Easy Deviled Eggs
Servings: 12 Servings
Ingredients
- 6 large eggs
- ¼ cup white onion finely chopped
- ¼ cup dill pickles finely chopped
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- Paprika for garnish
- 3 tablespoons mayonnaise
Instructions
Making the Hard Boiled Eggs
- First, place 6 eggs in a pan of cold water. The water should cover the eggs by an inch.6 large eggs
- Next, bring the water to a rolling boil and shut the heat off.
- Then, cover the eggs and set a timer for 10 minutes.
- Afterward, when the 10 minutes have passed, remove the eggs from the water and place in a bowl of cold water or an ice bath for an additional 5 minutes.
- Last, remove the eggs from the cold water and peel completely taking care not to gouge the egg whites.
Making the Filling
- First, cut boiled and shelled eggs lengthwise and remove yolks. Place them in a medium bowl.
- Next, add onion, mayonnaise, pickle, mustard, salt, and pepper to yolks. Using a fork combine until creamy filling forms.¼ cup white onion, ¼ cup dill pickles, 1 tablespoon Dijon mustard, ¼ teaspoon salt, 3 tablespoons mayonnaise, ¼ teaspoon ground black pepper
- Then, using a pastry bag or decorating kit, fill each egg white with the yolk mixture.
- Last, garnish with paprika and serve. Store any leftovers in your fridge.
Notes
The calories listed are an approximation based on the ingredients and a serving size of one deviled egg. Actual calories may vary. Ant leftover eggs can be stored in your fridge in a sealed container for up to 3-days.
Nutrition Facts
Easy Deviled Eggs
Serving Size
0.5 egg
Amount per Serving
Calories
58
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
5
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
1
g
Cholesterol
83
mg
28
%
Sodium
140
mg
6
%
Potassium
42
mg
1
%
Carbohydrates
1
g
0
%
Fiber
0.2
g
1
%
Sugar
0.3
g
0
%
Protein
3
g
6
%
Vitamin A
128
IU
3
%
Vitamin C
0.3
mg
0
%
Calcium
16
mg
2
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
