Deviled Eggs Without Vinegar
Servings: 4 portions
Calories: 130kcal
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.
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Equipment
- 1 Saucepan
- 2 bowls
Ingredients
- 8 pieces eggs free-range
- 2 tsp mustard French
- 1 tsp sweet pepper paste paprika cream
- 2 tbsp sour cream
- 1 tsp dill fresh, chopped
- ¼ tsp ground pepper freshly ground
- 1 tsp vegetable mix dried
Mayonnaise Sauce
- 2 pieces egg yolk
- 1 tsp mustard French
- 50 ml sunflower oil or vegetable oil
- 1 tsp lemon juice
- 1 tsp icing sugar
- 2 tbsp Greek yoghurt full fat
- ¼ tsp sea salt kosher
- 1 tbsp dill fresh, chopped
- 50 ml water optional
Instructions
- Put the eggs in a saucepan, pour over cold water until they are covered and boil them on medium heat for about ten minutes.
- After they have boiled cool down suddenly with cold water, so you will be able to clean them more easily.
- Peel the eggs and cut them in half, separating the whites from the yolks.
- Make homemade mayonnaise in a bowl from two egg yolks and mustard.
- With a whisk, mix continuously, pouring oil little by little until you get a firm paste, a mayonnaise.
- Add Greek yoghurt, season with sea salt, lemon juice and powdered sugar, and mix continuously to homogenize everything. If the sauce is too thick, add a little water to thin it out.
- In the end, add the chopped dill and mix.
- Crush the boiled egg yolks with a fork until they are finely chopped evenly, without large pieces.
- 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 until will obtain a homogenized paste.
- Add the sour cream and the chopped dill, and mix to incorporate all and obtain a delicious filling for the egg whites.
- With the help of a spoon, fill the egg whites like some boats and place them one by one on a serving dish.
- Pour the sauce between and over them and put the stuffed eggs in the fridge for at least 20-30 minutes to combine all the flavours and then serve.
- Serve the stuffed eggs as an appetizer, along with a few slices of ripe tomatoes, a piece of fresh or even toasted bread and a glass of white wine.
Video
Notes
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 want to add a substitute for vinegar, you can add the juice of a lemon or lime or the juice of pickles.
Nutrition
Calories: 130kcal | Carbohydrates: 2g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 17mg | Sodium: 196mg | Potassium: 38mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 0.2mg
