Diverse Deviled Eggs

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Diverse Deviled Eggs
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
119
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie119 kcal(6 %)
Protein6.17 g(6 %)
Fat9.29 g(8 %)
Carbohydrates0.18 g(0 %)
Sugar added0 g(0 %)
Roughage0.04 g(0 %)
Vitamin A151.38 mg(18,923 %)
Vitamin D2.01 μg(10 %)
Vitamin E5.23 mg(44 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.26 mg(24 %)
Niacin0.02 mg(0 %)
Vitamin B₆0 mg(0 %)
Folate40.36 μg(13 %)
Pantothenic acid0.01 mg(0 %)
Vitamin B₁₂1.26 μg(42 %)
Vitamin C0.08 mg(0 %)
Potassium3.27 mg(0 %)
Calcium1.76 mg(0 %)
Magnesium0.1 mg(0 %)
Iron0.05 mg(0 %)
Iodine60 μg(30 %)
Zinc0.01 mg(0 %)
Saturated fatty acids1.81 g
Cholesterol177.9 mg

Ingredients

for
6
Ingredients
6 large eggs
¾ teaspoon Dry mustard
3 tablespoons Mayonnaise
1 ½ teaspoons Cider vinegar
¼ teaspoon Worcestershire sauce
salt (to taste)
peppers (to taste)
How healthy are the main ingredients?
Mayonnaiseeggsalt
Product recommendation
Consider cooking an extra egg in case you have a tear in one of the egg whites. If you don't have a pastry bag - improvise. Spoon the egg yolk mixture into a small zip-lock plastic bag and snip a small piece from one of the bottom corners, then gently squeeze the filling through the hole into the egg white halves.

Preparation steps

1.
Place eggs in a medium saucepan and cover with several inches of water. Bring to a boil over high heat. Remove pan from heat, cover and let stand for 10 minutes. Meanwhile, fill a bowl with one quart cold water and 12 ice cubes. Transfer the eggs to the ice water and let sit for 5 minutes.
2.
Peel the eggs and slice each egg in half lengthwise. Place the yolks in a small bowl. Arrange the whites on a serving dish. Mash the yolks with a fork until all the lumps are gone. Add the mustard, mayonnaise, vinegar, Worcestershire, salt and pepper, mix with a rubber spatula until smooth.
3.
Fit a pastry bag with a large open-star tip. Fill a pastry bag with the yolk mixture and pipe the yolk mixture into the egg white halves.
4.
Garnish eggs with paprika or various herbs, olives, peppers, etc.