Deviled Eggs
User Reviews
5
Deviled Eggs
Description
The eggs are cooked using stovetop, Instant Pot, or oven methods to hard boil, then cooled in ice water. After peeling, the yolks are removed and combined with mayonnaise, pickle relish, and Dijon mustard to create a smooth filling enhanced with salt and pepper to taste.
This mixture is spooned or piped back into the hollowed egg whites and finished with a sprinkle of paprika. The blend of creamy, tangy, and savory components contrasts with the firm whites, making these eggs a classic appetizer or snack.
Various cooking methods allow flexibility and consistent peeling. The use of pickle relish adds texture and zing. Adjusting mayo and mustard balances creaminess and tanginess.
Serving suggestions include using leftovers for egg salad sandwiches. Variations can incorporate diced avocado, cooked bacon, herbs, or spices for different flavor profiles.
Ingredients
- 12 large egg
- 1/3 cup mayonnaise , or use half mayo and half plain Greek yogurt
- 2 Tablespoons pickle relish , or diced dill pickle
- 1 1/2 teaspoons Dijon mustard , or yellow mustard
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- paprika for garnish
Instructions
- Hard Boil Eggs: Stovetop Method: Add eggs to a saucepan and cover eggs with cold water. Heat until water comes to a boil. Stir in 1 teaspoon of baking soda (trick for helping the eggs to peel easily), apply lid to cover, and remove from heat. Rest with the lid on for 12 minutes. Remove eggs to an ice water bath to cool.Instant Pot Method: Add 1 cup of water to Instant Pot. Add wire rack and place eggs on top. Cook on high pressure for 5 minutes, with a 5 minute natural release. Remove eggs to an ice water bath for 5 minutes.Oven Method: Preheat oven to 325 degrees F. Place each egg in the cup of a standard muffin tin and bake for 30 minutes. Remove eggs to an ice water bath to cool.
- Peel and cut eggs: Slice peeled eggs in half, lengthwise. Carefully remove the yellow yolks and place yolks in bowl.
- Filling: To the bowl with the egg yolks add mayonnaise, pickle relish, and mustard. Mash with a fork until smooth. Add salt and pepper, to taste. Add more mayo, mustard, or seasonings to taste, if needed.
- Assemble: Add a big spoonful of filling back into each egg white. Use a spoon, or a pastry bag to pipe the filling in. garnish with paprika or chives, just before serving.
- Store in the fridge for 2-3 days (depending on the freshness of eggs).
Notes
- Leftover deviled eggs can be mashed to create egg salad sandwiches.
- For variations, add diced avocado, cooked bacon, chives, dill, or basil to the filling.
- Add spices like cayenne, Cajun seasoning, or hot sauce to adjust heat level.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Calories | 89kcal | 4% |
| Carbohydrates | 2g | 1% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 187mg | 62% |
| Sodium | 157mg | 7% |
| Potassium | 74mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 0.4g | 1% |
| Vitamin A | 279IU | 6% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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