Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 24 Servings
These deviled eggs never fail to amaze me every time! It will only take you 30 minutes to prepare and cook these delicious treats! Try this recipe now, and I promise you that it will be the best decision you will ever make today. Enjoy!
INGREDIENTS :
- 1/4 to 1/3 c mayonnaise (reduced fat is OK)
- 1/4 tsp kosher salt
- A dozen of large eggs
- 1 tbsp yellow mustard
- 1/4 tsp black pepper
- 3-4 tbsp sweet
- pickle cubes, drained
OPTIONAL TOPPINGS:
- Sprinkle of paprika, hot sauce or sriracha, chopped fresh parsley, snipped fresh chives, capers, pimientos, a sprinkle of cayenne, caviar, cooked, crumbled bacon, or an olive slice
DIRECTIONS :
- In a large pot with cold water, add the eggs. Make sure to cover them well with water.
- Place the pot on the stove and turn the heat to high. Allow the water to boil.
- Remove the pot from the heat, then cover it with the lid and cook the eggs further for 20 minutes. Drain and place them into a large bowl with cold water.
- Peel the eggs and slice them into two lengthwise. Remove the yolks by scooping them. Put them into a mixing bowl and place egg whites onto a clean plate.
- Mash the egg yolks with a fork, then stir in the rest of the ingredients until well incorporated. Sprinkle a bit more salt and pepper to season if necessary.
- Fill each egg white with the yolk mixture, then top each with your favorite toppings.
- Serve and enjoy!
Notes:
- Feel free to make this the day before. Place it in the fridge overnight and serve the next day.
- Place any leftovers in an airtight container, then put them in the fridge. They can last up to 2 days.
- Try these for the toppings:
- crumbled bacon or an olive slice
- hot sauce or sriracha
- caviar
- Paprika
- capers
- freshly chopped parsley
Nutrition Facts:
Amount Per Serving: CALORIES: 56 | TOTAL FAT: 5g | SATURATED FAT: 1g | CHOLESTEROL: 94mg | SODIUM: 66mg | FIBER: 0g | SUGAR: 0g | PROTEIN: 3g
MOM’S CLASSIC SOUTHERN DEVILED EGGS
Yield:
24
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients
- 1/4 to 1/3 c mayonnaise (reduced fat is OK)
- 1/4 tsp kosher salt
- A dozen of large eggs
- 1 tbsp yellow mustard
- 1/4 tsp black pepper
- 3-4 tbsp sweet
- pickle cubes, drained
- OPTIONAL TOPPINGS:
- Sprinkle of paprika, hot sauce or sriracha, chopped fresh parsley, snipped fresh chives, capers, pimientos, a sprinkle of cayenne, caviar, cooked, crumbled bacon, or an olive slice
Instructions
- In a large pot with cold water, add the eggs. Make sure to cover them well with water.
- Place the pot on the stove and turn the heat to high. Allow the water to boil.
- Remove the pot from the heat, then cover it with the lid and cook the eggs further for 20 minutes. Drain and place them into a large bowl with cold water.
- Peel the eggs and slice them into two lengthwise. Remove the yolks by scooping them. Put them into a mixing bowl and place egg whites onto a clean plate.
- Mash the egg yolks with a fork, then stir in the rest of the ingredients until well incorporated. Sprinkle a bit more salt and pepper to season if necessary.
- Fill each egg white with the yolk mixture, then top each with your favorite toppings.
- Serve and enjoy!