Deviled Eggs
Hard-boiled eggs halved and filled with a paste made from the yolks, mayo, and mustard.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Place the eggs in a single layer in a saucepan and cover them with cold water by 1 inch. Bring to a rolling boil over high heat.
- 2
Once boiling, remove the pan from the heat, cover tightly with a lid, and let sit for exactly 12 minutes.
- 3
Immediately transfer the eggs to a bowl of ice water and let them chill for 5 minutes. This stops the cooking process and makes peeling easier.
- 4
Peel the eggs carefully, then slice them in half lengthwise. Gently pop the solid yellow yolks out and place them into a small mixing bowl. Arrange the empty egg white halves on a serving platter.
- 5
Mash the yolks thoroughly with a fork. Stir in the mayonnaise, Dijon mustard, white vinegar, salt, and pepper until the mixture is completely smooth and creamy.
- 6
Transfer the yolk mixture to a piping bag (or a ziplock bag with the corner snipped off) and pipe it generously back into the hollows of the egg whites. Dust lightly with sweet paprika before serving cold.
Plan it in Listahan
Add Deviled Eggs to your week, check it against your household's allergens, and build the shopping list automatically.