Everyone loves to snack on creamy, tart deviled eggs. Throw together this quick and easy appetizer with mayonnaise, mustard, and vinegar to satisfy guests at your next event. Smart Recipes, American Recipes, Eggs Recipes, Recipes Eggs American Deviled Eggs Deviled Eggs Recipe | CHEFBear.net PT20M Serves 12 6 Large Eggs 3 Tablespoons Mayonnaise 1/2 Teaspoon Mustard 2 Teaspoons Vinegar 1/4 Teaspoon Salt 1/8 Teaspoon Pepper 1/8 Teaspoon Celery Seed Place eggs in saucepan and cover with cold water. Bring water to full boil. Remove from heat and let sit for 10-15 minutes. Run cold water over cooked eggs until cooled. Once eggs are cooled, shell and cut in half horizontally. In a bowl, mix the remaining ingredients until well combined. Spoon the mixture into each halved egg then refrigerate.

Deviled Eggs

Deviled Eggs Recipe


Everyone loves to snack on creamy, tart deviled eggs. Throw together this quick and easy appetizer with mayonnaise, mustard, and vinegar to satisfy guests at your next event.

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Recipe Information

Flavor Profile

American

Protein

Eggs

Category

Appetizers

Serves

12

Total Time

20 Minutes

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Ingredients

      • 6 Large Eggs (Hard-Boiled)
      • 3 Tablespoons Mayonnaise
      • 1/2 Teaspoon Mustard
      • 2 Teaspoons Vinegar
      • 1/4 Teaspoon Salt
      • 1/8 Teaspoon Pepper
      • 1/8 Teaspoon Celery Seed

Directions

  1. Place eggs in saucepan and cover with cold water. Bring water to full boil.
  2. Remove from heat and let sit for 10-15 minutes.
  3. Run cold water over cooked eggs until cooled. Once eggs are cooled, shell and cut in half horizontally.
  4. In a bowl, mix the remaining ingredients until well combined.
  5. Spoon the mixture into each halved egg then refrigerate.



Nutrition & Cost Facts

Calories

55 kcal

Carbs

0 g

Fat

4 g

Protein

2 g

Cost Per Serving

$0.14

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About

astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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