How to make deviled eggs without vinegar
Traditional Deviled Eggs are perfect to serve for holiday dinners, backyard BBQ's or for an afternoon snack. They are so good they will disappear in a flash.
Servings 6
Calories 66kcal
Ingredients
- 6 eggs Hard Boiled Eggs cooled and peeled
- 4 Tbsp Mayonnaise
- ¼ tsp Dijon Mustard
- ⅛ tsp Salt
- ½ tsp Relish Juice
- Paprika for garnish
- Chives or Green Onion for garnish
Instructions
- Place eggs in a medium pan, and cover them with an inch of cold water. Turn heat on to medium high and bring water to a boil. When the water boils, shut the stove off and cover for 15 minutes.6 eggs Hard Boiled Eggs
- Soak the eggs in cold water until cool to the touch. Peel and rinse. Cut in half lengthwise, remove yolks and set whites aside.
- In a small bowl or food processor, add yolks. Using a fork or food processor, mash yolks into a fine crumble. Add mayo, Dijon mustard, salt, pickle juice and combine until smooth.4 Tbsp Mayonnaise, ¼ tsp Dijon Mustard, ⅛ tsp Salt, ½ tsp Relish Juice
- Transfer to a small plastic bag or piping bag. Pipe yolk mixture into egg whites.
- Garnish with paprika and chives.Paprika, Chives or Green Onion
Notes
Using older eggs will help the eggs to peel easier once they are cooked and cooled.
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Nutrition
Calories: 66kcal | Carbohydrates: 0.2g | Protein: 0.2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 8mg | Sodium: 115mg | Potassium: 4mg | Fiber: 0.01g | Sugar: 0.2g | Vitamin A: 16IU | Vitamin C: 0.01mg | Calcium: 1mg | Iron: 0.04mg