Who doesn’t like deviled eggs, or stuff eggs as most Guyanese call it? They are easy to make, delicious and a great quick hor d’oeuvre. I also think it’s perfect for Sunday Brunch! These deviled eggs have a twist, so be sure to keep reading.
First prepare 4 hard boiled eggs…
Or if you wanna be fancy…
Deviled/Stuffed Eggs (Makes 8 servings)
4 Eggs (hard boiled)
1 tbsp butter
2 tsp spicy brown mustard
2 tbsp Kraft Italian Blend Cheeses
1/4 tsp cayenne pepper
Pinch of cracked black pepper
Pinch of salt (optional, the cheeses are a bit salty)
1 blade of green onions, cut into 8 diagonal slices (garnish)
1/2 wiri wiri pepper cut into 8 tiny pieces (garnish)
Divide hard boiled eggs in halves (lengthwise). Scoop out yolk and set aside. Wash whites and place on a serving plate/tray. Combine yolks, butter, brown mustard, cheese, cayenne pepper, black, pepper and a pinch of salt (if desired). Mix together until it forms a smooth paste. Using a teaspoon measure, scoop a teaspoon of the yolk mixture and stuff into the egg whites. Garnish with a slice of green onions and a piece of wiri wiri pepper.
You may also add the yolk mixture to a piping bag with a star tip. Then pipe the filling into the whites. Garnish same as above.
Tips and Ramblings:
1. You can substitute butter for Mayonnaise.
2. There are many different ways to make stuff eggs, this is just how I prefer mine.
3. As soon as I was finish taking the pictures for the blog post, these were devoured!