Classic deviled eggs

Classic deviled eggs
  • 6 Piece egg
  • 15 Dekagram (dkg) butter
  • 3 Tea spoon (tsp) mustard
  • 3 Table spoon (tbsp) sour cream
  • 1 Tea spoon (tsp) salt
  • 4 Piece parsley

season: Whenever

occasion: 4Kids, 4Holidays

origin: International



This is easy prepare finger food either for parties or children because very tasty. Cook the hard-bioled eggs and remove the shells. Half the eggs and the yolks put into a bowl and add butter, mustard, sour cream, salt and the chopped parsely and mix them with a fork. You can stuff the egg white with this mash, easy to use teaspoon, however if you have time you can decorate it.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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