Directions:
- Boil eggs to get them ready for peeling. A good technique that makes them easier to peel is to ‘twice boil’ them.
- Bring eggs to boil and let boil a minute or so.
- Then turn off heat and cover the pan.
- Let eggs sit in the hot water for 10 minutes or so.
- Remove eggs from water, and place into cold ice water and let rest there for 3-5 minutes.
- In the meantime, bring the water in the pan back to a boil and when it is boiling, take eggs out of ice water and put back into the boiling water.
- Let the eggs heat for a minute or so in the boiling water.
- Then remove eggs and put back into ice water to stop them from overcooking.
- This ‘twice boiling” helps you peel them.
- Let eggs cool down before peeling them.
- Peel eggs and cut in half.
- Remove yolks from each half and put yolks into a mixing bowl.
- Mash yolks fine with a fork.
- Add the pickle juice, the mustard, the salt, the pepper and the mayonnaise.
- But with the mayonnaise, add it a little at a time and stop adding before the yolks become too soupy.
- In summary, put in just enough mayonnaise to bind the egg yolk together but not so much that the yolk mixture gets soupy.
- Taste test the yolk mixture for desired taste and consistency.
- Note: These amount indicated are approximate guides. Use more or less to your taste.
- Re-fill halved egg whites with the egg yolk mixture.
- When halved egg whites have been filled, garnish deviled eggs by sprinkling sweet paprika over the top of the egg halves.
- This contributes both to the flavor and to color, making eggs more attractive.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 204.08 Kcal (854 kJ) | ||
| Calories from fat | 146.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.28g | 25% | |
|---|---|---|---|
| Cholesterol | 375.9mg | 125% | |
| Sodium | 307.16mg | 13% | |
| Potassium | 141.45mg | 3% | |
| Total Carbs | 2.02g | 1% | |
| Sugars | 1.2g | 5% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 13.18g | 26% | |
| Iron | 1.1mg | 6% | |
| Calcium | 52.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 174.52 Kcal (731 kJ) | ||
| Calories from fat | 125.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.92g | 25% | |
|---|---|---|---|
| Cholesterol | 321.46mg | 125% | |
| Sodium | 262.68mg | 13% | |
| Potassium | 120.97mg | 3% | |
| Total Carbs | 1.73g | 1% | |
| Sugars | 1.03g | 5% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 11.27g | 26% | |
| Iron | 1mg | 6% | |
| Calcium | 44.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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