deviled eggs - punjena jaja

when you say deviled egg, for me it's egg stuffed with egg yolk, mayonnaise and parsley leaves,

without deviled eggs I cann't imagine Easter breakfast,

they are great for serve in gala occasions and gatherings of family as an appetizer along with other delicacies,

of course none of the family members will reject them if are served for breakfast or dinner,

you can charge different fillings, all depends on your imagination,

but the basic ingredients are a hard-boiled egg, mayonnaise or cream or yogurt, or all of the 3 together and salt,

the rest are variations,

I always choose the simplest version because  I do not like too complicated and very spicy dishes,

I suggest this simple variation,so

you will need:

10 hard-boiled eggs

2 tablespoons mayonnaise

1 tablespoon finely chopped fresh parsley 

salt

preparation:

add eggs in cold water to cook,

cook for 10 minutes with constant boiling,

immediately pour boiling water and plunge them in cold,

allow to cool well,

remove the shells,

cut each of them into two halves,

remove the yolks,

arrange in a separate bowl empty egg whites,

in the other mash the yolks with a fork,

add 2 tablespoons mayonnaise, 1 tablespoon finely chopped parsley leaves and season with salt to taste,

mix well,

fill the egg whites with filling and garnish.

kada kažete punjena jaja, za mene je to jaje punjeno žumancem, majonezom i seckanim peršunovim lišćem, 

bez njih ne mogu zamisliti Uskršnji doručak,

a odlična su za posluženja prilikom familijarnih i drugih okupljanja kao predjelo uz ostale đakonije,

naravno niko od ukućana neće ih odbiti i ako ih poslužite za doručak ili večeru,

mogu se puniti raznim nadevima, sve zavisi od vaše mašte,

ali osnovne sastojke čini tvrdo kuvano jaje, majonez ili jogurt ili pavlaka ili sva 3 skupa  i so, 

ostalo su varijacije

ja uvek biram najjednostavniju varijantu jer nisam sklona suviše komplikovanim i jako začinjenim jelima,

zato predlažem ovu jednostavnu varijantu, a

potrebno vam je:

10 tvrdo kuvanih jaja

2 velike kašike majoneze

1 velika kašika svežeg sitno seckanog peršuna

soli

priprema:

u hladnu vodu stavite da se kuvaju jaja,

kuvajte 10 minuta uz stalno ključanje,

odmah odlijte kipuću vodu i potopite ih u hladnu,

pustite da se dobro ohlade,

oljuštite ih,

presecite ih na dve polovine,

izvadite žumanca,

u posebnu činije složite prazna belanca,

u drugom tanjiru viljuškom dobro usitnite, zgnječite žumanca,

dodajte 2 velike kašike majoneze, 1 veliku kašiku sitno seckanog peršunovog lista i soli po ukusu,

sve dobro izmešajte,

ovom masom punite jaja i po želji ukrasite.

ovom masom punite jaja i po želji ukrasite