Ingredients and Weight:
- Large eggs: 8 (560g)
- Mayonnaise: 1/2 cup (120g)
- Dijon mustard: 1 tablespoon (15g)
- Sour cream: 1/4 cup (60g)
- Paprika: 1 teaspoon (2g)
- Salt: To taste
- Black pepper: To taste
- Fresh chives: 1 tablespoon (5g), minced (for garnish)
Preparation Time:
15 minutes
Cooking Time:
12-15 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Place the eggs in a single layer in a saucepan and cover with cold water. Bring to a boil over high heat.
- Once boiling, cover the pan and remove from heat. Let the eggs stand in the hot water for 12-15 minutes, or until hard-boiled.
- Drain the eggs and cool them under cold running water.
- Peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a small bowl.
- Mash the yolks with a fork and add the mayonnaise, mustard, sour cream, paprika, salt, and pepper. Mix well until smooth and creamy.
- Transfer the yolk mixture to a piping bag or a resealable plastic bag with the corner cut off.
- Pipe the yolk mixture into the egg white halves.
- Sprinkle with minced chives and serve.
Nutritional Information:
Per serving (2 deviled eggs):
- Calories: 150
- Fat: 10g
- Saturated fat: 3g
- Cholesterol: 185mg
- Sodium: 200mg
- Carbohydrates: 5g
- Protein: 8g
Dish Characteristics:
- Creamy, tangy, and flavorful
- Perfect appetizer or finger food
- Can be customized with different toppings (e.g., bacon, avocado, shrimp)
User Comments:
- "These deviled eggs were a hit at my party! They were so creamy and flavorful."
- "I love the tangy mustard and paprika flavor."
- "The chives added a nice touch of freshness."
- "Easy to make and always a crowd-pleaser."
- "A great way to use up leftover hard-boiled eggs."
Special Precautions and Tips:
- For best results, use fresh eggs.
- If you don't have a piping bag, you can use a spoon to fill the egg white halves.
- You can experiment with different toppings, such as crumbled bacon, chopped avocado, or smoked salmon.
