Try this easy and delicious Deviled Eggs recipe, perfect for any occasion.
- Carbohydrate 6.44852833333333 g
- Cholesterol 6.65 mg
- Fat 2.79359583333333 g
- Fiber 0.0949500024269025 g
- Protein 4.15214666666667 g
- Saturated Fat 0.927408333333333 g
- Serving Size 1 1 Serving (128g)
- Sodium 168.542833333333 mg
- Sugar 6.35357833090643 g
- Trans Fat 1.45586666666667 g
- Calories 67 calories
Step-by-step
- Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes.
- Drain eggs, and let cool.
- Cut eggs in half, lengthwise.
- Remove the egg yolks and mash them together in a small mixing bowl.
- Mix in the paprika, mayonnaise, and dry mustard.
- Spoon mixture into the egg whites; cool and serve.
Operating with just a single pot, eggs, and pantry staples requires strict attention to thermal control rather than specialized equipment. Hard-boiling eggs successfully relies on rapid heat transfer and immediate temperature shock.
- Lower eggs directly into already boiling water rather than cold water to prevent the egg whites from sticking to the inner shell membrane.
- Cook the eggs for exactly 11 minutes to achieve a fully set yolk without the sulfurous gray-green ring caused by overcooking.
- Plunge the cooked eggs into an ice bath for 10 minutes immediately after boiling to halt the cooking process and shrink the egg contents slightly inside the shell.
- Mash the yolks thoroughly before incorporating the mayonnaise and mustard to eliminate lumps and create a completely smooth emulsion.
Proper refrigeration keeps prepared deviled eggs safe for up to three days when stored in an airtight container. Maintaining moisture during storage prevents the yolk mixture from forming a dry, cracked surface.
