Deviled Eggs with Paprika and Chives
By Joe
Source: Serious Eats — J. Kenji López-Alt, Great Deviled Eggs.
A great deviled eggs recipe for 16 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Cool. Add 1 tray of ice cubes to a big bowl and fill with water. Fill a big pot with 2.5 cm of water. Put steamer insert inside, cover, and bring to the boil over a high flame. Add eggs to steamer basket, cover, and keep cooking over a high flame for 12 minutes. Promptly put eggs in bowl of ice water and leave till it is cold for no less than 15 minutes before peeling under cool running water. Slice every egg in half lengthwise. Put all yolks in the bowl of one food processor. Select 16 of this best-looking egg white halves plus keep to one side; reserve leftover 8 for another use. Tip in mayonnaise, mustard, 1/2 tablespoon (7ml) vinegar, plus hot sauce to food processor and blitz till there are no lumps left, scraping down sides of bowl as necessary. Slowly drizzle in 2 tablespoons (30ml) olive oil with machine running. Season mixture till it tastes right with salt and leftover vinegar (if wanted). Move to a zipper-lock bag. Filling plus egg white halves can be stored in this fridge up to overnight before eggs are filled plus offered. Cut off a corner of zipper-lock bag plus squeeze filling mixture in egg whites, overstuffing every. Drizzle using leftover olive oil and scatter using black pepper, chives, crushed red pepper or paprika, plus sea salt. Eat at once.
Storage
Keep covered in the fridge and use within a few days.
EU nutrition claims
- Low sugars: 0.5 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 37 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- food processor
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 100 kcal |
| Protein | 4.7 g |
| Carbohydrate | 0.3 g |
| of which sugars | 0.2 g |
| of which free sugars | 0 g |
| Fat | 8.7 g |
| of which saturates | 1.9 g |
| Fibre | 0 g |
| Salt | 0.16 g |
Protein per 100 kcal
4.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
