Deviled Eggs
Who doesn't love a deviled egg? With their creamy texture and swirly yellow yokes these are the star of the show anywhere you serve them. At Easter they are a must have but make a great weekend snack or dish to take to a gathering. We even like them for breakfast.
Servings: 6
Calories: 96kcal
Ingredients
- 6 Hardboiled Eggs
- 1 Tablespoon Mayonaise
- 1 Teaspoon Dry Mustard
- 1/4 Teaspoon Paprika a little more for sprinkling on top
- 1/4 Teaspoon Parsley fresh or dry for sprinkling on top
- 1/2 Teaspoon Prepared Horseradish can substitute dijon mustard
- 1/4 Teaspoon Worcestershire Sauce
- Salt and Pepper to Taste
Instructions
- Gather you ingredients
- Fill a pot with water
- Boil the water
- Once boiling carefully add the eggs
- Boil the eggs in the shell for 11 minutes
- Fill a bowl with ice
- Once the eggs are done add water to the ice
- Plunge directly into a cold ice bath.
- Once eggs are cooled remove from the water
- Peel the shell using a wet spoon to carefully separate the shell from the membrane.
- Wash the egg in the water, remove any shells that may have stuck to the egg
- Dry the egg with a paper towel
- Slice the eggs and remove the yolk to a bowl.
- Lay the whites of the eggs onto your serving dish.
- Mix all the ingredients with the yellow yolks
- Refill the eggs.
- Sprinkle with the parsley and some of the paprika.
Notes
Tip: For eggs that are filled higher cook 2 additional eggs adding only the 2 cooked yolks to the filling
Tip: To peel eggs easier use a spoon and peel under cold running water
Hack: You can stuff the eggs with a spoon and just pipe the tops to make them look pretty
Nutrition
Calories: 96kcal | Carbohydrates: 1g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 187mg | Sodium: 82mg | Potassium: 71mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 303IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 1mg