Deviled eggs dakarois

18 Nov


6 hardboiled eggs (directions here)
2 Tbsp mayonnaise (Calvé – yum!)
2 Tbsp strained lait caillé (creamier filling, less fat than mayo)
1/4 tsp yellow mustard (Hypermarché has it!)
2-3 cornichons pickles, chopped
1 Tbsp pickle juice
pinch of sugar


Cut eggs in half. Put the yolks in a bowl. Mash well with a fork. Add mayo, mustard, and pickle juice, mixing until smooth. Stir in chopped pickles.


Spoon the mixture back into the yolks. Sprinkle with paprika, and voila!

Tip: For transporting deviled eggs, try mini-muffin tins!


2 Responses to “Deviled eggs dakarois”


  1. 5 Recipes from Dakar Eats | La Palabre - August 23, 2013

    […] our favorite Dakar Eats blog, we are excited to share recipes for Bissap Jam, Deviled Eggs (with Dakarois ingredients), Cilantro lime fish cakes with Sriracha dipping sauce, Chicken Faux la Sandwich, and Cheesecake […]

  2. Planning for Thanksgiving | Dakar Eats - October 27, 2013

    […] eggs + cornichons + mayonnaise + paprika (Hypermarché). You’re all set. Here’s a recipe using locally available […]

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