Deviled Egg Recipe
These easy deviled eggs made with 6 simple ingredients, one of them being boiled eggs! The others mayonnaise, Dijon mustard, lemon juice, and paprika for an easy appetizer or party snack.
Servings: 12 deviled eggs
Ingredients
- 6 large eggs
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons fresh lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Paprika for garnish
Instructions
- Place the eggs in a medium pot. Cover with cold water by one inch. Set over medium heat and bring to a boil. As soon as the water reaches a boil, remove the pot from the heat and cover. Let it sit for 15 minutes. Remove the eggs from the pot and set them in an ice bath to cool.
- Once cool, peel the hard boiled eggs. Cut the peeled eggs in half and scoop the yolks into a large bowl. Set the egg whites aside on a large platter and place them in the fridge while you prepare the filling.
- Mash the egg yolks with the back of a fork, then stir in mayonnaise, Dijon, lemon juice, salt, and pepper, and mix until well combined. Scoop the mixture into a sturdy zip-top bag. Snip off the corner, and using it like a pastry bag, pipe the filling into the egg white shells. Garnish with paprika and serve immediately.
Notes
Note: The nutritional information does not include any toppings or add-ins.
My Top Tip: Don't overcook your eggs. Even one minute can make a difference, so keep an eye on the timer and have your ice bath ready.
Storage: These deviled eggs taste best the day you make them. But you can store them in an airtight container in the fridge for 2–3 days.
Nutrition
Serving: 1 deviled egg | Calories: 48kcal | Carbohydrates: 0.3g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 104mg | Potassium: 33mg | Fiber: 0.05g | Sugar: 0.1g | Vitamin A: 121IU | Vitamin C: 0.3mg | Calcium: 13mg | Iron: 0.4mg
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