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Deviled Eggs

Deviled Eggs

My family loves deviled eggs. They are a requirement at every family get-together. I have perfected this recipe through several trials and errors, keeping my family's tastes in mind. And oh, that extra egg, sprinkle with salt and enjoy.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 2 People
Calories 140 kcal

Equipment

Ingredients
  

  • 4 Large Eggs (1extra for back-up)
  • 1 Tbsp + 1 tsp Duke's light mayonnaise
  • 1/2 Tbsp Dill pickle relish
  • 1 tsp Dill pickle juice
  • 1/2 tsp + 1/4 tsp French's yellow mustard
  • 1/16 tsp Granulated onion
  • 1/16 tsp Black pepper
  • 1/64 tsp Granulated garlic

Instructions
 

  • Bring a small saucepan of water to a rapid boil. Using a large spoon, place each egg gently into the water. Don’t worry if you have one crack, remember we have a backup. Sometimes the cracked ones cook just fine. Make sure the water level is above the eggs.
  • Reduce to medium or where the water is lightly boiling. Cook for 15 minutes. Drain the water, leaving eggs in the pan. Gently swish the eggs in the pan to crack the outside shells. Fill the pan with cold water.
  • Let eggs sit in cold water for 5 minutes. Change out the water once to keep it cold. Peel the eggs, breaking the clear membrane between the shell and egg. The eggs should peel easily.
  • Cut the eggs in half, either way you prefer. Gently remove the yolk of your best 3 eggs into a small bowl.
  • Taking a fork, break up the yolks, they should be small and crumb-like in texture.
  • Add your remaining ingredients and mix well. Taste for salt level. Place mixture into eggs and form a small mound on top. Sprinkle with paprika if desired.
  • Wrap well and refrigerate them until 15 minutes before you’re ready to serve. If you don’t wrap them, your whole refrigerator will smell like cooked eggs.

Notes

Serving suggestions and optional ingredients are not calculated as part of the nutritional facts. All nutritional facts are estimates only.

Nutrition

Serving: 3 Egg HalvesCalories: 140kcalCarbohydrates: 1gProtein: 9gFat: 10gSaturated Fat: 3gTrans Fat: 2gCholesterol: 285mgSodium: 240mgPotassium: 110mgCalcium: 40mgIron: 1.3mg