5 from 3 votes
How To Make Deviled Eggs
Come learn How To Make Deviled Eggs with a classic, easy recipe! This creamy, no-fuss deviled egg recipe is a picnic and potluck favorite!
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
Servings:
12
eggs
Calories:
70 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 6 egg peeled and cut lengthwise, hard-boiled
- ¼ cup mayonnaise
- 1 teaspoon yellow mustard
- ½ teaspoon white vinegar
- ⅛ teaspoon salt
- paprika for garnish
Instructions
- To hard-boil the eggs, fill a pot with water and bring it to a boil. Insert eggs and boil for 12 minutes. Remove from heat and run under cold water and let cool, then peel.
- Once peeled, cut eggs in half lengthwise and scoop out egg yolk and place in a bowl.
- Mash cooked yolks with a fork, and then add mayonnaise, mustard, vinegar and salt, mix with a whisk. Keep mixing until lumps are gone.
- Pipe or spoon egg yolk mixture into the egg cups. Piping is easy by filling a plastic bag with yolks and snipping the corner. Fill each egg white with enough filling to mound over the top a bit. Sprinkle with paprika.
- Cover lightly with plastic wrap and refrigerate for up to one day before serving.
Cup of Yum
Notes
- An alternate method to hard-boil eggs is to cover the eggs with water in a pot, bring the water to a boil, and then let the eggs sit off the heat for about 10 minutes.
- Eggs can be hard-boiled the day before the recipe is made.
Nutrition Information
Calories
70kcal
(4%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Cholesterol
95mg
(32%)
Sodium
89mg
(4%)
Potassium
31mg
(1%)
Vitamin A
130IU
(3%)
Calcium
13mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 12 eggs
Amount Per Serving
Calories 70
% Daily Value*
| Calories | 70kcal | 4% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 95mg | 32% |
| Sodium | 89mg | 4% |
| Potassium | 31mg | 1% |
| Vitamin A | 130IU | 3% |
| Calcium | 13mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.