International Food Recipes

United States Recipes / Devilled Eggs Recipe

Recipes by Ethnicity:

African Recipes
Argentinean Recipes
Brazilian Recipes
British Recipes
Caribbean Recipes
Chinese Recipes
Costa Rican Recipes
Danish Recipes
Egyptian Recipes
French Recipes
German Recipes
Indian Recipes
Irish Recipes
Israeli Recipes
Italian Recipes
Korean Recipes
Mexican Recipes
Middle Eastern Recipes
Moroccan Recipes
Nepalese Recipes
Polish Recipes
Portuguese Recipes
Russian Recipes
Spanish Recipes
Swedish Recipes
Thai Recipes
Turkish Recipes
United States Recipes
Vietnamese Recipes

Devilled Eggs

12 eggs, hard-boiled, peeled and chilled
1/2 cup mayonnaise
1/4 cup minced pitted Nicoise olives
1 tablespoon Dijon mustard
1 tablespoon drained capers
1 tablespoon minced drained oil-packed sun-dried tomatoes
1 anchovy fillet, minced
1/8 tsp Tabasco
1 tablespoon minced fresh parsley

1 bunch watercress
1 pint basket cherry tomatoes
12 Nicoise olives
Paprika or cayenne pepper

Cut eggs lengthwise in half. Place yolks in bowl; mash with fork.
Mix in mayo, olives, mustard, capers, tomatoes, anchovy and pepper. Mix in parsley.

Arrange watercress and tomatoes on serving tray. Pipe or spoon egg mixture into egg halves, mounding slightly. Place eggs atop
watercress. Garnish with Nicoise olives. Sprinkle with paprika.
Cover and refrigerate until chilled.

Serve this devilled eggs recipe with some other party foods to create a setting your friends will love you for.