Classic Deviled Eggs Recipe with Cook Time and Ingredient Measurements

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.

Put 6 eggs in a pot and turn the heat on high with a lid to retain heat.

Wait about 10 minutes for the eggs to come to a boil.

Once boiling, let the eggs sit in the water for 16 minutes.

Drain the hot water and fill the pot with cold water to shock the eggs.

While the eggs are cooling, chop up green onions and capers for garnish.

Break the eggs against the side of the pot to help remove the shells.

Peel the eggs, ensuring the shells come off easily.

Cut the eggs in half lengthwise and remove the yolks into a bowl.

Mash the yolks with a fork, adding 1/3 cup mayonnaise, 1 teaspoon mustard, 1/4 teaspoon salt, a little ground pepper, and 1 teaspoon white vinegar.

Mix until the mixture is velvety and taste it for seasoning.

Stuff the egg whites with 3/4 teaspoon of the yolk mixture using a spoon.

Sprinkle paprika on top of the stuffed eggs.

Add chopped capers and green onions as garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens