29min 4 ppl
Deviled Eggs
28 minutes
4 people
Easy≤30 min & ≤6 steps
28 min · 6 steps
Easy: ≤30 min and ≤6 steps
140 kcalper person
Protein 7g
Carbs 1g
Fats 12g
About this dish
Silky hard-boiled egg yolks whipped with mayonnaise and a touch of mustard, piped back into the whites and finished with a dusting of smoked paprika. A potluck classic that takes minutes once the eggs are cooked.
Allergy Info
Eggs, Mustard
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Fresh chivesfinely chopped, for garnish1 tbsp
Dairy & Eggs
- Eggsat room temperature8
Spices & Seasonings
- kosher salt0.25 tsp
- Smoked paprikafor garnish0.5 tsp
Oils & Condiments
- Mayonnaise4 tbsp
- Dijon mustard1 tsp
- Apple cider vinegar1 tsp
Utensils
- Saucepan
- Slotted spoon
- Mixing bowl
- Piping bag
Method
1
Bring a saucepan of water to the boil, then carefully lower in the eggs with a slotted spoon.
Approx. 5 minutes
2
Cover the pan, remove from the heat and leave the eggs to stand in the hot water for 12 minutes, then drain and plunge them into a bowl of iced water to stop the cooking.
Approx. 4 minutes
3
Peel the cooled eggs, halve them lengthways and scoop the yolks into a bowl, keeping the whites intact.
Approx. 8 minutes
4
Mash the yolks with the mayonnaise, Dijon mustard, cider vinegar and kosher salt until smooth.
Approx. 4 minutes
5
Spoon or pipe the yolk mixture back into the egg white halves.
Approx. 5 minutes
6
Dust with smoked paprika and scatter over the chives just before serving.
Approx. 2 minutes
