Deviled Eggs
Ingredients
The eggs
The filling
-
3
tablespoons
mayonnaise
-
1
teaspoon
Dijon mustard
-
1
teaspoon
apple cider vinegar or dill pickle brine
-
to taste
hot sauce (optional)
-
to taste
sea salt
-
to taste
freshly ground black pepper
-
for garnish
paprika, chives, and/or fresh dill
Instructions
- Place the eggs in a pot and cover with cold water by 1 inch.
- Bring to a boil, then cover and turn off the heat, letting the eggs sit for 10 to 12 minutes.
- Transfer the eggs to ice water and chill for 14 minutes.
- Crack the shells gently and peel, preferably under cool running water.
- Slice the peeled eggs in half lengthwise and scoop out the yolks into a bowl.
- Mix the yolks with mayonnaise, mustard, vinegar, and hot sauce until creamy, seasoning with salt and pepper.
- Fill the egg whites with the yolk mixture and garnish with paprika, chives, and/or dill.
Nutrition Facts (estimated)
Servings
8
Calories
80
Total fat
6g
Total carbohydrates
1g
Total protein
6g
Sodium
150mg
Cholesterol
186mg
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