Servings: 6
Calories: 149kcal
Equipment
- Lidded pot
Ingredients
- 6 eggs large
- water to cover the eggs in the pot
- ice to cool the hard-boiled eggs
- ⅓ cup mayonnaise or if preferred, Miracle Whip
- 1 teaspoon Dijon mustard
- 1 tablespoon gherkins finely chopped or minced
- 1 tablespoon red onion finely chopped
- ¼ teaspoon paprika plus extra to garnish
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon green onions chopped to garnish - or ¼ teaspoon of dill herb to garnish
Instructions
- Place the eggs at the bottom of the pot in a single layer.
- Pour cold water over the eggs about an inch higher than the eggs in the pot.
- Bring the eggs to a rolling boil over high heat for approx 10-12 minutes.
- Remove the pot from the stovetop.
- Using tongs (because the eggs will be hot!), place the boiled eggs into an ice bath to cool off.
- Once the eggs are cool to the touch, remove the shells and slice the hard-boiled eggs in half, then remove the egg yolk.
- Place the boiled egg yolks in a medium-sized bowl and place the egg white halves on a serving platter, setting them aside.
- Mash the egg yolks with a fork until they look like little pebbles.
- Then using a small rubber spatula, add in the mayonnaise, folding in one spoonful or dollop at a time until the mix is creamy and lump-free.
- Stir in the Dijon yellow mustard, gherkins, red onion, paprika, salt, and pepper until evenly combined.
- Use a piping bag or spoon the deviled-egg mixture into each egg white half.
- Sprinkle with paprika and chopped green onions or fresh dill herb to garnish.
- Serve this soul food deviled egg recipe immediately or refrigerate until ready to serve, and enjoy!
Video
Nutrition
Calories: 149kcal | Carbohydrates: 1g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 279mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
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