Deviled Eggs
Add whatever fresh herbs you like here to vary the flavor profile. A sprinkling of paprika makes for a pretty presentation. I also like to stir in sriracha or pesto for a variation.
Servings 6
Calories 253kcal
Ingredients
- 12 large eggs
- 1/3 cup mayonnaise or homemade aioli
- 2 tablespoons butter or butter flavored coconut oil at room temperature
- 1 tablespoon Dijon
- coarse salt and freshly ground pepper
- 2 tablespoons finely chopped chives
Instructions
- Place the eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Fill a medium bowl half full with cold water and add 1 tray of ice cubes. Transfer eggs to ice water bath and let sit 5 minutes.
- Peel eggs and then slice the eggs in half lengthwise. Remove the yolks with a spoon, and place them in the bowl of a food processor. Set the whites aside.
- Blend the yolks, mayonnaise, butter, and mustard until smooth in a food processor. Season with salt and pepper to taste. Add the chives.
- Transfer the mixture to a piping bag fitted with a large star tip, or use a plastic sandwich bag with the tip of one corner snipped off.
- Trim a sliver off the bottoms of the cooked egg whites before you fill them to keep them from rolling.
- Pipe the yolk mixture into the egg whites and serve.
Nutrition
Calories: 253kcal | Carbohydrates: 1g | Protein: 11g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 333mg | Sodium: 232mg | Potassium: 121mg | Fiber: 1g | Sugar: 1g | Vitamin A: 519IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg