Deviled Egg – a delicious recipe with eggs, teaspoonsdijon mustard, cupmayonnaise, teaspoonhot sauce, paprika, u00e2u0080u00a2kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Add the eggs to a medium saucepan. Cover eggs with cold water, a pinch of salt and bring to a boil. Cover and remove from heat. Let the eggs stand for 12 minutes. Transfer eggs immediately to a bowl of ice water. When the eggs have completely cooled, drain the water and peel the eggs.
2
2 Cut the eggs in half lengthwise and carefully remove the yolks to a large mixing bowl and set the whites aside. Break up the yolks with the back of a fork or whisk. Add in the Dijon, mayonnaise, hot sauce and paprika. Season with salt. Mix until fully combined and smooth. Using a teaspoon or a pastry bag, fill the egg whites with the yolk mixture.
3
3 Change up the eggs by garnishing with your favorite toppings.
4
Tips
5
- Buy your eggs a week ahead of time. Older eggs peel easier.
6
- Run eggs under cold water while peeling.
36
kcal
Calories
3
g
Fat
3
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 dozen large eggs, a2 teaspoonsdijon mustard, a1/2 cupmayonnaise, a1/4 teaspoonhot sauce, and more.
Yes, Deviled Egg falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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