Deviled Eggs
Deviled eggs make the perfect appetizer for any party. Easy to make too.
Servings: 24
Calories: 78kcal
Ingredients
- 12 jumbo hard cooked eggs
- 1/2 cup mayonnaise
- 1 tbs spicy brown mustard
- 1 tbs dijon mustard
- 2 tbs finely chopped chives
- 4 slices crisp-cooked bacon finely diced (optional)
- 1 tsp salt optional
- 1/4 tsp black pepper
- 1 pinch red pepper flakes more if you like heat, but optional if you don’t
Instructions
- Remove the shells of the eggs carefully. Cut each egg in half.
- Carefully scoop out the yolks into a small bowl. A melon baller is good for this, but I find running my finger lightly around the yolk works very well too.
- Mix in the remaining ingredients and fill the eggs with about 2 tablespoons of filling—this is approximate. The filling shouldn’t be skimpy!
- To fill the centers cleanly, use a pastry bag with a very large (#26 I think) star tip.
- If you don’t have tips or pastry bags, place the filling in a zipper freezer bag and cut off a corner (about 1/4-inch opening) and squeeze the yolk mixture into the white portion.
- If none are ruined, this will give you 24 deviled eggs.
Nutrition
Serving: 1piece | Calories: 78kcal | Carbohydrates: 1g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 97mg | Sodium: 195mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 0.3mg