Deviled Eggs Recipe
This simple Deviled Eggs Recipe is absolutely fantastic for your Easter Menu. It's a classic Spring recipe that can be enjoyed as a starter for every occasion, and it's so quick and easy to make. The filling might be simple, but it's full of flavours. Serve them cold from the fridge, and you are in for a treat.
Servings: 4 people
- 5 eggs
- 1 tablespoon yellow mustard
- 2 tablespoon mayonnaise
- ¼ teaspoon salt
- a pinch of black pepper
- paprika to decorate
Boil the eggs in salted water for 10 minutes until hard.
Drain the water, transfer to a bowl of ice cold water and leave to cool completely.
Remove the shells and cut the eggs lengthwise.
Use a teaspoon to scoop out the egg yolk, then add them to a bowl, or food processor and add the mayonnaise, mustard and season well with salt and pepper.
Fill each half egg with the mixture, arrange on a plate and dust a bit of paprika over.
Serve chilled from the fridge!
Calories: 144kcal | Carbohydrates: 1g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 248mg | Sodium: 325mg | Potassium: 98mg | Fiber: 1g | Sugar: 1g | Vitamin A: 364IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg