|Nutritional Guidelines (per serving)|
|Servings: 24 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Deviled eggs might sound like simple finger food from a bygone age. But really great deviled eggs can be delicious and elegant, perfect for everything from parties to picnics. This deviled egg recipe is a true classic.
To make these deviled eggs recipe, you might want to review this technique for making perfect hard boiled eggs.
Note: Fresher eggs are harder to peel. So for best results when making deviled eggs, use eggs that have been in the fridge for a week to 10 days.
- One dozen hard-boiled eggs
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- ½ teaspoon of dry mustard
- 1 teaspoon of Worcestershire sauce
- Kosher salt, to taste
- Ground white pepper, to taste
- Cayenne pepper, to taste
- 1 tablespoon finely chopped chives, for garnish
- Garnish: paprika
Peel the eggs and slice them in half lengthwise. Remove the yolks and put them in a mixing bowl.
Mash up the egg yolks with a fork or a potato masher. To obtain an extra-smooth consistency, you can force the mashed yolks through a mesh strainer or sieve, but this isn't totally necessary.
Add the mayonnaise, lemon juice, mustard, and Worcestershire sauce and blend until smooth.
Now you can carefully spoon the mixture into the halved egg white sections. But for an extra elegant look, pipe the mixture into the eggs using a piping bag with the star tip.
Dust with paprika and sprinkle with finely chopped chives.