Deviled Eggs
Serves 4 #STARFineFoods Ingredients: 6 eggs 100 g STAR pimiento stuffed manzanilla olives (reduced sodium) Salt and pepper to taste ---- For the mayonnaise: 2 tablespoons of STAR Extra Virgin Olive Oil 1 egg 1 tablespoon of lemon juice or vinegar Instructions:Boil the eggs in salted water for 10 minutes. Once cooked, cool them in water, peel them and slice them in half. Carefully remove the yolks and set them aside with the whites.
For the mayonnaise, beat the egg with the lemon juice or vinegar until well combined. Add the Extra Virgin Olive Oil, little by little, in a thin stream, whisking constantly so that it emulsifies and the texture becomes creamy. Add salt and pepper to taste.
Finely chop the green olives and mix them with the egg yolks in a bowl. Add the mayonnaise and stir gently to form a smooth paste.
Fill the egg whites with the mixture of olives, yolks and mayonnaise. Smooth the filling with a spoon to make it attractive.
Serve the deviled eggs immediately or refrigerate them until just before eating.
Ingredients
- 6 eggs
- 100 g STAR pimiento stuffed manzanilla olives (reduced sodium)
- Salt and pepper to taste
- ----
- For the mayonnaise:
- 2 tablespoons of STAR Extra Virgin Olive Oil
- 1 egg
- 1 tablespoon of lemon juice or vinegar
Instructions
Boil the eggs in salted water for 10 minutes. Once cooked, cool them in water, peel them and slice them in half. Carefully remove the yolks and set them aside with the whites.
For the mayonnaise, beat the egg with the lemon juice or vinegar until well combined. Add the Extra Virgin Olive Oil, little by little, in a thin stream, whisking constantly so that it emulsifies and the texture becomes creamy. Add salt and pepper to taste.
Finely chop the green olives and mix them with the egg yolks in a bowl. Add the mayonnaise and stir gently to form a smooth paste.
Fill the egg whites with the mixture of olives, yolks and mayonnaise. Smooth the filling with a spoon to make it attractive.
Serve the deviled eggs immediately or refrigerate them until just before eating.
Boil the eggs in salted water for 10 minutes. Once cooked, cool them in water, peel them and slice them in half. Carefully remove the yolks and set them aside with the whites.
For the mayonnaise, beat the egg with the lemon juice or vinegar until well combined. Add the Extra Virgin Olive Oil, little by little, in a thin stream, whisking constantly so that it emulsifies and the texture becomes creamy. Add salt and pepper to taste.
Finely chop the green olives and mix them with the egg yolks in a bowl. Add the mayonnaise and stir gently to form a smooth paste.
Fill the egg whites with the mixture of olives, yolks and mayonnaise. Smooth the filling with a spoon to make it attractive.
Serve the deviled eggs immediately or refrigerate them until just before eating.
Total Time: 20 minutes
Serves: 4
