American Devil’s Eggs: 4 Easy Recipes

Devil’s Egg is a delicious snack that is quick and easy to make. Plus, they can be made with all kinds of ingredients that are very healthy and nutritious.

Everyone has eggs in their kitchen. This ingredient has a wonderful taste and texture, it is high in protein and inexpensive. They are very versatile so you can make devil eggs in so many different ways with just a few ingredients.

Devil eggs are great as a starter, snack or a fun evening meal. With just a few ingredients, you can make some delicious versions of devil’s eggs that can be served either hot or cold. They are healthy and satisfy different kinds of guests.

Let’s just look at them.

1. Devil eggs with fried tomato and tuna

Ingredients

• 8 eggs
• 2 cans of tuna in oil or natural
• 3 tbsp. fried tomato (45 ml)
• 2 tbsp. seedless olives (30 g)
• 3 tbsp. roasted peppers (45 g)
• Salt and pepper (to taste)

Mayonnaise

• 1 egg white
• 2 tbsp. lemon juice (30 ml)
• 1 cup sunflower oil (250 ml)
• Salt
• Chopped garlic

Instructions

• Boil the eggs in a saucepan of water for 10 minutes. Then put the eggs in cold water for 10 minutes, then peel them.
• Place the eggs inside a food processor or blender. Then add half a cup of oil, the juice of one lemon and salt.
• Start blending and gradually add the rest of the oil. Once done, put it in the fridge so it can cool down.
• Cut the peeled eggs in half. Separate the egg yolks and set them aside.
• Place the tuna, fried tomatoes, egg yolks and olives in a bowl and mix well. The goal is to make a solid mixture, to which you then need to add a pinch of salt and pepper.

• Fill the egg whites with the solid mixture.
• Cover them with the mayonnaise and if you like, you can add a little chopped garlic.
• Garnish with strips of pepper and finely chopped olives.

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2. Au gratin with ham

Ingredients

• 4 eggs
• Ham (250 g)
• 1 tbsp. mustard (15 ml)
• 1 tbsp. mayonnaise (15 ml)
• 3/4 cup mozzarella cheese (100 g)
• 1 cup seedless olives (50 g)
• Vinegar
• Salt
• Pepper

Instructions

• Boil the eggs in water in a saucepan, add a splash of vinegar to make peeling easier. Boil the eggs for approx. 12 minutes.
• For the filling, mix the boiled egg yolks, mayonnaise, mustard and ham which are cut into short, fine strips in a bowl.

• Mix until you get a cream and add a pinch of salt and pepper.
• Fill the eggs with the mixture and cover with grated mozzarella cheese.
• Bake at 180 degrees Celsius for 10 minutes or until the cheese is au gratin . Be careful not to burn the cheese.
• Serve the devil eggs and garnish with olives.

3. Devil eggs with vegetables and bechamel sauce

Ingredients

• 8 eggs
• ½ onion
• 1 tomato
• ½ eggplant
• ½ red pepper
• 2 jars of bechamel sauce (400 ml)
• ½ cup grated cheese (approx. 50 g)
• 3 tbsp. olive oil (45 ml)
• Salt
• Pepper

Instructions

• First, set the oven to 190 degrees Celsius.
• Cut onion, eggplant and red pepper into small pieces.
• Fry onions and peppers in a frying pan on low heat for 10 minutes. Then add eggplant and fry for another 5 minutes.
• Add tomato, preferably grated. Add salt and pepper and cook for 20 minutes.
• Boil the eggs for 10 minutes. Remove from heat, allow to cool, then peel.

• Cut the eggs in half and mix the eggs with the sautéed vegetables. Then fill with the vegetable mixture.
• Place the eggs on a baking sheet, cover with bechamel sauce and sprinkle generously with cheese.
• Bake for 10 minutes. Then place the oven for au gratin and leave them for 5 minutes.
• Serve with toast.

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4. Devil eggs with guacamole

Ingredients

• 8 eggs
• 2 ripe avocados
• The juice of 2 lemons
• 2 ripe tomatoes
• 2 small onions
• 1 clove garlic (5 g)
• 1 tbsp. coriander (15 g)
• Salt and black pepper

Instructions

• Boil the eggs in plenty of water for 10 minutes.
• Cut the ripe avocados and remove the core. With a soup spoon, scrape the meat out and place it in a bowl.
• Add lime juice to prevent the avocados from turning brown.
• Add egg yolks and finely chopped onion, garlic and tomato.
• Stir the ingredients well.

• Add salt and pepper to taste.
• Then cut the eggs in half and fill with the guacamole.
• Serve with nachos and sour cream.