Deviled Eggs - Rachael Ray Recipe

Name: Deviled Eggs - Rachael Ray
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 eggs; 4 tablespoons mayonnaise; 2 tablespoons onion grated; 2 tablespoons pickle relish; 1 clove garlic grated; 1 tablespoon dijon mustard or yellow; 3 teaspoons hot sauce; 1 teaspoon worcestershire sauce; 1 teaspoon sweet paprika; salt; red chile Thinly sliced, such as fresno for garnishing

Servings: persons

12 eggs
4 tablespoons mayonnaise
2 tablespoons onion grated
2 tablespoons pickle relish
1 clove garlic grated
1 tablespoon dijon mustard or yellow
3 teaspoons hot sauce
1 teaspoon worcestershire sauce
1 teaspoon sweet paprika
salt
red chile Thinly sliced, such as fresno for garnishing

1
Place the eggs in pot, cover with cold water and bring to a full boil. Turn off the heat, cover and let stand for 10 minutes; drain and run under cold water until cool enough to handle.
2
Peel the eggs and halve lengthwise (or trim the tops to expose the yolks, then trim the bottoms to stand the eggs upright). Remove the yolks; transfer to a bowl. Add 3 tbsp. mayo, the onion, relish, garlic, mustard, hot sauce, worcestershire and paprika; season with salt and pepper. Mash until smooth; add the remaining mayo if the mixture is dry.
3
Cut a corner off a resealable plastic bag; fill it with the yolk mixture. pipe into the egg whites. Garnish with a bull's-eye chile slice.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 eggs, 4 tablespoons mayonnaise, 2 tablespoons onion grated, 2 tablespoons pickle relish, and more.

Yes, Deviled Eggs - Rachael Ray 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.

Deviled Eggs - Rachael Ray

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