Photos: Mercedes Monti
My grandmother used to make these deviled eggs. Mixing the yolks with mayonnaise and mustard, and very neatly filled out clearly very slowly with a spoon. You could spend hours in the kitchen. My lot do not like mayonnaise, so I took the boldness to change the ingredients slightly. The
I remember when I walked the lovely website of the cook Juliana López May. She prepares them with butter and cheese, and ends with a sprig of parsley.
My version is an intersection between these two recipes. Simply stepping on the tips of four hard boiled eggs, and mix with a tablespoon of cheese and a teaspoon of Dijon mustard. Although in reality, the amounts are to taste. Mustard why is it preferable to adding as much, and to go testing, because it is quite strong. Season with salt and pepper.
Finally, with a little patience, you have to accommodate this paste into the clear. Pictured are very neat because it was just a disposable sleeve, but it is an element that everyone has in their kitchen, and at least in this case is not at all necessary. With two spoons can be filled just as well. Finish with a parsley leaf.
0 comments:
Post a Comment