Classic Deviled Eggs
Ingredientsfor 2
150
Cal
10g
Protein
2g
Carbs
12g
Fat
- 112 large eggs
- 2⅓ cup mayonnaise
- 32 tablespoons yellow mustard
- 41 tablespoon sweet relish
- 51 tablespoon apple cider vinegar
- 6½ teaspoon garlic powder
- 7½ teaspoon onion powder
- 8Salt and white pepper to taste
- 9Smoked paprika for garnish
- 10Fresh chives, chopped, for garnish
- 11Dill pickle slices for garnish
Instructions
- 1
Place eggs in a single layer in a saucepan; cover with cold water by 1 inch. Bring to a full boil, then remove from heat, cover, and let stand exactly 11 minutes. Transfer immediately to an ice bath for 5 minutes. Peel under running water — the cold shock makes peeling effortless.
- 2
Halve eggs lengthwise. Pop yolks into a bowl; arrange white halves on a platter. Mash yolks thoroughly with a fork until no large lumps remain. Add mayonnaise, mustard, sweet relish, apple cider vinegar, garlic powder, onion powder, salt, and white pepper. Beat vigorously until smooth, creamy, and fluffy. Taste and adjust — the filling should be tangy, savory, and well-seasoned.
- 3
Transfer filling to a piping bag fitted with a star tip (or use a zip-lock bag with a corner snipped). Pipe the filling into each egg white half, swirling it attractively above the rim. Garnish each with a pinch of smoked paprika, a piece of chive, and a pickle chip. Refrigerate until serving.