Nothing pleases my husband more than Deviled Eggs. Well, except another NewEgg.com delivery, maybe.
Deviled eggs are a classic American appetizer, high in Vitamin B-12, riboflavin and Vitamin A, as well as essential amino acids and Omega 3 fatty acid. While high in cholesterol, this recipe can be modified in several ways to significantly reduce the cholesterol in each serving.
- Use only half the egg yolks (you’ll have to add something more to complete the filling mix, such as more mayo, or both mayo and greek yogurt). This reduces cholesterol to 94 mg (or 31% US RDA), depending on your addition to the filling mix. (Using 3 Tbsp mayo + 3 Tbsp Greek yogurt keeps it at 95 mg.
- Fill egg whites with guacamole for “Green eggs and Ham”
- Fill eggs with mashed potatoes instead of yolks
- Use Greek Yogurt instead of mayonnaise. This reduces cholesterol to 187 mg (or 62% US RDA).
- 8 eggs
- dijon mustard
- Tabasco sauce
- fresh ground peppercorns (or black pepper)
- fresh chives or green onions
- Hellman’s Mayonnaise with Olive Oil
- Pickle relish (optional)
Deviled Egg Filling & Garnish Variations
- Some people like to add white vinegar or ACV
- You could use either Dijon Mustard or Yellow Mustard, or Both
- Or skip all the extra flavor for plain mayo & pepper
- Garnish with fresh dill weed instead of chive or onion or relish, or mix them up a bit
How to perfectly hard-boil eggs
- Rinse eggs with warm water and gently place in a medium size pot. Fill the pot with water, just to cover the eggs.
- Bring it just to a boil on medium-high heat, turn off the burner, cover the pot and let sit for about 12-15 minutes.
- Rinse eggs under cold water, and peel them. Cool the peeled eggs in the refrigerator, covered, for about 15 minutes.
Making the Deviled Egg Filling
- Slice the eggs lengthwise and place as many egg yolks in a gallon Ziploc baggie (or into a bowl).
- Leaving the top of the bag open, smush the yolks well. You can use a rolling pin, or just your hands. (Or use a fork if you’re using a mixing bowl.)
- Add the mustard, 2 dashes of Tabasco sauce, pepper, mayo, onions or chives, and relish. Mix well.
- When the mix is as smooth as can be, push some of the mix away from the corner of the baggie and cut a small V-shape in the corner, about 1/4″ wide. Pipe the filling into eggs in small circling motions until all the mix is used up.
- sprinkle the top of the eggs with paprika, and extra chive, onion or relish.
Classic Deviled Eggs are the great American appetizer for any occasion.
- 8 eggs
- 1 tsp Dijon mustard
- 2 dashes Tabasco sauce
- ¼ tsp fresh ground black pepper
- 1 Tbsp green onion
- 3 Tbsp Hellmann’s Mayonnaise Dressing with Olive Oil
- 1 tsp Paprika
How to Boil Eggs
Rinse eggs with warm water and gently place in a medium size pot. Fill with water to cover the eggs.
Bring to a boil over medium-high heat (about 10 – 12 minutes), then turn off heat, cover and let sit for 12 – 15 minutes.
Rinse under cold water and peel the eggs. Place covered eggs in refrigerator for 15 minutes.
Deviled Egg Filling
Slice the eggs in half lengthwise, and place egg yolks in a Ziploc bag or bowl.
Mash the eggs well. You can use your hands, or a rolling pin, or a fork if you’re using a mixing bowl.
Add the mayo, mustard, Tabasco, pepper and onion. Mix well.
Cut a V-shape in the corner of the bag and pipe the filling into the egg white halves.
Garnish with paprika and extra green onion.