Deviled Eggs

Deviled eggs are a simple and tasty dish, typical of American cuisine, but I can add an Italian touch for an interesting twist. Here is the traditional recipe with an Italian twist:

Ingredients

• 6 eggs
• 2 tablespoons of mayonnaise
• 1 teaspoon of Dijon mustard
• Salt and pepper to taste
• 1 teaspoon of wine vinegar (for the Italian touch, I recommend red wine vinegar)
• Paprika or chili powder (for the more Italian version, you might use fresh finely chopped hot pepper)
• Chopped parsley (optional, for garnish)

Preparation

1. Start by placing the eggs in a pot and cover them with cold water. Bring the water to a boil and let the eggs cook for about 9-12 minutes for hard-boiled eggs.
2. Once cooked, immediately cool the eggs in cold water for a few minutes. This will help to peel the eggs easily.
3. Peel the eggs and cut them in half lengthwise. Gently remove the yolks and place them in a bowl.
4. Add the mayonnaise, Dijon mustard, red wine vinegar, paprika or fresh chili, salt and pepper to the bowl with the yolks. Mash and mix everything together until smooth.
5. Taste and adjust seasoning if necessary. If you like a more intense flavor, you can add a little more mustard or vinegar.
6. Transfer the mixture to a pastry bag with a star tip (if you do not have one, you can cut the corner of a clean plastic bag).
7. Fill the cavities of the egg whites with the yolk mixture, creating a nice tuft.
8. If desired, sprinkle with a little more paprika or chili powder and decorate with chopped parsley for a touch of color.

Curiosity

“Deviled eggs” is the name given to this dish in the United States. The word “deviled” indicates foods that are spicy or highly seasoned, and in this recipe the spicy element is provided by the paprika or chili pepper. Over the years, the recipe has been adapted in many variations, even with the addition of ingredients like anchovies, capers or herbs to provide different flavors.