Deviled Eggs – a delicious recipe with eggs, mayonnaise, mustard, salt, black pepper. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Place eggs in a saucepan large enough to hold them all in one layer.
2
Cover with water.
3
Bring to boil, then lower heat to a simmer and cook for 9 minutes.
4
Fill a large bowl halfway with ice and water.
5
When eggs have cooked, transfer them with a slotted spoon to ice bath.
6
Let cool completely.
7
Peel eggs; cut each in half lengthwise.
8
Remove yolks and place in a bowl.
9
Mash yolks with a fork until smooth.
10
Add mayonnaise, mustard, salt and pepper and mix until blended.
11
Transfer yolk mixture to a piping bag fitted with a plain or star tip, or to a ziplock bag.
12
If using ziplock bag, seal bag and snip off one corner.
13
Pipe yolk mixture into empty egg whites.
540
kcal
Calories
41
g
Fat
5
g
Carbs
40
g
Protein
FatCarbsProtein
* 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 5 ingredients. The key ingredients include: 12 large eggs, 4 tablespoons mayonnaise, light, 2 teaspoons dijon mustard, 1/4 teaspoon salt, and more.
Yes, Deviled Eggs 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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