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How to Make Deviled Eggs
Deviled eggs are a classic appetizer. They’re a quick and easy choice for any holiday party or weekend get-together.
12servings
1/2 large egg
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Step-By-Step Instructions:
- Place the eggs in a small saucepan so that they won’t bounce or move around and crack. Cover with water. Bring to a boil. Immediately turn off and cover. Let sit for 15-18 minutes to continue cooking. Pour out the hot water. Shake the eggs in the pan to crack the shells. Add cold water and let sit. (This will make them easier to peel.)
- Peel the eggs and cut them in half vertically. Remove yolks, place them in a small bowl, and mash with a fork. Add mayo, mustard, salt and pepper. Fill egg whites with mixture. Garnish with sliced grape tomatoes, sliced olives, sliced radishes, sliced scallions, or a drop of caviar or truffle paste. (Garnishes are optional.)
Nutrition facts
12 Servings
-
Serving Size
1/2 large egg
- Amount per serving Calories 45
-
Total Fat
3g
- Saturated Fat 1g
- Trans Fats 0g
- Cholesterol 95mg
- Sodium 70mg
-
Total Carbohydrate
1g
- Dietary Fiber 0g
- Total Sugars 0g
- Added Sugars 0g
- Protein 3g
- Potassium 35mg
- Phosphorous 0mg
Ingredients
large eggs
6
light mayonnaise (plus 1 tsp)
2 tbsp
mustard powder (dry)
1/8 tsp
Pinch of salt
1 pinch
freshly ground black pepper
1
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