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Deviled Eggs
Deviled Eggs Recipe - Hard boiled eggs where the yolk is mixed with mayo, mustard, vinegar, salt and pepper: Hard Boil 6 Eggs. Let Cool. Peel. Slice in half the long way. Gently Remove the yolks and put in a bowl. Put Egg Whites on a Plate. Mash the yolks with a fork and add: 3 tbsp mayonnaise, 1 tsp Dijon Mustard, 1 tsp Apple Cider Vinegar, 1 tsp Salt, 1 tsp Pepper. Mix. Put mixture in a large zip lock bag and cut off corner. Pipe Yolk Mixture into each egg white. Sprinkle on some Paprika.
Deviled Eggs Recipe - Hard boiled eggs where the yolk is mixed with mayo, mustard, vinegar, salt and pepper: Hard Boil 6 Eggs. Let Cool. Peel. Slice in half the long way. Gently Remove the yolks and put in a bowl. Put Egg Whites on a Plate. Mash the yolks with a fork and add: 3 tbsp mayonnaise, 1 tsp Dijon Mustard, 1 tsp Apple Cider Vinegar, 1 tsp Salt, 1 tsp Pepper. Mix. Put mixture in a large zip lock bag and cut off corner. Pipe Yolk Mixture into each egg white. Sprinkle on some Paprika.
Recipe
Deviled Eggs
| PERFECT 10!: |
Deviled Eggs
Hard boiled eggs with the yolk mixed with mayo, mustard, vinegar, salt and pepper.
Hard boiled eggs with the yolk mixed with mayo, mustard, vinegar, salt and pepper.
Best Deviled Eggs Recipe originally found at Downshiftology
[ https://downshiftology.com/recipes/deviled-eggs/ ]
- Hard Boil 6 Eggs
- Let Cool
- Peel
- Slice in half the long way
- Gently Remove the yolks and put in a bowl
- Put Egg Whites on a Plate
- Mash the yolks with a fork and add
- 3 tbsp mayonnaise
- 1 tsp Dijon Mustard
- 1 tsp Apple Cider Vinegar
- 1 tsp Salt
- 1 tsp Pepper
- Mix Until Smooth
- Put mixture in a large zip lock bag
- Cut off Corner of Zip Lock
- Pipe Yolk Mixture into the hole of each egg white
- Sprinkle on some Paprika
Updated October 2024
Posted February 2023
Deviled Eggs with Paprika
Recipe
Deviled Eggs
| PERFECT 10!: |
Deviled eggs
are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard. They are generally served cold as a side dish or appetizer. The dish's origin can be seen in recipes for boiled, seasoned eggs as far back as ancient Rome, where they were traditionally served as a first course. The dish is popular in Europe, North America and Australia.WikipediaEtymology
The word deviled, in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786.In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity. Similar uses of "devil" for spiced foods include deviled ham and fra diavolo sauce (from the Italian word for devil).
- The deviled egg can be traced back to ancient Rome, where boiled eggs were seasoned with spicy sauces and served as a starter meal during gatherings and feasts. Serving eggs while entertaining guests was so common for wealthy Romans, they even had a saying for it, "ab ova usque ad mala", meaning "from eggs to apples", or from the beginning of a meal to the end.
- Recipes for hard-boiled eggs stuffed with herbs, cheese and raisins can be found in the cookery texts of medieval European cuisine.
- The earliest known recipe for stuffed eggs, and the one that most closely resembles the modern-day deviled egg, is believed to have been written in the Andalusian region of Spain during the 13th century.
Wikipedia13th century Stuffed Eggs
Boiled egg yolks were mixed with cilantro (coriander), pepper, and onion juice, then beat with murri (a sauce made of fermented barley or fish), oil and salt. The mixture was then stuffed into the hollowed-out egg whites, and the two halves of the egg were fastened back together with a small stick and topped with pepper.
- The earliest known American recipe for deviled eggs was printed in the Montgomery Advertiser, a local news publication in Montgomery, Alabama, in 1877.
- The first known recipe to suggest the use of mayonnaise as an ingredient in deviled eggs was in the 1896 version of an American cookbook named The Boston Cooking School Cook Book by Fannie Farmer.
PER ENTIRE RECIPE:
OUR ESTIMATE PER 1 HALF EGG:
-0g
NET
CARBS
CARBS
0g
ADDED
SUGARS
SUGARS
0g
TRANS
FAT
FAT
229mg
SODIUM
10% DV
1g
SAT FAT
0% DV
94mg
CHOLESTEROL
31% DV
Nutrition Facts
Deviled Eggs
Amount per serving
% Daily Value*
Deviled Eggs
Serving size
1 Half Egg
Amount per serving
Calories
66
% Daily Value*
| Total Fat 5.2g | 6% |
| Saturated Fat 0.7g | 0% |
| Trans Fat 0g | |
| Cholesterol 93.4mg | 31% |
| Sodium 228.7mg | 10% |
| Total Carbohydrate 0.6g | 0% |
| Dietary Fiber 0.3g | 0% |
| Total Sugars 0.0g | |
| Includes 0g Added Sugars | 0% |
| Protein 3.0g | 6% |
| Vitamin D 0.5mcg | 0% |
| Calcium 15.4mg | 1% |
| Iron 0mg | 0% |
| Potassium 39.1mg | 1% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
0g
FIBER
0% DV
3g
PROTEIN
6% DV
4g
UNSAT
FATS
FATS
VITAMIN
D
D
0% DV
CALCIUM
15mg
1% DV
POTASSIUM
39mg
1% DV