← Back to Search Results American
deviled-eggs

Photo by:
Comments: 1
 

Recipe

Perfect party food, make them hot as the devil with spicy paprika and hot mustard, or keep them mellow with milder condiments. Good with rounds of buttered toast and a few salad leaves.

Yield : 4–6 servings
Prep Time : 10 Mins
Cooking Time : 10 Mins

Ingredients

  • 6 large eggs
  • 3 tbsp mayonnaise
  • 1 tsp hot or Dijon mustard
  • 1 tsp hot or sweet paprika, plus more for garnish
  • Salt and freshly ground black pepper
  • 3 cherry tomatoes, cut in quarters
  • 1 tbsp finely chopped chives

Directions

1. Simmer the eggs for 8 minutes. Rinse briefly under cold water. Lightly crack the eggs and soak them in ice water until cooled. Peel the eggs. Cut each in half lengthwise.

2. Remove the yolks and place them in a small bowl. Add the mayonnaise, mustard, and paprika, and mash with a fork. Season with salt and pepper.

3. Fill the egg white halves with the yolk mixture. Top each one with a cherry tomato quarter, a sprinkle of chives, and a dusting of paprika.

Notes

Prepare ahead: The eggs can be made up to 24 hours ahead, covered and refrigerated.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and 1/8 teaspoon added salt per serving.

124kcal (6%)
30mg (3%)
2mg (3%)
90mcg RAE (3%)
99mg
8mg
7g
1g
0g
1g
214mg (71%)
410mg (17%)
2g (12%)
11g (16%)
1mg (6%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • TaraWujcik

    12.16.10 Flag comment

    Be careful with the paprika on this recipe...it's a little heavy handed in my opinion.

 

Explore Cookbooks on Cookstr

the-provence-cookbook The Provence Cookbook
by Patricia Wells
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
martin-yans-china Martin Yan's China
by Martin Yan
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
in-the-kitchen-with-david In the Kitchen with David
by David Venable
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
mom-a-licious Mom-a-Licious
by Domenica Catelli
food-to-live-by Food to Live By
by Myra Goodman
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
lidias-italy Lidia's Italy
by Lidia Bastianich
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?