Ingredients
Eggs and filling
- 6 large eggs about 50 g edible egg each
- 3 tablespoons commercial mayonnaise 45 g
- 2 teaspoons Dijon mustard 10 g
- 1 teaspoon apple cider vinegar 5 ml
- 1/8 teaspoon fine salt 0.75 g
Finish
- 1/4 teaspoon sweet paprika
- 1 teaspoon finely snipped chives
Equipment
- Saucepan with lid
- Bowl of fresh ice water
- Mixing bowl
- Fork or fine sieve
- Two teaspoons or piping bag
Instructions
Cook and fill
- Place the eggs in a single layer in a saucepan and cover with cool water by about 1 inch (2.5 cm). Bring to a full boil, cover, remove from heat and let stand for 12 minutes for large eggs. The whites and yolks must be firm; add cooking time if necessary.
- Transfer promptly to fresh ice water for about 10 minutes until cool enough to peel. Peel gently and pat dry.
- Halve the eggs lengthwise and lift the yolks into a bowl. Arrange the whites cut-side up on a covered platter.
- Mash the yolks finely with a fork, or press through a sieve. Mix in the mayonnaise, Dijon, vinegar and measured salt until smooth and thick.
- Spoon or pipe the filling evenly into the 12 white halves. Dust lightly with paprika and scatter with chives. Refrigerate, covered, until serving; serve 2 halves per portion.
Nutrition
Calories: 126kcalCarbohydrates: 1gProtein: 6.5gFat: 10.5gSaturated Fat: 2.4gSodium: 212mg
Video
Notes
Nutrition is estimated per 2 of 12 halves, from six large eggs and the full listed filling and garnish. Representative USDA egg values and Hellmann's real mayonnaise label values provide the main basis; brands and egg size vary. Contains egg and mustard; check condiment labels.
Instructional video credit: Downshiftology, Deviled Eggs. The demonstration shows the same cooked-egg and mayonnaise-mustard filling method. This card specifies its own condiment amounts, cider vinegar, chive finish and cold-water start for cooking the eggs; follow these quantities and storage instructions.
Keep at 40°F/4°C or below. Use filled eggs within 2 days and no later than 1 week after the original boiling date, whichever comes first. Refrigerate within 2 hours (1 hour above 90°F/32°C).