Deviled Eggs
This recipe makes deviled eggs so easy. Rich egg yolks are mixed with mayo, mustard, salt, and pepper and piped back into their whites for the perfect appetizer bite. They are great for Easter!
Ingredients
- 6 large hard-boiled eggs
- 6 tablespoons (90g) mayonnaise
- 2 teaspoons (10g) yellow mustard
- Salt and pepper (to taste)
- Smoked paprika or seasoning salt (for garnish)
Instructions
- Peel the hard-boiled eggs under running cool water.
- Cut the eggs in half lengthwise. Remove the yolks from the center of the eggs and put them in a medium bowl. Put the whites on a serving platter.
- Mash the yolks into a fine crumb using a fork, or something similar.
- Add the mayonnaise, mustard, salt and pepper, and stir until well combined and mostly smooth.
- Fill each egg white with an even amount of the egg yolk mixture. You could use a spoon, a piping bag or a Ziploc bag.
- Garnish with a sprinkle of paprika or seasoning salt, then serve. Leftovers can be stored covered in the fridge for up to 2 days.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
