Deviled Eggs Without Vinegar

Course: Appetizers, Dinner

Cuisine: Hungarian, Romanian, Transylvanian

Diet: Halal, Vegetarian

Keyword: deviled eggs, deviled eggs without vinegar, stuffed eggs, stuffed eggs without vinegar

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: portions

Calories: 130kcal

Author: Timea

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.

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.

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.