Classic Deviled Eggs -- the timeless classic appetizer to serve at parties or gatherings. Our recipe includes optional add-ins to make them even better!
PREP:10 MINS COOK:10 MINS REFRIGERATE:10 MINS TOTAL:30 MINS
SERVES: 12 SERVES
INGREDIENTS
6 large eggs rinsed in water
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
Tabasco sauce to taste
Salt and cracked black pepper to taste
1 tablespoon fresh chopped chives plus more to garnish
Paprika to garnish
INSTRUCTIONS
Carefully place eggs in a small pot. Cover with cold water and bring to a boil over medium-high heat.
Turn off heat, cover and let sit for 10-12 minutes on the stove top.
Drain eggs, rinsing under cold water. Peel each and place onto a plate. Loosely cover and let cool in the refrigerator, for about 15 minutes.
Slice hard boiled eggs in half lengthwise. Carefully scoop out the yolks with a spoon and place yolks in a bowl. Arrange egg white halves onto a serving plate and set aside.
Mash the yolks with a fork. Add in mayonnaise, dijon mustard, Tabasco, salt, pepper and chives. Mix well to combine. Taste test and adjust seasoning, if required.
Fill each egg white halve with about 2 teaspoons of the yolk mix. Dust lightly with paprika. Garnish with remaining chopped chives and serve cold.
NOTES
OPTIONAL ADD-INS
1-2 teaspoons pickle juice from the jar
1-2 teaspoons sweet pickle relish
1-2 teaspoons ranch dressing
1/2 teaspoon creamy horseradish sauce
TOPPINGS Top your deviled eggs with any of the following to make them even better!
Diced bacon
Shredded cheddar cheese
Sliced pickles
Sriracha
Finely chopped salami
Ranch dressing
NUTRITION
Calories: 56kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 1g
THERE YOU GO!
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