Heavenly Deviled Eggs Recipe

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Onur Orbay Modified: March 21, 2022
Heavenly Deviled Eggs Recipe

How To Make Heavenly Deviled Eggs

These deviled eggs just taste so heavenly with a perfect balance of sweet and sour flavors from egg yolks, mayonnaise, mustard, and sweet pickle relish.

Preparation: 9 minutes
Cooking: 11 minutes
Total: 20 minutes

Serves:

Ingredients

  • 6eggs
  • water
  • 2tbspmayonnaise
  • 2tbspmustard
  • 2tbsppickle relish,sweet or dill
  • salt and pepper,to taste
  • paprika,optional

Instructions

  1. Carefully make a tiny hole in the skinny end of each egg with the pushpin (This keeps the eggs from cracking when they boil). Put the eggs in the pot, and fill it halfway with the water.

  2. Bring the water to a boil on high heat, and then turn the stove off right away. Set the timer for about 11 minutes.

  3. Use the slotted spoon to scoop the eggs out of the hot water and into the mixing bowl. Run cool water over them until they’re comfortable to handle.

  4. Roll each egg on the cutting board to crack the shell, and peel the shells off. Make sure to clear all the little pieces of eggshell out of the work area, so they don’t accidentally end up in the food.

  5. Dump the water out of the mixing bowl.

  6. Use the knife and the cutting board to cut each egg in half lengthwise, and then use the spoon to scoop the yolks into the mixing bowl. Set the egg whites aside

  7. Add the mayonnaise, mustard, and pickle relish to the yolks. Mash and stir with the fork until you have a fluffy mixture. Add salt and pepper to taste.

  8. Spoon the filling back into the egg whites. Sprinkle paprika on the deviled eggs.

Nutrition

  • Calories: 52.42kcal
  • Fat: 4.00g
  • Saturated Fat: 0.96g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 1.31g
  • Polyunsaturated Fat: 1.55g
  • Carbohydrates: 1.24g
  • Fiber: 0.15g
  • Sugar: 0.83g
  • Protein: 2.82g
  • Cholesterol: 80.92mg
  • Sodium: 93.34mg
  • Calcium: 14.13mg
  • Potassium: 35.39mg
  • Iron: 0.45mg
  • Vitamin A: 36.08µg
  • Vitamin C: 0.03mg
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