Deviled Eggs are a perfect example of simple eggs made fancy. These are some of my favorite party treats and I like them even more because they can be made ahead of time, are relatively inexpensive and are easy and fun to experiment with.
Total Time
35min
5.0
3 Ratings
Author: Messy Kitchen Happy Belly
Servings:
4
Ingredients
•
6
Eggland's Best Classic Eggs
•
4
Tbsp
Mayonnaise
•
1
tsp
Yellow Mustard
•
1
tsp
Pickle Relish
•
1/2
tsp
Salt
•
1/2
tsp
Freshly Ground Black Pepper
•
to taste
Paprika
•
1/8
Lemon
, zested, juiced
•
4
Tbsp
Lemonaise
•
to taste
Watercress
•
2
tsp
Ground Cumin
, ground
•
1
tsp
Sriracha
•
to taste
Scallions
•
2
tsp
Horseradish
•
to taste
Bacon
•
to taste
Roasted Almonds
, roasted, crushed
Cooking Instructions
1.
Boil whole Eggland's Best Classic Eggs (6) in salted water for 15 minutes.
2.
Turn off heat and add warm water, cool water, then cold water to the pot. Allow whole eggs to rest in cold water for 5 minutes.
3.
Remove whole eggs and lay on a cooling rack for at least another 5 minutes.
4.
Peel the eggs and rinse under cool water to make sure all the shell is removed. Return to the rack after rinsing.
5.
Slice eggs in half length-wise and scoop out yolks into a medium sized mixing bowl or food processor, depending on how smooth you want your filling.
6.
Blend yolks with Mayonnaise (4 Tbsp), Yellow Mustard (1 tsp)Pickle Relish (1 tsp), Salt (1/2 tsp) and Freshly Ground Black Pepper (1/2 tsp). You can either hand mix your ingredients if you like your eggs a little chunkier or in a processor if you want them smooth.
7.
For Lemony Deviled Eggs, you can either replace the mayonnaise with Lemonaise (4 Tbsp) and juice from the Lemon (1/8) in the yolk mixture. Sprinkle some Lemon Zest and Watercress (to taste) on top of eggs.
8.
For Spicy Deviled Eggs, you can add Ground Cumin (2 tsp) and Sriracha (1 tsp) to the yolk mixture. Sprinkle eggs with Scallions (to taste).
9.
For Savory Deviled Eggs, you can add Horseradish (2 tsp) to the yolk mixture and replace salt with smoked salt. Top with crispy Bacon (to taste) and Roasted Almonds (to taste).
10.
Pipe or carefully spoon yolk filling back into whites. Top with a sprinkle of Paprika (to taste)
Nutrition Per Serving
CALORIES
327
FAT
31.0 g
PROTEIN
9.3 g
CARBS
1.6 g
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