Ingredients
Eggs and filling
- 6 large eggs
- 1/4 cup regular mayonnaise 55 g (USDA generic quarter-cup weight)
- 1 teaspoon yellow mustard 5 g
- 1 teaspoon white vinegar 5 g
- 1/8 teaspoon fine salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon sweet paprika
Equipment
- 1 Saucepan with lid
- 1 Bowl for ice water
- 1 Slotted spoon
- 1 knife
- 1 Mixing bowl
- 1 Fork
- 1 Measuring spoons
- 1 Wide-tip piping bag optional
Instructions
Cook and cool
- Arrange eggs in one layer in a saucepan and cover with water by 1 1/2 inches. Bring to a boil, reduce heat to low for 1 minute, cover and remove from heat. Leave covered for 14 minutes.
- Transfer eggs to ice water for 10 minutes, until cool. Peel, dry, and halve lengthwise. Verify that the whites and yolks are firm; place yolks in a mixing bowl and whites on a clean plate.
Mix and fill
- Mash the yolks into fine crumbs with a fork. Mix in mayonnaise, mustard, vinegar, salt, and black pepper until smooth.
- Divide filling evenly among the twelve whites using a spoon or wide piping opening. Dust with paprika. Cover and refrigerate until serving.
Nutrition
Serving: 2halvesCalories: 141kcalCarbohydrates: 0.72gProtein: 6.42gFat: 12.2gSaturated Fat: 2.71gPolyunsaturated Fat: 4.81gMonounsaturated Fat: 3.6gCholesterol: 190.35mgSodium: 177.91mgPotassium: 67.86mgFiber: 0.06gSugar: 0.63gVitamin A: 290.73IUVitamin C: 0.003mgCalcium: 26.66mgIron: 0.64mg
Video
Video: Downshiftology demonstrates cooking, cooling, filling, and garnishing deviled eggs. Her version uses Dijon mustard, apple cider vinegar, and a boiling-water method; follow the recipe above for its yellow mustard, white vinegar, quantities, and covered hot-water timing.
Notes
Total time excludes time for the water to reach a boil. Use clean hands and utensils. Keep refrigerated at 40°F (4°C) or below; use within 3–4 days and never beyond one week from cooking the eggs. Discard after more than two hours unrefrigerated, or one hour above 90°F (32°C). Optional additions change nutrition. Nutrition is an estimate per two halves calculated from USDA FoodData Central SR Legacy records for all specified ingredients, including 55 g regular mayonnaise for the quarter cup, 300 g cooked egg, 5 g mustard, 5 g vinegar, 0.75 g salt, and 0.2875 g each black pepper and paprika. Brands and egg sizes vary. Trans fat is not supplied because the cooked-egg record lacks that nutrient; a partial total would be misleading.
