*EASY* Deviled Eggs
User Reviews
4.9
42 reviews
Excellent
*EASY* Deviled Eggs
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A classic Deviled Eggs Recipe, just in time for Easter! This is the quintessential appetizer for Spring that everyone seems to love.
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Ingredients
- 12 hard boiled eggs
- 1/2 cup real mayonnaise
- 1/4 cup dill pickles chopped
- 2 tablespoons pickle juice or lemon juice
- 2 tablespoons chives
- Tabasco sauce to taste (optional)
- 1/2 teaspoon dried dill
- salt & pepper to taste
Instructions
- Peel hard-boiled eggs and slice in half. Pop-out egg yolks into a medium bowl and place the whites onto a serving platter.
- To the egg yolks, add in mayonnaise, pickles, pickle juice, chives, tabasco sauce, dill, salt, and pepper. Stir until smooth (I find a whisk works really well for this.)
- Spoon filling into a piping bag and fill the whites. Garnish with finely chopped chives, paprika or coarse ground pepper. Refrigerate covered with plastic wrap until ready to serve.
Notes
- Nutritional information is per deviled egg.
- If you don't want to use Tabasco sauce for that "kick" that deviled eggs have, consider using dijon mustard. It will give you a different kind of kick that isn't spicy.
Nutrition Information
Show Details
Calories
71kcal
(4%)
Carbohydrates
1g
(0%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Cholesterol
95mg
(32%)
Sodium
92mg
(4%)
Potassium
35mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
148IU
(3%)
Vitamin C
1mg
(1%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Calories | 71kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 92mg | 4% |
| Potassium | 35mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 148IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
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