Deviled Eggs
Make one 'hell' of a good snack and hors d'oeuvre with Deviled Eggs—a recipe that will spice up your hard-boiled egg with sinful results.
Servings 6
Calories 64kcal
Ingredients
- 3 large eggs
- 2 tbsp mayonnaise
- 1/2 tsp Dijon mustard
- 1/2 tsp white vinegar
- pinch salt and pepper
- pinch paprika powder
- parsley leaves for garnish
Instructions
- Bring a pot of water to a boil, then add the eggs. Cook the eggs on MED-HIGH for 14 minutes until hard-boiled.
- While the eggs are boiling, prepare an ice water bath. Once done, place the eggs in the ice bath until completely cooled.
- Peel the hard-boiled eggs. Slice them in half lengthwise. Remove the yolks with a spoon. Place the yolks in a bowl.
- Mash the yolks with a fork. Add the mayonnaise, mustard, vinegar, and season with salt and pepper. Mix well until smooth.
- Spoon the mixture into the halved hard-boiled eggs. Sprinkle the paprika and garnish with parsley leaves.
Notes
- Taste your yolk mixture as you go. Add small amounts of pepper, salt, and paprika so that you don't get carried away and ruin a batch of devilry.
- The filling needs to be smooth and creamy; don't stop mixing until that has been achieved.
- Serve chilled by storing the deviled eggs in the fridge upon making them. The flavors will have time to blend and the eggs will be easier to handle.
Nutrition
Calories: 64kcal | Carbohydrates: 0.2g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 84mg | Sodium: 65mg | Potassium: 32mg | Fiber: 0.02g | Sugar: 0.1g | Vitamin A: 122IU | Vitamin C: 0.002mg | Calcium: 13mg | Iron: 0.4mg