Deviled Eggs
User Reviews
5
Deviled Eggs
Description
This recipe calls for boiling eggs until hard-cooked, cooling them in ice water, peeling, and halving them. The yolks are removed and whipped with mayonnaise and mustard until smooth. Salt and pepper season the filling, which is then spooned or piped back into the egg white halves. A dusting of paprika on top adds mild smoky flavor and color contrast.
The texture of the filling is creamy and rich, with the mustard providing tang alongside the mellow egg flavor. This appetizer is commonly served cold, often at parties or as finger food.
Preparing the yolk mixture separately ahead of time helps maintain the texture of the egg whites. Both the whites and yolk filling can be stored separately in the refrigerator for up to two days, while finished deviled eggs keep well for three to four days. Using a piping bag with a decorative tip can improve the visual appeal of the filling.
Ingredients
- 6 egg
- 6 tablespoons mayonnaise
- 1 teaspoon mustard
- salt to taste
- black pepper to taste
- paprika for topping
Instructions
- Fill a medium pot with enough water to cover eggs and bring to a boil over medium-high heat. Once the water is boiling, gently lower eggs into the water using a strainer ladle. Turn the heat down to a simmer, and simmer eggs for 15 minutes.
- Once done, transfer the eggs to an ice bath for 5 minutes.
- Remove eggs from water and tap on the counter to crack. Remove shells and rinse eggs.
- Carefully cut each egg lengthwise, remove the yolk, and transfer the yolks to a small bowl. Set egg whites aside.
- Add mayonnaise and mustard to the yolks and whip with a fork or electric mixer for a very smooth filling. Add salt and pepper to taste.
- When ready to serve, spoon the mixture into the hole of each egg white and garnish with paprika or fresh herbs (like green onions or chives) if desired. You can also use a large star tip or smooth tip and a piping bag to fill the egg halves.
Notes
- For an elegant presentation, pipe the yolk mixture into egg whites using a piping bag with a large star tip or a resealable plastic bag corner.
- Prepare yolk mixture and egg whites separately if making ahead; store both wrapped tightly in the refrigerator for up to 2 days.
- Hard-boiled eggs with shells on can be refrigerated for up to 1 week before use.
- Store finished deviled eggs in an airtight container and consume within 3-4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Serving | 1egg | |
| Calories | 238kcal | 12% |
| Carbohydrates | 1g | 0% |
| Protein | 9g | 18% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 254mg | 85% |
| Sodium | 241mg | 10% |
| Potassium | 97mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 0.4g | 1% |
| Vitamin A | 371IU | 7% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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