Comments 13

Romanian Deviled Eggs

As I said in my previous post today, it was my birthday yesterday and since hubby worked late and we didn’t get to celebrate (I got the promise of a lovely meal out once baby is born :-), I decided to make something my mum would have always made for our birthdays and other special occasions: deviled eggs, Romanian style.

I know that January is a “diet” month and everybody is trying to post healthy recipes but this one isn’t actually so bad if you decided on a paleo diet rather than a traditional, low-carb and fat diet.

My mum taught both my brother and I to make our own mayonnaise and I do it gladly knowing that I get to choose the produce going into my food and there are no hidden nasties. Here are the ingredients for my homemade mayonnaise:

  • one boiled egg yolk, minced with a fork so your mayo doesn’t come out lumpy
  • one fresh yolk, organic preferably, as it makes your mayo nice and yellow
  • sea salt
  • olive oil (we actually use vegetable oil in Romania but I don’t buy it in the UK since we almost never use it)
  • lemon juice ( I squeeze as a go along, I used less than what is in half a lemon this time as I made a small quantity).

Weekend box and eggs 001You mix the yolks first and then gradually add olive oil, one tablespoon at a time. Don’t be tempted to add more as you run the danger of getting it to go funny on you. You can fix it from that point on but you would need to add another boiled egg and a bit of elbow grease :-). Keep alternating olive oil, salt and lemon juice until your mayo has the consistency and taste you want (I love mine quite lemony and rather salty).

Weekend box and eggs 002Once your mayo is ready, you can prepare the filling for your deviled eggs.  Add the egg yolks of 6 boiled eggs and one can of sardines (you can add tuna or salmon if you prefer, I love the taste of sardines!) to your mayo. Check for taste, add chopped parsley if you like the taste.

Weekend box and eggs 003Here is my filling, ready to go into my boiled egg halves! If you have any left, don’t discard it, it is absolutely yummy on pitta bread!

Weekend box and eggs 005My prettied up eggs! I served them on lettuce leaves so they would make a perfect starter/snack for a paleo dieter as it has enough good fats to keep your energy levels up for a while.


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Mum to one beautiful girl on earth and one sweet baby boy in heaven. Privileged carer. Encourager and friend.


  1. ionelaangelo says

    Imi faci pofta.. 🙂 Cu prima ocazie cand o sa vii la mine o sa fac maioneza (reteta a la G. – luata de la tv-). 😉 E super!!! (1 ou crud, 1 lingura mustar, 1 lingurita miere, 1 lamaie, cca 1 pahar ulei (cca 200/250ml), sare, piper). Totul la blender rod. E gata in 2 minute.

    • Ei, mersi, o incercam si pe a voastra dar sa stii ca pentru mine reteta lui mama ramine cea mai gustoasa :-).xx

  2. Oh wow, these are perfect for my low carb/ paleo/ clean eating way of life! Yum!!! Thanks for linking up to #tastytuesdays darling x

  3. Your photos are very pretty, but I’m not an egg fan at all sadly so this recipe is lost on me. However I could pass it on to the hubby who likes his fried, poached or any which way 😉

    • Hubby would relate, he can’t stand eggs, only in omelets and with loads of other ingredients so he doesn’t have to feel their taste 🙂

    • Thank you, Alison, they taste yummy too, on condition that you like eggs and sardines, that is 🙂

  4. They’re really pretty – beautifully presented. Thanks so much for linking up with #recipeoftheweek. I’ve Tweeted and Pinned this post and there’s a fresh linky live now. I would love you to join in x

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