Deviled Eggs Recipe - Laura Vitale - Laura in the Kitchen Episode 554

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds protein.

mustard

🥗Healthier: Dijon mustard

💰Cheaper: yellow mustard

Dijon adds flavor without extra calories.

Place eggs in a saucepan and cover with cold water, about an inch above the eggs.

Bring the water to a rolling boil, then turn off the heat and cover the pan with a lid.

Let the eggs sit in the hot water for 10 minutes.

Drain the eggs and run them under cold water until cool enough to handle.

Cut the eggs in half lengthwise and remove the yolks, placing them in a bowl.

Mash the yolks with a fork until crumbly.

Add sweet pickle relish, light mayonnaise, a couple drops of Dijon mustard, a few drops of Tabasco, grated onion (about a tablespoon), and a small pinch of salt to the yolks.

Mix everything together until creamy using a spatula.

Transfer the yolk mixture to a piping bag or a Ziploc bag with one corner snipped off.

Pipe the yolk mixture back into the egg whites.

Sprinkle paprika over the filled eggs before serving.

Optional: Cover the eggs with plastic wrap and refrigerate for a few hours before serving for better flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens