Name: Deviled Eggs
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: Makes 12 halves
Ingredients: 6 large eggs; 60 g (1/4 cup) mayonnaise; 1 tsp (5 ml) Dijon mustard; 1 tsp (5 ml) white vinegar or lemon juice; 1/4 tsp (1.25 ml) salt; Black pepper

Deviled Eggs

Hard-boiled eggs filled with a smooth, lightly tangy yolk mixture.

YieldMakes 12 halves

Prep15 minutes

Cook12 minutes

Total27 minutes

Scale ingredients

Measurements

Ingredients

Deviled eggs

6 large eggs
60 g (1/4 cup) mayonnaise
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) white vinegar or lemon juice
1/4 tsp (1.25 ml) salt
Black pepper

Instructions

Put the eggs in a saucepan and cover with cold water. Bring to a boil, cover, remove from the heat and leave for 11 minutes.
Transfer the eggs to iced water and cool completely. Peel, halve lengthwise and remove the yolks.
Mash the yolks with the mayonnaise, mustard, vinegar, salt and a few grinds of black pepper until smooth.
Spoon or pipe the filling into the egg whites. Chill until ready to serve.

Notes

For paprika eggs, dust the tops lightly with smoked or sweet paprika.
For pickle eggs, stir 1 tbsp (15 ml) finely chopped dill pickle and 1 tsp (5 ml) pickle juice into the filling.
For bacon eggs, top with finely crumbled cooked bacon.
For spicy eggs, add hot sauce, cayenne or finely chopped jalapeno to taste.
Keep refrigerated and use within 2 days.

Deviled Eggs

Print options

Ingredients

Deviled eggs

Instructions

Notes

Related recipes

Creamy Coleslaw

Simple Everyday Salad Dressing

Crab Cakes

Horseradish Sauce