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A rectangular white platter with a green patterns, with the deviled eggs on it. Each half is filled with the egg yolk cream and topped with a green dill leaf and red smoked paprika.

Romanian Deviled Eggs Recipe

The Romanian deviled eggs make a great appetiser for the Easter lunch or dinner. They are also great to make with leftover eggs.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 12 minutes
Course Appetizer
Cuisine Romanian
Servings 6 people

Ingredients
  

  • 6 eggs
  • 2 tbsp mayonnaise
  • 1 tsp mustard
  • salt and pepper to taste
  • smoked paprika optional, to decorate
  • fresh dill optional, to decorate

Instructions
 

  • Bring a pot of water to boil, and add salt.
  • Add the eggs to the boiling water.
  • Boil the eggs for 12 minutes.
  • Drain the water and put the eggs in an ice bath, or run very cold water over them for a couple of minutes.
  • Peel the eggs and cut them in half, lengthwise.
  • Pop the yolk out with a teaspoon. They should come out very easily.
  • Mash the yolks with a fork.
  • Add the mayo, mustard, and salt and pepper to taste.
  • Mix well to obtain a creamy consistency
  • Taste, and adjust the seasoning.
  • Put the creamed egg yolks back into the egg whites – you can do this with a piping bag for a nicer presentation.
  • Sprinkle the eggs with smoked paprika and decorate with dill or parsley leaves.