What help are the deviled eggs as an appetizer in any celebration. And celebrations will not be lacking in these coming weeks, do you have everything ready? If you still need to finalize the menu, you can get an idea of the one that we have proposed this week or incorporate this dish to your starters.
Deviled eggs give a lot of fire; we can fill them in different ways. This time we propose a filling with mustard and pico de gallo, a salad that accompanies many Mexican dishes and is usually made with tomato, onion, coriander and jalapeño peppers.
Pico de gallo stuffed eggs with mustard
These stuffed eggs with pico de gallo and mustard are a great option as a starter at upcoming celebrations.
Author Maria
Kitchen: Mexican
Recipe type: Aperitif
Rations: 5
Preparation time:
Cooking time:
Total time:
Ingredients
- 5 large eggs
- 3 tablespoons of Mayonnaise
- 1 teaspoon of mustard
- 1 teaspoon of vinegar
- 1 green chili, minced
- Pepper
- Sal Island
- For the pico de gallo
- 1 ripe tomato, diced
- ½ onion, minced
- 1 green chili
- Juice of ½ lime
- Cilantro
Preparation
- We cook the eggs in a large pot with salted water for 10 minutes. Remove and cool in a bowl with ice water. Once cool, peel and cut the eggs in half, lengthwise.
- We place the yolks in a bowl, along with the mayonnaise, vinegar, mustard and chili. Season and grind everything until a smooth consistency is achieved.
- In another bowl, we combine the ingredients of the pico de gallo and mix well.
- We place in the hollow of each egg a tablespoon of the mustard filling and top it with pico de gallo.
- Garnish with fresh coriander and a little paprika.
Nutritional information per serving
Calories: 220