This is a fairly straightforward take on a popular classic. Since the recipe calls for using pre-boiled, pre-peeled eggs, there’s no need to fuss with the parts that are most time-consuming (boiling) and most difficult (peeling). It’s also why there are no instructions for either of those; so if you, like many, are looking for the secret to perfect hard-boiled eggs, you’ll need to look elsewhere.
The only thing of note here is that the amount of filling made was a bit too much. I’m not experienced enough with deviled eggs to know for sure, but I can only assume there was a bit too much mayo. It didn’t matter in the end, and since I wouldn’t want someone to have dry deviled eggs, I decided to keep the called-for amount the same.
If you like this recipe for easy deviled eggs and want to see more, consider checking out my recipe for pan-fried meatloaf cutlets.
Ingredients
6 large hard-boiled eggs, peeled
1/2 tsp kosher salt, 3 grams
large pinch black pepper (about 1/4 tsp)
1 tsp apple cider vinegar, 4 grams
1/2 cup mayo, 101 grams
Makes 12 deviled eggs
Preparation
Cut your eggs in half and remove* the yolks. Add the yolks to a bowl along with your remaining ingredients and mix well.
Add** the resulting mix back into your egg whites. Add a dash of paprika for presentation, if desired.
Notes
* Be careful not to damage the whites since you need them for serving. If any small pieces of white break off, just throw them in with the other filling ingredients.
** I recommend under-filling them to start so you don’t end up with too much mix in some, but not enough in others.
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