Easy Deviled Eggs
HB-0809 · Hand-built original · African
Easy Deviled Eggs recipe that is simple to make, budget-friendly and so filling with mayonnaise, mustard, sweet pickle relish and Creole seasoning for a kick of heat. A classic Easter appetizer that is also great as a quick low-carb lunch, side dish or snacks.
AfricanAppetizer25 minServes 1262 kcalVegetarianGluten-freeDairy-freeDiabeticLow-SodiumRenal
Main ingredient: large eggs
Servings:12quantities adjust to match
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 1/2 tablespoons sweet pickle relish
- 1 teaspoon yellow mustard
- 1/2 to 1 teaspoon Creole seasoning
- 1/2 to 1 teaspoon hot sauce
- Salt and black pepper, to taste
- Paprika, for sprinkling (optional)
Method
- Put the eggs in a saucepan in a single layer and cover with cold water by about ¾ in. Bring to a rolling boil, then take the pan off the heat, cover it, and leave the eggs for 10 to 12 minutes.
- Drain, cool the eggs under cold running water, and peel them.
- Halve the eggs lengthways. Scoop the yolks into a bowl and arrange the whites on a serving plate.
- Mash the yolks finely with a fork. Stir in the mayonnaise, relish, mustard, Creole seasoning, and hot sauce until the filling is smooth and creamy.
- Season with salt and pepper to taste, and add a little more hot sauce or seasoning if you want more heat.
- Spoon or pipe the filling generously back into the egg whites.
- Sprinkle lightly with paprika if using, and serve at once or cover and chill until needed.
Prep: 10 min · Cook: 15 min · Total: 25 min
Nutrition (per serving, where published)
62 kcalCalories
3.2 gProtein
0.9 gCarbs
5 gFat
1.2 gSaturates
0 gFibre
0.7 gSugars
77 mgSodium
94 mgCholesterol
36 mgPotassium
15 mgCalcium
0.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data