Deviled Eggs
Deviled eggs are a classic, creamy appetizer that are easy to make and perfect for any occasion.
Ingredients
Eggs and Filling
- 12 large large eggs Fresh eggs yield the best taste and texture.
- 1/3 cup mayonnaise For a creamier filling, you can add a little more mayonnaise.
- 2 tbsp sweet pickle relish
- 1 1/2 tsp yellow mustard
- Salt and pepper, to taste
- Paprika for garnish
Instructions
Preparation
- Start by hard boiling the eggs. Add them to a saucepan and cover them with cold water.
- Heat until the water boils, then stir in 1 teaspoon of baking soda. Cover the saucepan and remove it from the heat.
- Let the eggs sit for 15 minutes, and then cool them in an ice water bath.
- Once the eggs are cooled, slice them in half and carefully remove the yolks to a bowl.
Mixing Filling
- Mix the yolks with the mayonnaise, pickle relish, and mustard. Mash until the mixture is smooth.
- Season with salt and pepper to taste.
Assembly
- Spoon the mixture back into the egg whites and sprinkle with paprika for garnish.
Notes
Deviled eggs can be served on a platter as finger food. They can also be arranged with fresh herbs or lettuce leaves for a nicer presentation. Store them in an airtight container in the fridge for 2-3 days.
Nutrition
Serving: 1gCalories: 70kcalCarbohydrates: 1gProtein: 5gFat: 6gSaturated Fat: 1gSodium: 50mgSugar: 1g