Basic Deviled Eggs Recipe
User Reviews
5
Basic Deviled Eggs Recipe
Description
This Basic Deviled Eggs Recipe involves steaming eggs until fully cooked, then cooling them in an ice bath to facilitate peeling. The yolks are removed, mashed, then combined with mayonnaise, dried mustard, and Worcestershire sauce to form a smooth filling. The creamy mixture offers a mild tang and subtle complexity from the Worcestershire, contrasting with the firm egg whites. The filling gets returned to the whites either by piping or spooning, finishing with garnishes such as dill or paprika for visual appeal and gentle flavor.
Deviled eggs make a classic finger food for gatherings and are usually served chilled. The recipe produces 24 halves, convenient for sharing. Their texture is creamy yet firm, with robust but balanced seasoning. They can be customized with different mustards or garnishes to taste.
Leftovers store well covered in the refrigerator for up to four days, maintaining freshness and flavor. This recipe keeps preparation straightforward while ensuring consistent results.
Ingredients
- 12 egg
- 1/3 cup mayonnaise
- 1 teaspoon dried mustard (see note 1)
- 1 teaspoon Worcestershire sauce
- dill for garnish, optional, fresh
- paprika for garnish, optional
Instructions
- Fill a medium saucepan with about 1 inch of water (about 2 cups) and bring to a rolling boil over high heat. Place eggs in a steamer basket and lower into the saucepan. Cover, reduce heat to medium-low, and cook for 13 minutes.
- Set up an ice bath by filling a large bowl with ice and cold water. When eggs are done, use tongs or a slotted spoon to remove the eggs from the hot water and submerge them under the cold water to cool, about 5 minutes. Once the eggs have cooled, roll them around in the ice water to gently crack them. Remove and discard shell.
- Halve eggs lengthwise. Scoop out yolks and place in a small bowl. Mash yolks with a fork. Stir in mayonnaise, mustard, and Worcestershire sauce and mix until thoroughly combined.
- Pipe filling into egg halves or spoon rounded teaspoonfuls. Garnish with dill or paprika if desired.
Notes
- You can substitute prepared yellow mustard for dried mustard using twice the amount.
- This recipe yields 24 deviled egg halves, serving about 12 people with 2 halves each.
- Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings (2-pieces each)
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Serving | 2 pcs | |
| Calories | 106kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 166mg | 55% |
| Sodium | 107mg | 4% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 242IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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