Deviled Eggs

Deviled Eggs
AuthorKevin Petrizio
RatingDifficultyBeginner

I have always looked at hard boiled eggs as convenient but boring. Why not spice them up a little and make them a lot more interesting. You can even chop them up and make egg salad. Just serve in 1/2 of a pita for a great egg salad sandwich."

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Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins
 4 Large Eggs
 2 tsp Mayo OR 4 tablespoons Lite Mayo
 ¼ tsp Dry mustard
 1 Morton's Lite Salt to taste
 1 Ground pepperto taste
 1 ChivesGarnish
 1 Smoked PaprikaGarnish
1

I find the best way to cook hard boiled eggs is to steam them.

2

Add 1 inch of water to a medium size pan and heat until boiling.

3

Put your steamer basket into the pan with 4 eggs. If you don't have a steamer basket, an upside down dish will work. Make sure the water is just below the top of the dish where the eggs will go.

4

Cover and keep at a med-low heat to just keep the water at a boil. Cook for exactly 12 minutes.

5

When done, extract all the eggs to an ice water bath for 10 minutes.

6

For easier peeling, peel under running cool water.

7

Cut all four eggs in half long ways. Gently remove each yolk to a mixing bowl.

8

Add mayo and a pinch of dry mustard and mash together with a fork.

9

Add Morton's Lite Salt and pepper to taste.

10

Using a teaspoon or piping bag, fill egg white halves with mixture.

11

Garnish with a sprinkle of smoked paprika and chives.

This recipe makes 2 servings
4 Egg halves per serving

Count each serving as: 1 protein - 1 fat

Category

Ingredients

 4 Large Eggs
 2 tsp Mayo OR 4 tablespoons Lite Mayo
 ¼ tsp Dry mustard
 1 Morton's Lite Salt to taste
 1 Ground pepperto taste
 1 ChivesGarnish
 1 Smoked PaprikaGarnish

Directions

1

I find the best way to cook hard boiled eggs is to steam them.

2

Add 1 inch of water to a medium size pan and heat until boiling.

3

Put your steamer basket into the pan with 4 eggs. If you don't have a steamer basket, an upside down dish will work. Make sure the water is just below the top of the dish where the eggs will go.

4

Cover and keep at a med-low heat to just keep the water at a boil. Cook for exactly 12 minutes.

5

When done, extract all the eggs to an ice water bath for 10 minutes.

6

For easier peeling, peel under running cool water.

7

Cut all four eggs in half long ways. Gently remove each yolk to a mixing bowl.

8

Add mayo and a pinch of dry mustard and mash together with a fork.

9

Add Morton's Lite Salt and pepper to taste.

10

Using a teaspoon or piping bag, fill egg white halves with mixture.

11

Garnish with a sprinkle of smoked paprika and chives.

This recipe makes 2 servings
4 Egg halves per serving

Count each serving as: 1 protein - 1 fat

Deviled Eggs
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