Deviled Eggs Without Vinegar

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Today I will make a classic recipe, indispensable from the menu of holidays or important events, where it is served both as an appetizer and alongside a main course. I will show you how to make deviled eggs without vinegar here in Transylvania and why they are such a great success at dinner parties.

Stuffed eggs, or deviled eggs, are a classic dinner recipe and usually consist of boiling hard-boiled eggs, which, after cleaning and cutting them in half, remove the yolks and fill them with a paste. Traditionally, this cream it will make from those yolks mixed with different ingredients.

My recipe is a little different from all of them, and this is because I will pour a mayonnaise and yoghurt sauce on top of the eggs, which will give this aperitif an extra flavour and freshness.

Ingredients

I will make this recipe for a festive dinner; that’s why I will use eight eggs that will make about 4-6 portions, depending on their size and the various appetizers on the menu.

For the filling, I will add the following to the egg yolks: 2 tsp of mustard, 1 tsp of pepper paste, 2 tbsp of sour cream, 1 tsp of finely chopped dill, salt, freshly ground pepper and a mix of dried vegetables.

For the mayonnaise sauce, we need two egg yolks, a teaspoon of French mustard, 50 ml of sunflower oil, one teaspoon of lemon juice, one teaspoon of powdered sugar, two tablespoons of Greek yoghurt, one tablespoon of chopped dill, salt and about 50 ml of water.

I warn you that this recipe contains allergens, such as eggs, mustard, and dairy.

How to Make the Deviled Eggs Without Vinegar

The recipe is simple but contains several steps: first, we boil the eggs until they are hard-boiled, and after they have cooled, we peel them, cut them in half and remove the yolks. From these yolks, we make a filling with which we fill the whites and make a mayonnaise sauce to serve them. But let’s take them in turn.

Boil and Prepare the Eggs

Put the washed eggs in a saucepan and pour cold water over them until they are covered. Boil them on medium heat for about ten minutes, calculated from the start of boiling.

After they have boiled the eggs, put them under a stream of cold water so that they cool down suddenly, so you will be able to clean them more easily.

Peel them and cut them in half, separating the whites from the yolks and putting them separately in a bowl because, from these yolks, I will make the filling for the deviled eggs.

Make the Mayonnaise Sauce

This mayonnaise sauce is easy to make. First, I will make homemade mayonnaise in a bowl from two egg yolks and mustard.

With the help of a whisk or electric mixer, I will mix continuously, pouring in the oil little by little until I get a firm paste, a mayonnaise.

I add Greek yoghurt and season with sea salt, lemon juice and powdered sugar. Mix continuously to homogenize everything and if you think the sauce is too thick, add a little water to thin it out.

Although adding sugar seems a little strange, the sugar will reduce the acidity of the mustard and lemon, and the taste will not be sweet, but it will be unique.

In the end, add the chopped dill, which besides the taste, will also look good, giving colour to the dish.

Make the Filling

We now go to the next step, how to make the filling for the egg whites. I will crush the yolks with a fork until they are finely chopped evenly, without large pieces.

I add the French mustard and the pepper paste over the egg yolks and season with freshly ground pepper and the dry vegetable mix. Mix well with a spoon or a wooden spoon until will obtain a homogenized paste.

Now I add the cream, which will make the filling creamier, and the finely chopped dill, which will give it a particular taste.

I keep mixing to incorporate the cream well, and with this, I have obtained a delicious paste with which I will fill the egg whites.

Stuffing the Eggs

With the filling obtained this way and with the help of a spoon, I will fill the egg whites like some boats. If the filling is thicker, you can use a piping bag to fill them. I will place the egg whites filled in this way one by one in a serving dish, and I will use a glass one until I have filled them all.

Finishing the Stuffed Eggs

You can use the mayonnaise sauce in two ways, you can first pour it into the mould and then place the stuffed eggs in this sauce or vice versa, as I did. I first put the deviled eggs in the dish, then poured the sauce between and over them so that when you eat them, they will not be dry.

I usually leave the stuffed eggs in the fridge for at least 20-30 minutes to combine all the flavours and then serve. This was my recipe for classic deviled eggs without vinegar, which my mother used to make in Transylvania, and which I share with you to try.

How to Store

You can store the stuffed eggs in a hermetically sealed plastic box in the refrigerator, where they can stay for up to three to four days. If you arrange them on a plate in advance, you can cover them with plastic film and put them in the refrigerator until you serve them.

F.A.Q.

Serving the Dish

Serve these deviled eggs without vinegar, as an appetizer, along with a few slices of ripe tomatoes, a slice of fresh or even toasted bread and a glass of white wine. You will have a perfect dinner and a perfect evening.

Deviled eggs are the perfect dish to start a festive dinner. Still, if you want other appetizer recipes, I recommend some from our blog:

• Smoked Mackerel Spread
• Eggplant With Minced Pork
• Vegan Guacamole
• Spinach and Feta Rolls
• Creamy Mozzarella Polenta
• Battered Fried Zucchini
• Best Smoked Salmon Cream Cheese Recipe
• Stuffed Mushrooms With Cheese and Bacon
• Mediterranean Roasted Eggplant Recipe

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