Click the Like button to get updates directly in your Facebook feed
Follow @TheDailyMeal on Twitter
Deviled Eggs Recipe
Jan 23, 2013 @ 3:34 PM
Posted by
Daily Value: 3%
Servings: 6
Low-Carb, Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 56Daily Value: 3%
Servings: 6
Low-Carb, Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 6g | 9% |
| Saturated | 1g | 5% |
| Carbs | 1g | 0% |
| Fiber | 0g | 1% |
| Sugars | 0g | 0% |
| Protein | 0g | 0% |
| Cholesterol | 1mg | 0% |
| Sodium | 20mg | 1% |
| Calcium | 4mg | 0% |
| Magnesium | 2mg | 0% |
| Potassium | 22mg | 1% |
| Iron | 0mg | 1% |
| Zinc | 0mg | 0% |
| Vitamin A | 388IU | 8% |
| Vitamin C | 0mg | 1% |
| Thiamin (B1) | 0mg | 0% |
| Riboflavin (B2) | 0mg | 1% |
| Niacin (B3) | 0mg | 0% |
| Vitamin B6 | 0mg | 1% |
| Folic Acid (B9) | 1µg | 0% |
| Vitamin B12 | 0µg | 0% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 0mg | 2% |
| Vitamin K | 1µg | 2% |
| Fatty acids, total monounsaturated | 3g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
Have a question about the nutrition data? Let us know.
Pairs Well With
Exclusive from The Daily Meal
There are plenty of ways to gussy up a burger. But to make one that's as mouthwatering as it is...
This go-to recipe for classic barbecued ribs embraces what we refer to as our "oven-cheat...
A cold soup that can be prepared ahead of time is an ideal start to dinner on Fire Island —...
Popular Recipes
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: 6Notes 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.
