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Classic Deviled Eggs

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  Eggs 1 Dozen (Large Sized)
  Mayonnaise 1⁄2 Cup (8 tbs)
  Dijon mustard 1 1⁄2 Teaspoon
  Yellow mustard 1 1⁄2 Teaspoon
  Worcestershire sauce 3 Dash
  Salt To Taste
  Sweet paprika/Pure ancho chile powder To Taste (For Garnish)

1. In a medium saucepan, cover the eggs with cold water and bring to a rolling boil. Cover, remove from the heat and let stand for 12 minutes.
2. Immediately drain the eggs and gently shake the pan to lightly crack the shells. Fill the pan with cold water and shake lightly to loosen the eggshells. Let stand until the eggs are cool.
3. Drain and peel the eggs; pat dry. Cut the eggs in half lengthwise. Carefully transfer the yolks to a mini food processor. Add the mayonnaise, Dijon and yellow mustards and Worcestershire sauce and pulse until the yolk mixture is smooth and creamy: season with salt.
4. Using a pastry bag fitted with a star tip or a teaspoon, fill the egg whites with the yolk mixture. Arrange on a platter, garnish with paprika and serve chilled or at room temperature.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1559 Calories from Fat 1260

% Daily Value*

Total Fat 140 g215.5%

Saturated Fat 24.3 g121.5%

Trans Fat 0 g

Cholesterol 2311.8 mg770.6%

Sodium 1732 mg72.2%

Total Carbohydrates 5 g1.8%

Dietary Fiber 0.52 g2.1%

Sugars 4.2 g

Protein 67 g134.7%

Vitamin A 51.5% Vitamin C 0.39%

Calcium 28.5% Iron 54.6%

*Based on a 2000 Calorie diet

Classic Deviled Eggs Recipe