Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
88
Calories
7g
Protein
6g
Fat
2g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 hard-boiled eggs
- salt to taste
- 2 tbsp mayonnaise, preferably homemade
- 1 tsp Dijon mustard, or to taste
- ½ tsp cayenne, or to taste
- paprika or minced fresh parsley leaves for garnish
Directions
1
Cool the eggs, peel them, cut them in half the long way, and carefully remove the yolks.
2
Mash the yolks with salt, mayonnaise, mustard, and cayenne.
3
Taste and adjust seasoning.
4
Spoon the filling back into the whites. (If you are making a lot of deviled eggs and want them to be especially attractive, use a pastry bag to pipe them back into the whites).
5
Garnish and serve, or cover and chill, well wrapped, for up to a day before serving.
Recipe sourced from
fandom