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Devilled Eggs Easy Recipe for Christmas

Cooking Method ,
Difficulty Beginner
Prep Time: 5 min Cook Time: 10 min Rest Time: 2 hour Total Time: 2 hrs 15 mins
Servings 6
Best Season Winter

The first Christmas recipe that I am posting this year is this! I decided to start with the appetizers, since last year I posted lots of sweet ideas. And since now the circumstances changed and I can barely eat sweet, I want to switch the order.

Growing up in Romania I used to have these eggs everytime we had a celebration. They still are a very beloved appetizer, although it's a little bit heavy, if you ask me. This is why we only eat it on special occasions😅 once you have one, you cannot stop, that's how good they are😍

My personal touch to these devilled eggs was a yummy Asian marinade in which I have kept the eggs for a couple of hours after boiling them. This is how they got the beautiful dark colour and extra flavour.

    For the mariande
  • 3 tablespoons dark soy sauce
  • few drops sesame oil
  • 1 Piece spring onion (finely chopped)
  • 1 teaspoon oyster sauce (optional)
  • 1 teaspoon fish sauce (optional)
  • 3 cups water
  • For the eggs
  • 6 Pieces free range eggs (boiled)
  • 1 tablespoon mayonnaise
  • 1 teaspoon mustard
  • salt and pepper (as per taste)
  • few chives (finely chopped)
  1. Marinate the eggs

    Mix all the ingredients specified in the section "marinade" and add the peeled and boiled eggs to them. Marinate the eggs for 3-4 hours in the fridge or overnight.

    I have boiled the eggs exactly 8 minutes from the time they started boiling and then I put them into a bowl with cold water and ice. This will ensure a smooth peeling without efforts. 

  2. Filling the eggs

    After the eggs have marinated, pat them dry with a clean paper towel and cut them in half. Remove the egg yolks and add them to a bowl, together with the mayonnaise, mustard, chives, salt and pepper. Mash everything well with a fork, then put the mixture into a piping bag and start piping the filling into each egg white.

    Garnish with extra chives and black pepper. Enjoy!