Deviled Eggs 5 Ways
Ingredients
- 30 hard-boiled eggs, peeled
- Basic Deviled Egg ⓘ
- 3 tablespoons mayonnaise or 3 tablespoons salad dressing ⓘ
- 1 teaspoon stone ground mustard ⓘ
- 1/4 teaspoon salt ⓘ
- Curried Devil Eggs
- 3 tablespoons mayonnaise or 3 tablespoons salad dressing
- 1/2 teaspoon stone ground mustard ⓘ
- 1 1/2 teaspoons curry powder ⓘ
- 1/4 teaspoon salt ⓘ
- Pickled Onion and Horseradish Deviled Eggs ⓘ
- 3 tablespoons mayonnaise or 3 tablespoons salad dressing
- 1 teaspoon horseradish sauce, drained
- 1/4 teaspoon salt ⓘ
Instructions
- Basic: Cut 6 eggs in half. Toss egg yolks into a bowl, and mash with a fork. Stir in ingredients and then fill 12 egg whites with the egg yolk mix.
- Curried: Cut 6 eggs in half. Toss egg yolks into a bowl, and mash with a fork. Stir in mayo, mustard, curry powder and salt and then fill 12 egg whites with the egg yolk mix.
- Pickled: Cut 6 eggs in half. Toss egg yolks into a bowl, and mash with a fork. Stir in mayo, horseradish sauce and salt and then fill 12 egg whites with the egg yolk mix. Top with minced pickled onion.
- Fire: Cut 6 eggs in half. Toss egg yolks into a bowl, and mash with a fork. Stir in mayo, pepper, adobo sauce and salt and then fill 12 egg whites with the egg yolk mix.
- Salmon: Cut 6 eggs in half. Toss egg yolks into a bowl, and mash with a fork. Stir in mayo, salmon, shallot and salt and then fill 12 egg whites with the egg yolk mix. Top with dill and some wasabi powder.
Nutrition & Diet Analysis (per serving)
769
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).