Rating: 3.5 stars
27 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 5

Invert each egg in the carton the night before cooking so the yolks become more centered in the white. It makes for a prettier deviled egg.

Source: Better Homes and Gardens

Gallery

Credit: Jennifer Davick

Recipe Summary test

prep:
25 mins
stand:
25 mins
chill:
1 hr
total:
1 hr 50 mins
Servings:
24
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Ingredients

Ingredient Checklist
His Filling
Her Filling

Directions

Instructions Checklist
  • Place eggs in a single layer in a large saucepan with water to cover. Bring to a boil. Remove from the heat, cover the pan, and let stand for 20 minutes. Pour off the hot water and refill the saucepan with cold water. Crack the eggshells all over and let them sit in the cold water for 5 minutes. Peel the eggs, cover, and chill for at least 1 hour.

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  • Halve the eggs lengthwise. Carefully remove the yolks and transfer them to a small bowl. Mash the yolks with a fork; divide in half. Stir in filling ingredients to each half. Season with salt and pepper. Scoop a spoonful of the mixture into each egg white half. Sprinkle the tops with paprika.

Tips

Cool, crack, and peel the eggs as the recipe says, or your yolks will turn green on the outside.

Nutrition Facts

73 calories; fat 6g; cholesterol 96mg; saturated fat 2g; carbohydrates 1g; mono fat 2g; poly fat 3g; protein 3g; vitamin a 167.7IU; riboflavin 0.1mg; folate 12.1mcg; vitamin b12 0.2mcg; sodium 132mg; potassium 37mg; calcium 15mg; iron 0.5mg.
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