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Nutrition
Deviled Eggs
This is a simple egg dish for those looking to change things up for their breakfast. Deviled eggs can also be served as an entrée if you are hosting a dinner party.
If you are looking to try eggs in a different manner then this is the recipe for you. Deviled eggs find their roots in ancient Rome, where it was served as an entrée before the main course to special guests. I will be using mayonnaise for the filling for this classic recipe. However you can also use hung curd or even cream cheese, whichever is easily available to you at home.
Deviled Eggs - Full Recipe
6
serves
79.6
K calories
20
minutes
2/10
simplicity
Easy Steps
01In a pot, pour the water and bring to the boil. Then carefully add in the six eggs. Let the eggs boil for about 7 minutes.
02In a separate bowl, add the mayonnaise and onions and combine well.
03Once the eggs are boiled, remove from the heat and cool.
Expert tip: You can place the eggs in ice cold water, so that they peel smoothly.
Next, remove the shell from each egg and then cut in half. Scoop out the yolk and add them into the bowl with mayonnaise and onion mix. Keep the egg whites aside.
- Mayonnaise – 2 tbsp
- Salt to taste
- Water – 4 cups
- Eggs – 6
- Roughly chopped spring onion – 5 gm
- Mustard – 1 tsp
Mash the egg yolks together, till there are no lumps in the mixture.
06Add the mustard and salt to the mixture and combine well.
07Next, on a serving platter place the egg whites and then fill each one with the yolk mix. The deviled eggs are ready to serve.
Expert tip: If you have leftovers cut the eggs finely and make a grilled sandwich to minimise food wastage.
Nutritive Value
- Carbohydrates: 0.2g
- Protein: 7.04g
- Fat: 6.3g
- Fibre: 0.05g
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