Deviled Eggs
User Reviews
5
Deviled Eggs
Description
Deviled Eggs are made by boiling eggs until hard, then peeling and halving them. The yolks are scooped out and mashed with mayonnaise, mustard, lemon juice, Old Bay seasoning, and salt to make a creamy, flavorful filling. This mixture is carefully spooned or piped back into the hollowed egg whites. The paprika sprinkled on top contributes a subtle smoky note and a vibrant red color, while minced chives add a mild onion flavor and freshness. Cooking the eggs to a full 14 minutes ensures firm whites and yolks that mash easily into a smooth mixture.
The recipe results in a classic finger food with a creamy texture contrasted by the firm egg white. The balanced seasoning with mustard and lemon juice gives the filling brightness and a lightly tangy character. These eggs should be kept refrigerated and served cold for the best texture and taste. They can be prepared ahead of time and hold well in the refrigerator for a few days.
Deviled Eggs provide a handy and portable option for parties, picnics, or as a protein-rich snack. They pair well with other finger foods or a light salad and are a traditional brunch component. Their bright appearance and familiar flavors also make them suitable for holiday platters or casual get-togethers.
Ingredients
- 8 egg straight from the refrigerator, large
- ¼ cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon lemon juice fresh
- ¼ teaspoon Old Bay seasoning
- ¼ teaspoon kosher salt
- paprika
- chive minced
Instructions
- First, cook the hard-boiled eggs. Fill a medium saucepan with water and bring to a boil. While the water heats up, fill a bowl with water and plenty of ice cubes and set aside. Use a spider or slotted spoon to slowly drop the cold eggs in a single layer into the boiling water. Cook the eggs at a rolling boil for 14 minutes. Use the spider to immediately plunge the eggs into the ice water bath. Chill the eggs for 5 minutes. Remove the eggs from the water and remove the shells.
- Slice the eggs in half lengthwise. Gently scoop out the yolks into a bowl and reserve the egg white halves. Use a fork to mash the yolks fine. Add the mayonnaise, mustard, lemon juice, Old Bay, and kosher salt. Mix well. Use the back of a spoon to mash well, pressing the yolks against the side of the bowl until extra smooth. Pipe or spoon the egg yolk mixture into the egg whites. Sprinkle with paprika and minced chives. Eggs can be refrigerated for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Calories | 111kcal | 6% |
| Carbohydrates | 0.5g | 0% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 167mg | 56% |
| Sodium | 187mg | 8% |
| Potassium | 64mg | 1% |
| Fiber | 0.04g | 0% |
| Sugar | 0.2g | 0% |
| Vitamin A | 244IU | 5% |
| Vitamin C | 0.3mg | 0% |
| 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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