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Deviled Eggs with a Green Bean Salad

Deviled Eggs with a Green Bean Salad

Deviled Eggs with a Green Bean Salad

This makes a great breakfast, brunch, or appetizer.


  • Eggs

  • Green beans

  • Mayonnaise

  • Dijon mustard

  • Olive oil

  • White wine vinegar

  • Chives

  • Lemon

  • Salt (to taste)

  • Pepper (to taste)


Start by separating your egg whites from your yolks. Next, cook your egg whites and yolks in separate containers in a double boiler. Cook the egg whites in a thin, greased, cylindrical dish – like a shot glass – but there’s no need to boil the water (just heat it to just below simmering to avoid breaking the glass). The egg yolks can be cooked together in a ramekin, and cook them just until they become solid and opaque.

When the eggs are done, mash the egg yolks and mix them together with a bit of mayonnaise, mustard, a few drops of white wine vinegar, lemon juice, salt, and pepper.

Next, cut your egg whites into even wafers. Finally, place the egg yolks on top of the egg white wafers.

Make a quick green bean salad with chopped green beans (blanch these), a vinaigrette of olive oil, white wine vinegar, salt, and pepper.

Finish with chives, serve, and enjoy.

Dish and Photo by Adrian Rodriguez

Content Disclosure: HGC This post contains 100% human generated content that contains no AI input (derivative or otherwise).

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