difficulty you may have the recipe for deviled eggs, mayonnaise is doing, if you do not want to abuse, can also be made without eggs. In extreme cases, as a last resort, if anyone resists, you can always opt to use bottled mayonnaise.
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