Experience Deliciously Savory Deviled Eggs Made Three Ways

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

chives

🥗Healthier: green onions

💰Cheaper: parsley

Green onions offer similar flavor with a lower cost

Bring a large pot of water to a boil.

Carefully lower the eggs into the boiling water.

Set a timer for 11 minutes (12 minutes for a large batch).

Once the timer goes off, remove the eggs with a slotted spoon and place them in an ice water bath to stop the cooking process.

Let the eggs chill in the ice water until ready to peel.

To peel, tap the top of the egg with a spoon and gently peel away the shell, rinsing under water to remove any excess shell.

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

Mash the yolks with a fork until crumbly.

Add 1/4 cup of Duke's mayonnaise, 1 teaspoon of Dijon mustard, 1/2 teaspoon of Worcestershire sauce, 1/2 teaspoon of white wine vinegar, 1 teaspoon of chopped chives, 1 teaspoon of hot sauce, 1/4 teaspoon of kosher salt, and 1 teaspoon of black pepper to the mashed yolks.

Mix until smooth, ensuring the mixture is not too runny.

Transfer the yolk mixture into a pastry bag for piping (or use a spoon to fill the egg whites).

Pipe the yolk mixture back into the egg whites.

Serve the deviled eggs in a decorative tray.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens