Easy Deviled Eggs Appetizer
In this post, we'll show you how to make Easy Deviled Eggs. This classic appetizer recipe features simple ingredients like mayonnaise, mustard, and some common pantry spices. These egg appetizers are perfect for parties, luncheons, potlucks, or a low-carb meal idea.
Servings: 24 servings
Calories: 48cal
Cost: $2
Equipment
- 4 quart stockpot
- cutting board
- knife
- spoon
- Piping bag, or zippered bag
Ingredients
- 12 large eggs
- 3 tablespoons Mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Paprika
- 1 tablespoon Chives
Instructions
- Add water to stockpot and bring to a boil. Add eggs and boil for 14 minutes.
- Drain hot water, and add eggs to heat-safe bowl that is filled with ice cubes, and cold water. Chill eggs for 5 minutes.
- Gently roll eggs over your cutting board to break the shell. Carefully peel away the shell and membrane. Repeat until all eggs are done.
- With a sharp knife, split egg in two the long way, and remove yolks; repeat.
- Add yolks to a large bowl and mash them with the mayo and mustard.
- Using a piping bag, zippered bag, or spoon pipe/add the deviled egg filling into each egg half.
- Garnish with Paprika, and chives.
- Refrigerate your deviled eggs until you are ready to serve them.
Notes
Nutritional values may vary and are meant to be a guide.
Storing Deviled Eggs
These eggs only last up to 2 days when stored in an airtight container in the refrigerator. They cannot be stored at room temperature and should always be kept chilled over ice when part of a luncheon, brunch, BBQ, or party.
Nutrition
Serving: 1portion | Calories: 48cal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 54mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg