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Classic Deviled Eggs

by Vaughn Vreeland featured in Deviled Eggs 4 Ways

Under 30 min

Under 30 min

Ingredients

for 24 servings

  • 12 eggs
  • ½ cup
    mayonnaise (115 g)
  • 1 tablespoon
    yellow mustard
  • 1 tablespoon
    relish
  • 1 teaspoon
    salt
  • 1 teaspoon
    pepper

For Serving

  • paprika
  • fresh parsley leaves
    Calories 79
    Fat 6g
    Carbs 0g
    Fiber 0g
    Sugar 0g
    Protein 4g

Estimated values based on one serving size.

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Preparation

  1. Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
  2. Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
  3. Mix the mayonnaise, mustard, relish, salt, and pepper with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)
  4. Pipe the mixture into the egg whites, garnish with paprika and parsley, and serve chilled.
  5. Enjoy!
 

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