Deviled Eggs
Make Deviled Eggs for special occasions since you only need a few simple ingredients to create a creamy, tasty, Deviled Egg appetizer recipe.
Serving12 Servings
Ingredients
- 6 eggs, hardboiled
- 2 Tablespoon mayonnaise
- salt and pepper, to taste
- 1 Tablespoon yellow mustard
- 2 Tablespoon dill pickle relish, (or sweet pickle relish)
- ½ teaspoon paprika, (or salad supreme)
Equipment
Instructions
- Peel shells off of the hard boiled eggs and slice in half (lengthwise).
- Using a spoon, gently remove the yolks from the whites and place all the yolks in a small bowl.
- Using a fork, mash the yolks into small pieces. Add the mayonnaise, salt and pepper to taste, mustard, and relish to the yolks and mix until well combined and creamy.
- Using a spoon, carefully scoop some of the yolk mixture into the white of each egg half. Repeat until all egg whites are filled.
- Lightly sprinkle with paprika (or salad supreme) and keep in the fridge until ready to serve.
Notes
- The key to peeling hardboiled eggs easily:
- Don’t use fresh eggs – old eggs work better (but not expired).
- Don’t put the eggs in the water at the beginning Put them in an ice water bath afterward.
- You can find more details on how to hard-boil eggs for easy peeling from tips this article on how to peel hard-boiled eggs.
- If you are bringing these wonderful deviled eggs with pickles to a family function or a work event.
- A trick for filling the deviled eggs is using either a Ziplock bag, frosting bag, or a decorating tool.
- After the deviled egg mixture is all mixed up you can put the creamy egg mixture into either the ziploc bag, the frosting bag, or the decorating tool and then carefully pipe the deviled egg mixture into the individual egg white halves.
Nutrition
Calories: 40 kcal · Carbohydrates: 1 g · Protein: 3 g · Fat: 3 g · Saturated Fat: 1 g · Cholesterol: 82 mg · Sodium: 90 mg · Potassium: 30 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 125 IU · Vitamin C: 1 mg · Calcium: 12 mg · Iron: 1 mg