Deviled Eggs

Very nice in principle, but using the amount of mayonnaise yielded a very dry mass; so dry in fact that my food processor was hardly able to mix it properly. I added some Quark (see this recipe for more information on what that is), and later on some cream and then some milk. Furthermore, I only added 3/4 of the mustard required (but I also used Dutch mustard which might be a bit stronger). Also, in the beginning I had only added half of the required amount of chilli (substituting the cayenne); the more cream and milk I added, however, the weaker the tang of the chilli became, so I added a little more. So in conclusion, the idea is good, but you will need to follow your instincts.

I had actually hoped to achieve something like these Deviled Egg Chicks, but that didn't work out at all - they fell over, the caps slid off or crushed into the cream.. and some point I just gave up and served the eggs as halved eggs. Not that that has anything to do with this recipe, though.

Served as part of a buffet with a spring version of these Chocolate Brownies, Mondriaan Cake, Spiced Nuts, and carrots with Aubergine Dip and Spundekäs'.

See Queezle_Sister's review of pressure cooker boiled eggs for a really cute Deviled Egg Chick!