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Front page › American › Deviled Eggs

Deviled Eggs

HB-4382 · Hand-built original · American

Deviled Eggs — the dish itself.
Served with its “pairs well with” suggestions: coleslaw, cornbread, potato salad, baked beans.

Egg halves filled with a mustard and pickle yolk mixture, topped with paprika and browned bacon.

AmericanAppetizer, Side Dish30 minServes 1686 kcalGluten-freeDairy-freeDiabeticRenal

Main ingredient: bacon

Pairs well with: coleslaw, cornbread, potato salad, baked beans

Servings:16quantities adjust to match

Ingredients

  • 8 hard boiled eggs (peeled and halved)
  • 1/4 cup mayonnaise
  • 2 tsp dill pickle juice
  • 1/2 tsp yellow mustard ((or dijon mustard), or to taste)
  • pinch of salt (or to taste)
  • 1/8 tsp black pepper
  • 1/8 tsp garlic powder
  • 2 baby dill pickles (very finely diced)
  • 1/8 tsp paprika (to garnish)
  • 3 oz bacon (4 strips) (chopped and browned, for topping)

Method

  1. Halve the peeled eggs lengthways and set the whites on a serving platter.
  2. Tip the yolks into a bowl and mash to a fine crumb with a fork.
  3. Mash in the mayonnaise, pickle juice, mustard, salt, black pepper and garlic powder until creamy, then stir in the diced pickles.
  4. Spoon a generous teaspoon of filling into each egg white half.
  5. Scatter with paprika and the browned bacon and serve.

Prep: 15 min · Cook: 15 min · Total: 30 min

Nutrition (per serving, where published)

86 kcalCalories
4 gProtein
1 gCarbs
7 gFat
1 gFibre
1 gSugars
171 mgSodium
98 mgCholesterol
1 servingServing

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