Deviled Eggs – a delicious recipe with eggs, mustard, mayonnaise, olives, salad cube vinegar, onion. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Place day
2
old,
3
room
4
temperature
5
eggs in pan of cold water, heavily
6
salted,
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over
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high heat for about 10 minutes. Turn down to
9
low,
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barely
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bubbling.
12
Heat for additional 10 minutes. Remove
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from
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heat.
15
Leave
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eggs in hot water.
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Take out 1 egg
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at a time and crack shell.
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Run under cold water to cool shell.
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This method usually allows shell and top layer of egg to
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come
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loose easier and leave eggs whole.
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Cut eggs in half.
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Set
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whites aside.
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Place yolks, onion, mustard, salad cubes, mayonnaise
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and seasonings into bowl; mix well.
28
If too dry, use
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salad
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cube vinegar
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to thin.
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Place in egg whites. Sprinkle with paprika and sliced olives.
385
kcal
Calories
34
g
Fat
2
g
Carbs
20
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 9 ingredients. The key ingredients include: 6 boiled eggs, 1/2 tsp. mustard, 1 heaping Tbsp. mayonnaise, olives with pimentos (optional), 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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