Deviled Eggs
My version of traditional deviled eggs. I don't make these often only because they never seem to last long enough for me to get many of them before they're gone. The longest part of the process is just waiting for the eggs to boil and then peeling them.
- Preparing Time: 20 minutes
- Total Time: 40 minutes
- Served Person: 24
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 cup mayonnaise
- dash paprika
- 1 bunch cilantro chopped
- 1 teaspoon mustard
- 12 eggs boiled, peeled
- dash rosemary
- Carbohydrate 3.19111078142964 g
- Cholesterol 3.32500000073968 mg
- Fat 1.3748957038203 g
- Fiber 0.0347536454594407 g
- Protein 2.07003635417935 g
- Saturated Fat 0.461398177189002 g
- Serving Size 1 1 Serving (65g)
- Sodium 86.9872760585103 mg
- Sugar 3.1563571359702 g
- Trans Fat 0.727102344339632 g
- Calories 33 calories
Boil eggs and peel. Slice eggs lengthwise keeping yolk intact. Scoop yolks into a ziplock bag and set whites aside. Add mayonaise and mustard, seal bag, and massage until well mixed. Add a little more mayonaise if too thick. Cut the corner off the bag and use it to pipe the egg yolk mixture into the center of the egg whites. Sprinkle paprika lightly on half of the egg halves and rosemary on the other half. Garnish with cilantro. Cover and refrigerate until time to eat.
