Deviled Eggs had been around since before America was, but once they got here, they became the unofficial food of picnics and potlucks. Have you ever been to a good potluck without Deviled Eggs? I like them on the spicy side, but you can cut the cayenne out if it’s too hot for you.
Source: Big American Cookbook
Bring a large saucepan half-full of water to a boil over medium-high heat. Add the eggs, boil for 1 minute, then cover, turn the heat down to low, and simmer to 9 minutes. Discard the hot water and run cold water over the eggs until they’re cool enough to handle. Carefully peel the eggs, cut them in half longways, and transfer the yolks to a bowl. Reserve the whites.
Mash the yolks with a fork a bit and add the mayonnaise, mustards, capers, hot sauce, vinegar, cayenne, salt, and pepper. Mix well. Arrange the egg whites on a platter. Using either a spoon or a piping bag with a fancy tip, fill the wells with the yolk mixture. Dust with paprika.
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Serving Size: 1 Serving (8g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 19 | ||
Calories from Fat: 16 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 109.1mg | 4 % | |
Potassium 15.9mg | 0 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.6g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 19
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