Deviled Eggs Recipe
Making deviled eggs at home is easy to do with just a few simple ingredients. This recipe shows you how to cook, peel, cut and fill them with ease.
Ingredients
- 6 eggs
- 3 tablespoons mayonnaise
- 1 teaspoon dijon mustard
- 1/8 teaspoon cayenne pepper (ground)
- salt (to taste)
- pepper (to taste)
- 1 teaspoon chives (finely chopped for garnish)
Equipment
Instructions
- Bring water to a rolling boil in a pot with a steamer insert or steamer basket. Place the eggs in the steamer and cover, cooking on high heat for 30 seconds. Reduce the heat to medium low and steam for 13 more minutes.
- In the last minute of steaming, fill a bowl with ice and water to make an ice bath. When the eggs are cooked, transfer them to the ice bath and let stand for 15 minutes.
- Gently remove the shells from the eggs by tapping them with a spoon and removing the cracked shell by hand. Slice the eggs oblong in half with a paring knife, wiping off the knife with a kitchen towel after cutting each egg. Scoop out the egg yolks from the eggs into a bowl with a spoon or (preferably) your hands. Set the egg whites aside.
- Mash the yolks until they're as smooth as possible. Add the mayonnaise, dijon mustard, salt, pepper and cayenne pepper. Mix and mash the ingredients until you form a smooth paste.
- Scoop the mixture with a rubber spatula into a piping bag. Pipe the mixture into the empty egg whites in a creative pattern of your choosing.
- Top the deviled eggs with fresh chives unless you prefer other garnishes.
Notes
- Boil two or three extra eggs in case any of the eggs have issues.
- Hard-cooked, uncracked eggs can be stored up to seven days in the refrigerator.
- The finished deviled eggs can be stored up to 3 days in the refrigerator.
Nutrition
Calories: 56kcalCarbohydrates: 0.3gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 83mgSodium: 67mgPotassium: 34mgFiber: 0.1gSugar: 0.1gVitamin A: 134IUVitamin C: 0.1mgCalcium: 13mgIron: 0.4mg
We hope you love this recipe.Sign up for our newsletter for more of our faves.