American · Lunch
Deviled Eggs
Hard-boiled eggs halved lengthwise, the yolks mashed with mayonnaise, Dijon mustard, and white wine vinegar into a smooth filling piped back into the whites. Paprika and fresh chives finish this cold appetizer, a classic American crowd-pleaser served on a platter.
$1
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
398Calories
26.6gProtein
31.6gFat
1.7gCarbs
0.9gSugar
0.2gFiber
595mgSodium
787mgChol
7.9gSat Fat
180mgPotassium
82mgCalcium
3.1mgIron
2.1mcgVitamin B12
1.2mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
herb-salt
all-time-classics
weekend-brunch
gluten-free
low-calorie
vegetarian
Instructions
1
Prep
Place the eggs in a small saucepan, cover with cold water by an inch, and set on the stove ready to boil.
2
Boil
Bring to a rolling boil over high heat, cover, remove from heat, and stand 12 minutes until the yolks set fully through.
3
Cool
Transfer the eggs to iced water and let sit 5 minutes until completely chilled.
4
Prep
Peel the cooled eggs, halve lengthwise, pop the yolks into a bowl, and mash smooth with mayonnaise, Dijon mustard, white wine vinegar, salt, and black pepper.
5
Plate
Pipe the filling into the egg white halves, arrange on a plate, dust with paprika, and scatter fresh chives over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs
- 2 tbsp28g mayonnaise
- 2 tsp2 tsp Dijon mustard
- 1 tsp1 tsp white wine vinegar
- 1/2 tsp1g paprika
- 2 tbsp2 tbsp fresh chives
- a pinch of salt
- a pinch of black pepper
