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Best Deviled Eggs
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Yield: 12 halves
Nutritional Facts: Show
Nutrition Facts
Per Serving (Serves 12)
| Energy | 61 kcal |
| Total lipid (fat) | 5 g |
| Fatty acids, total saturated | 1 g |
| Fatty acids, total trans | 0 g |
| Carbohydrate, by difference | 0 g |
| Fiber, total dietary | 0 g |
| Sugars, total including NLEA | 0 g |
| Protein | 3 g |
| Cholesterol | 94.5 mg |
| Sodium, Na | 68.5 mg |
| Calcium, Ca | 14.5 mg |
| Iron, Fe | 0.5 mg |
| Potassium, K | 36.5 mg |
| Vitamin D (D2 + D3) | 0.5 µg |
Note: The information shown is estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
These classic deviled eggs have a creamy filling with a kick from Dijon mustard and a dash of Tabasco sauce. They make a perfect appetizer for Thanksgiving dinner or any holiday gathering. Simple but always a crowd-pleaser.
Deviled Eggs
- 6 - large eggs
- 1 teaspoon - Dijon mustard
- 1 to 2 dashes - Tabasco sauce
- to taste - Salt
- 1/4 teaspoon - freshly ground black pepper
- 1 tablespoon - snipped fresh chives
- 3 tablespoons - mayonnaise
- for garnish - Paprika
- for garnish - Whole fresh chives
- Step 1 Rinse the eggs under warm water before placing them in a small saucepan. Fill the saucepan with cold water, ensuring the eggs are submerged. Set the pan over medium-high heat and bring the water to a gentle boil. Once boiling, turn off the heat, cover the pan, and let the eggs sit undisturbed for 10-12 minutes. Following this, drain the eggs and rinse under cold water or transfer them to a bowl filled with ice and water to halt the cooking process. Peel the eggs once they have cooled slightly and transfer them to the refrigerator, loosely covered, for an additional 15 minutes to thoroughly cool.
- Step 2 Slice each egg in half lengthwise with a sharp knife and delicately remove the yolks. Place the yolks into a mixing bowl and mash them with a fork until they are finely crumbled. Stir in the Dijon mustard, Tabasco sauce, salt, black pepper, snipped chives, and mayonnaise. Ensure the mixture is smooth and well-combined, tasting and adjusting the seasoning as preferred.
- Step 3 Using a small spoon or a piping bag fitted with a star tip, fill each egg white cavity with approximately 1 1/2 teaspoons of the yolk mixture. For the finishing touch, lightly dust the tops with paprika and arrange the eggs attractively on a serving platter. Garnish with whole chives to elevate the presentation before serving.
Deviled Eggs
- 6 - large eggs
- 1 teaspoon - Dijon mustard
- 1 to 2 dashes - Tabasco sauce
- to taste - Salt
- 1/4 teaspoon - freshly ground black pepper
- 1 tablespoon - snipped fresh chives
- 3 tablespoons - mayonnaise
- for garnish - Paprika
- for garnish - Whole fresh chives
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