Deviled Eggs Recipe


Nutrition

Cal/Serving: 220
Daily Value: 11%
Servings: 6

Low-Carb
Sugar-Conscious, Vegetarian, Gluten-Free, Wheat-Free
Fat18g27%
Saturated4g20%
Carbs2g1%
Fiber0g1%
Sugars1g0%
Protein13g25%
Cholesterol375mg125%
Sodium140mg6%
Calcium55mg5%
Magnesium12mg3%
Potassium147mg4%
Iron1mg8%
Zinc1mg7%
Vitamin A911IU18%
Vitamin C0mg1%
Thiamin (B1)0mg4%
Riboflavin (B2)1mg31%
Niacin (B3)0mg1%
Vitamin B60mg7%
Folic Acid (B9)45µg11%
Vitamin B121µg19%
Vitamin D2µg1%
Vitamin E1mg6%
Vitamin K2µg3%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Chef David Burke

There are no special tricks to my deviled eggs, but I promise you that you’ll love them. A lot of people don’t think about putting sour cream into their recipe, and I think it’s what adds that special something. Espelette pepper is a French type of chile pepper and if you can’t find it in the store, feel free to substitute with cayenne.

INGREDIENTS

  • 12 hard-boiled eggs, peeled
  • 1 tablespoon mayonnaise
  • 1 tablespoon sour cream
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon Old Bay seasoning
  • 1/2 teaspoon cayenne
  • 2 tablespoons mustard oil*
  • 1 teaspoon Espelette pepper

DIRECTIONS

Cut the eggs in 1/2 lengthwise and gently remove the yolks. Set aside the egg whites on a platter.  Pass the yokes through a fine strainer and add to a medium-sized bowl. Mix in the mayonnaise, sour cream, paprika, cayenne, and Old Bay and season with salt and freshly ground pepper. Add the yokes to a pastry bag with a star tip. Pipe about 1 ounce into each egg white and drizzle with mustard oil and the Espelette.

Recipe Details

Servings: 6

Notes and Substitutions:

*Mustard oil is oil that has been infused with mustard seeds. If you cannot find mustard oil, feel free to substitute with 2 tablespoons of regular oil mixed with 1 teaspoon of mustard powder. 



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