Deviled Eggs
By Groceree
Also known as Devilled Eggs · Stuffed Eggs
Hard-boiled egg halves filled with their yolks mashed smooth with mayonnaise, mustard and a dash of vinegar, piped back in and dusted with paprika. A party and picnic fixture across the American South.
Last updated
- Servings
- Makes 12
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
Ingredients
eggs6
mayonnaise4 tbsp
yellow mustard1 tsp
cider vinegar1 tsp
salt¼ tsp
black pepper1 pinch
smoked paprika½ tsp
chives (optional)1 small bunch
Instructions
- 01
Lower the into boiling water and cook for 11 minutes, then plunge into iced water.
- 02
Peel, halve lengthways, and pop the yolks into a bowl.
- 03
Mash the yolks until fine, then beat in the , the , the , the and the until smooth.
- 04
Pipe or spoon the filling back into the whites.
- 05
Dust with the and, if using, snip the over the top. Chill until serving.
Notes
- The ice bath stops the green ring forming around the yolk and makes peeling easier.
- Push the yolks through a sieve for a silky filling.
- In Britain the spelling is devilled. Either spelling means seasoned with something hot, here the mustard and smoked paprika.
- Dijon mustard can stand in for the yellow mustard, and a spoonful of pickle brine for the cider vinegar.
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 7 g
- Carbs
- 1 g
- Fat
- 13 g
Estimated from the ingredients.
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