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2 ratings

Sir Kensington's Red Deviled Moons

Thinkstock/Hemera

This recipe adds the popular tang of ketchup to a classic deviled egg recipe.

Click here to see more deviled egg recipes. 

Ingredients

  • 6 eggs
  • 2 Tablespoons mayonnaise
  • 1 Tablespoon ketchup, preferably Sir Kensington's Gourmet Scooping Ketchup, Spiced Flavor
  • 3 finely diced bread-and-butter pickle chips
  • 1/8 Teaspoon salt
  • 1/8 Teaspoon ground black pepper

Directions

Hard-boil the eggs for at least 10 minutes. Drain the eggs and cool them submerged in cold water for 10 minutes. Carefully crack open and peel eggs. Slice the eggs in 1/2 lengthwise, separating the yolks into a small bowl. 

Add the mayonnaise, ketchup, and diced pickles to the yolks and mash until consistent. Add salt and pepper to taste, erring on the side of salty side to flavor the egg whites.
 
Scoop or pipe the filling into the empty white shells. You can cover loosely with plastic wrap and chill in the fridge for up to a day, but bring slightly to room temperature before enjoying.
Nutritional Facts
Servings6
Calories Per Serving102
Total Fat8g12%
Sugar1gN/A
Saturated2g10%
Cholesterol162mg54%
Protein5g11%
Carbs2g1%
Vitamin A71µg8%
Vitamin B120.4µg6.4%
Vitamin C0.1mg0.2%
Vitamin D0.9µg0.2%
Vitamin E0.5mg2.5%
Vitamin K2µg3%
Calcium27mg3%
Folate (food)21µgN/A
Folate equivalent (total)21µg5%
Iron0.8mg4.3%
Magnesium6mg1%
Monounsaturated3gN/A
Phosphorus87mg12%
Polyunsaturated3gN/A
Potassium72mg2%
Riboflavin (B2)0.2mg11.9%
Sodium132mg5%
Zinc0.6mg3.8%