Deviled eggs with asparagus – Uova ripiene di asparagi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
$4-6 total*
16 egg halves
Ingredients
- 8 whole eggs
- 1 asparagus bunch
- 1 teaspoon mayonnaise
- Salt and pepper to taste
Preparation
Prepare the asparagus: wash them and discard the hard part at the bottom.
Bring a large pot of water to a boil. Add salt and cook asparagus for about 10 minutes, until tender. Drain the asparagus and put them in water with ice to preserve the green color. Drain the asparagus again and place them on a towel to soak up any excess water.
Hard-boil the eggs: place them in cold water, bring it to a boil, then set a timer for 11-12 minutes.
Drain the eggs and place them in cold water with ice until completely cooled.
Cut 1/2-inch off the tips of each asparagus. Place the rest of them in a food processor.
Peel the eggs and cut them in half lengthwise. Dip your knife in some water before cutting the next egg to get a clean cut. Remove the yolks and add them to the food processor with the asparagus. Add the mayonnaise and mix until well combined.
Add salt to taste.
Place the mixture into each egg half. I used a plastic bag with a corner cut off. If you have it, use a piping bag. Otherwise, a spoon will do the job!
Decorate each stuffed egg with an asparagus tip.
Tips & notes
- Refrigerate until ready to serve.
- To garnish the eggs, you could use a smaller piece of asparagus and a sprinkle of minced chives.
- For a stronger taste, add 1/2 teaspoon of Dijon.
- For a lighter recipe, use a teaspoon of greek yogurt instead of the mayonnaise.
* Price range estimated from local markets and supermarkets (it can change according to season, location and product quality)
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