This tasty little dish is the perfect starter for an Easter menu, as deviled eggs fit so well for the holiday. The avocado cream gives this famous dish a special touch. It is a perfect dish for the romantic treat. Preferably with a little champagne. This is a so-called sexy dish.

Deviled eggs or devilled eggs, also known as stuffed eggs, Russian eggs, or dressed eggs, are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard.

Served Cold

They are generally served cold as a side dish, appetizer or a main course, often for holidays or parties. The dish’s origin can be seen in recipes for boiled, seasoned eggs as far back as ancient Rome, where they were traditionally served as a first course. The dish is popular in Europe and in North America.

Ingredients for 6 Servings

• 8 eggs (divided)
• 2 avocados
• 5 slices prosciutto
• 1 tbsp mustard
• 3 tbsp vegetable oil
• 2 limes (juice)
• 1 chili
• 20 g cilantro
• 2 tbsp olive oil
• 30 g parsley
• salt
• pepper
• ice cubes for ice bath

History

The term “deviled”, in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786. In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity. Similar uses of “devil” for spiced foods include deviled ham and fra diavolo (from the Italian word for “devil”).

In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity. Similar uses of “devil” for spiced foods include deviled ham and fra diavolo (from the Italian word for “devil”).

The term “angel eggs” has also been used in association with fillings with less fat and cholesterol.

Image: Kurt Bauschardt