Description
Ingredients
Units
Scale
For Hard Boiled Eggs:
- 12 large eggs
For Deviled Eggs:
- 1/4 cup (55 g) mayo
- 1 Tablespoon butter, softened to room temperature
- 2 teaspoons yellow mustard
- 2 teaspoons dijon mustard
- 2 teaspoons sweet gherkin pickle juice
- 1 teaspoon sugar
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Dash of Tabasco sauce (optional)
- Paprika, for sprinkling
- Bacon pieces (optional)
Instructions
- How to Hard Boil Eggs: Place eggs in a large saucepan and cover with water. Transfer to stovetop over high heat until water begins to boil. Boil for one minute, cover with a lid, and remove from heat. Allow to sit for 17 minutes, then drain and transfer to an ice bath. Peel eggs and set aside.
- How to Make Deviled Eggs: Slice eggs in half lengthwise. Remove yolks and transfer to a medium-sized bowl. Add mayo, butter, mustards, pickle juice, sugar, salt, pepper, and Tabasco sauce. Use a fork to mash well. Spoon filling into each egg white. Sprinkle with paprika and bacon (if using) and serve. If desired, top with a small slice of sweet gherkin pickle.
Nutrition
- Serving Size: 1 deviled egg
- Calories: 84
- Sugar: 1g
- Sodium: 125mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 186mg
