Deviled Eggs
Deviled eggs are the classic picnic or potluck food, in my opinion. And it’s the item that always seems to disappear first (you’d better be at the beginning of the line if you expect to get a deviled egg!). But, guess what? You don’t have to be first in line at the potluck to get a deviled egg. You can make them yourself at home! They’re great as snacks or appetizers, and are surprisingly easy to make.
The recipe below (and most recipes) call for entirely mayonnaise, but you can also use half mayonnaise and half sour cream. Yes, I tried it, because I was curious if there was a reason that everyone used mayonnaise. The taste is the same no matter which you use. It will be slightly thinner of a filling, if you use half of each, but it’s still thick enough to hold it’s shape when piped.
Enjoy! ~ Kelly
Deviled Eggs
Classic deviled eggs. Great as snacks or appetizers!
Ingredients
Instructions
- Cut each hard-boiled egg in half lengthwise. Remove the yellows and place in a medium bowl. Set the whites to the side until ready to be fill.
- Mash the yellows with a fork until smooth. Add in the mayonnaise, mustard, pickle juice, salt and pepper. Mix until smooth and creamy. Put mixture into a piping bag and pipe into the center of each egg white. Sprinkle with paprika, if desired. Store eggs in a sealed container in the refrigerator until ready to serve.
Notes
MAYONNAISE
Instead of using 1/2 cup mayonnaise, 1/4 cup mayonnaise and 1/4 cup sour cream can be substituted.
HARD-BOILED EGGS
See this post for how to make hard-boiled eggs.
Nutrition Facts
Calories
71Fat
6 gSat. Fat
1 gCarbs
0 gFiber
0 gNet carbs
0 gSugar
0 gProtein
3 gSodium
100 mgCholesterol
95 mg*Nutritional Information is estimated
