| Level: | Intermediate |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 12 large eggs
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Sweet paprika, for garnish
Instructions
- Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When the eggs are cool enough to handle, remove the shells.
- Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter. To the food processor, add the mayo, mustard, salt and pepper. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Sprinkle with paprika. Cover loosely and chill until ready to serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 411 |
| Total Fat | 39 g |
| Saturated Fat | 8 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 13 g |
| Cholesterol | 387 mg |
| Sodium | 393 mg |
Reviews
I’m famous for these! I follow the recipe exactly but add 1 teaspoon white vinegar. Put your ziploc bag in a large plastic cup before you fill it, then snip off the end to pipe filling. Also, use Pioneer Woman’s Easy Peel Egg recipe. You’ll be glad you did 🙂
I am famous for my curried deviled eggs. I swap out the mayo for horseradish sauce and add curry powder to taste. I always add butter for an extra creamy mouth feel, the butter also keeps the filling from getting crusty if there are any leftovers. I also add bacon bits and finely chopped chives.
I Like IT
I made these for our Thanksgiving dinner everyone loved them
I eliminated the salt and added a teaspoon of apple cider vinegar. Gave them an extra little tang. Love this recipe. Much like my mom’s.
1 cup mayo was WAY to much!
great taste, really yummy
To the other reviewers: Salt is best measured by weight. 1 tsp Kosher Salt IS NOT equal to 1 tsp table salt. TS is approx 55% by measure of KS. Kosher salt even varies between mfgrs. ie Diamond and Morton do not measure the same. I use Morton, because that is what I can find.
Also I jazz em up with some crispy bacon slivers for tail feathers and the end of stuffed green olives for eyes. I wish I could post a picture, but just use the long white end for the eyes and you will be just fine.
Thanks Katie for the recipe. Just like my Mama used to make.
Also I jazz em up with some crispy bacon slivers for tail feathers and the end of stuffed green olives for eyes. I wish I could post a picture, but just use the long white end for the eyes and you will be just fine.
Thanks Katie for the recipe. Just like my Mama used to make.
Did you use the kosher salt specified by the recipe? Table salt would make them much saltier. These are excellent!
I made these for a Christmas dinner party and they were too salty. I followed the recipe to the letter. I recommend using half the prescribed salt for a better taste. 🙂