Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 24 Servings
These deviled eggs never fail to amaze me every time! It will only take you 30 minutes to prepare and cook these delicious treats! Try this recipe now, and I promise you that it will be the best decision you will ever make today. Enjoy!
Ingredients:
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1/4 to 1/3 c mayonnaise (reduced fat is OK)
1/4 tsp kosher salt
A dozen of large eggs
1 tbsp yellow mustard
1/4 tsp black pepper
3-4 tbsp sweet
pickle cubes, drained
OPTIONAL TOPPINGS:
Sprinkle of paprika, hot sauce or sriracha, chopped fresh parsley, snipped fresh chives, capers, pimientos, a sprinkle of cayenne, caviar, cooked, crumbled bacon, or an olive slice
Directions:
In a large pot with cold water, add the eggs. Make sure to cover them well with water.
Place the pot on the stove and turn the heat to high. Allow the water to boil.
Remove the pot from the heat, then cover it with the lid and cook the eggs further for 20 minutes. Drain and place them into a large bowl with cold water.
Peel the eggs and slice them into two lengthwise. Remove the yolks by scooping them. Put them into a mixing bowl and place egg whites onto a clean plate.
Mash the egg yolks with a fork, then stir in the rest of the ingredients until well incorporated. Sprinkle a bit more salt and pepper to season if necessary.
Fill each egg white with the yolk mixture, then top each with your favorite toppings.
Serve and enjoy!
Notes:
Feel free to make this the day before. Place it in the fridge overnight and serve the next day.
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 2 days.
Try these for the toppings:
crumbled bacon or an olive slice
hot sauce or sriracha
caviar
Paprika
capers
freshly chopped parsley
Nutrition Facts:
Amount Per Serving: CALORIES: 56 | TOTAL FAT: 5g | SATURATED FAT: 1g | CHOLESTEROL: 94mg | SODIUM: 66mg | FIBER: 0g | SUGAR: 0g | PROTEIN: 3g
Ingredients
- 1/4 to 1/3 c mayonnaise (reduced fat is OK)
- 1/4 tsp kosher salt
- A dozen of large eggs
- 1 tbsp yellow mustard
- 1/4 tsp black pepper
- 3-4 tbsp sweet
- pickle cubes, drained
- OPTIONAL TOPPINGS:
- Sprinkle of paprika, hot sauce or sriracha, chopped fresh parsley, snipped fresh chives, capers, pimientos, a sprinkle of cayenne, caviar, cooked, crumbled bacon, or an olive slice
Instructions
In a large pot with cold water, add the eggs. Make sure to cover them well with water.
Place the pot on the stove and turn the heat to high. Allow the water to boil.
Remove the pot from the heat, then cover it with the lid and cook the eggs further for 20 minutes. Drain and place them into a large bowl with cold water.
Peel the eggs and slice them into two lengthwise. Remove the yolks by scooping them. Put them into a mixing bowl and place egg whites onto a clean plate.
Mash the egg yolks with a fork, then stir in the rest of the ingredients until well incorporated. Sprinkle a bit more salt and pepper to season if necessary.
Fill each egg white with the yolk mixture, then top each with your favorite toppings.
Serve and enjoy!
Notes
Feel free to make this the day before. Place it in the fridge overnight and serve the next day. Place any leftovers in an airtight container, then put them in the fridge. They can last up to 2 days. Try these for the toppings: crumbled bacon or an olive slice hot sauce or sriracha caviar Paprika capers freshly chopped parsley
