Deviled Eggs
Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Equipment
- 1 skimmer or slotted spoon
- 1 Large Pot
Ingredients
- 12 eggs*
- 6 tbsp mayonnaise
- 2 tsp Dijon mustard
- 2 tsp apple cider vinegar
- salt + pepper to taste
- paprika for garnish
- microgreens* optional, for topping
- dill* optional, for topping
Instructions
- Fill a large stockpot about 3/4 way full. There should be enough water to cover all the eggs by about an inch.
- While waiting for the water to come to a boil, prepare a large bowl with ice water. Set aside.
- When the water is boiling, reduce the heat to low and gently put the eggs in using a slotted spoon or skimmer. Turn heat back up to boil.
- Cook for 12 - 14 minutes. Use the slotted spoon to transfer each egg directly into the bowl of ice water for 5 minutes. This stops the cooking.
- Peel the eggs. (Some have luck doing this under lukewarm running water or in a separate bowl of room temp water).
- Slice the eggs in half lengthwise and scoop the yolks out of each, into a mixing bowl.
- Mix and mash the yolks with the mayonnaise, mustard, vinegar, salt and pepper. Taste and adjust. Mix or whip until desired consistency is achieved.
- Use a table spoon to add the yolk mixture back atop the eggs. Sprinkle with paprika and microgreens or dill.
Nutrition
Calories: 111kcalCarbohydrates: 1gProtein: 6gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 167mgSodium: 116mgPotassium: 64mgFiber: 1gSugar: 1gVitamin A: 243IUVitamin C: 1mgCalcium: 26mgIron: 1mg
