Deviled Eggs at home
- Yield 12
- Prep 15 minutes
- Cook 15 minutes
- Total 30 minutes
Deviled Eggs at home is a breakfast recipe on Avoteb. The yield on the card is 12. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 12 hard-boiled eggs (made on the stovetop or in the Instant Pot)
- 1/3 cup mayo (or plain Greek yogurt)
- 1 tablespoon freshly-squeezed lemon juice (or vinegar)
- 2 teaspoons Dijon mustard
- 1/2 teaspoon garlic powder
- sea salt and freshly-cracked black pepper
- toppings: smoked paprika and chopped fresh chives
Method
Halve the eggs. Slice the hard-boiled eggs in half lengthwise.
Make the filling. Scoop out the egg yolks and move them to a small mixing bowl. Using a fork, mash the egg yolks completely until they form a fine powder. Tip in in the mayo (or Greek yogurt), lemon juice, Dijon, garlic powder, a generous pinch of salt and pepper, and stir until completely combined. Taste the mixture and season with extra salt and pepper, if needed. Or if the mixture seems too thick, add in some more mayo or a tiny splash of water.
Assemble. Using either a spoon or a small cookie scoop or a piping bag, fill the inside cavities of the egg whites with the yolk mixture. Scatter each deviled egg with a pinch of paprika and chives.
Plate Plate while it is hot and enjoy!
