My First Recipe Submission: My Famous Deviled Eggs
 

Who doesn't love deviled (or devilled) eggs? No one! Okay, hardly anyone. And according to my friend Michael, I make the best deviled eggs on the planet. Really, when I make them, I just throw stuff in, but I tried to figure out the measurements last time and came up with this:

12 eggs
1/2 c. mayonnaise
1/2 tsp. yellow mustard
1/2 tsp. Dijon mustard
1/2 tsp. apple cider vinegar
1/2 tsp. Splenda
1/2 tsp. sea salt (or just plain salt)
1/4 tsp. white pepper (black pepper is OK too)
1/8 tsp. paprika

1. Put the eggs in a pan of cold water to cover. Bring to a boil, and boil for one minute. Remove from heat and let sit in the hot water for 10 minutes.

2. In the meantime, prepare a bowl of ice water. After the 10 minutes are up, place the eggs into the ice water for five minutes. Remove and peel immediately.

3. Halve the eggs, and place the yolks into a bowl. Mash with a fork. Mix in all other ingredients except the paprika.

4. Pipe the filling into the whites and sprinkle with the paprika.

I know everyone can boil eggs, but I think you will be pleasantly surprised at the results using the method in the recipe. (I got it from Cook's Illustrated, a wonderful magazine.) Also, this filling is very tweakable; my husband's family, for instance, inexplicably likes sweet deviled eggs, so I add a bit more sweetener for them. Some people might prefer them more mustard-y, which is easy to remedy. Enjoy!

NUTRITION INFORMATION
Serving size: 1/2 egg
Calories - 71.812
Total Fat - 6.292g
—Saturated - 1.355g
—Polyunsaturated - 2.249g
—Monounsaturated - 2.061g
Cholesterol - 108.283mg
Sodium - 146.320mg
Potassium - 33.919mg
Total Carbohydrate - 0.472g
—Fiber - 0.024g
Protein - 3.200g
Alcohol - 0.000g
Vitamin A - 3.3%
Vitamin C - 0.1%
Calcium - 1.3%
Iron - 2.0%
Vitamin D - 0.0%
Vitamin E - 1.8%
Thiamin - 0.8%
Riboflavin - 6.4%
Niacin - 0.1%
Folate - 2.8%
Vitamin B-6 - 2.9%
Vitamin B-12 - 4.8%
Phosphorus - 4.5%
Magnesium - 0.6%
Zinc - 1.8%
Copper - 0.2%

Update: Last time I made these, I also added in a tiny bit of stone-ground mustard. Quite tasty.

Deviled eggs! Yummy. I will try this out this week and let you know how it went.

Thanks for posting that recipe! I can't wait to try it!

Thanks for the recipe! I'm going to try this one, i've always loved deviled eggs. :D

Thanks for posting this recipe.

I've always loved deviled eggs but never made them. Pretty sad, been lowcarbing for almost a year and ever make deviled eggs. I just made a batch and love them.

Thanks
Deana

If you mix the egg yolks and mayo/mustard mixture in a sandwich bag and then cut off a corner you have an instant piping bag and hardly any mess. Pipe out the mixture and throw out the bag.

This recipe makes killer egg salad, too! Thanks for the recipe, FrecklFluf!

Thanks Frecklfluf, nice to see this recipe here: this is the way my family have made devilled eggs for at least 3 generations now!

It's funny, everytime we take them somewhere(parties, showers etc) everyone raves about them and complains that they can't get theirs to taste so great! I just smile and thanks everyone for their kind compliments.

:)

It's sound delish! I will need something for all the Easter eggs I will have

What a great idea!! Thanks bigted!

Can someone please tell me: when a deviled egg recipe calls for mustard, is it meaning prepared mustard (sauce) or dried form(powder)?

It's usually prepared mustard.

:lol: I use powdered, hot mustard, like Keenes.

No wonder I'm confused :lol:
Maybe it doesn't matter?