Deviled Eggs

• portions: 12 servings
• temps actif: 15 minutes
• temps total: 25 minutes

Ingrédients

12 large eggs

1/3 cup mayonnaise (, or use half mayo and half plain Greek yogurt)

2 Tablespoons pickle relish (, or diced dill pickle)

1 1/2 teaspoons dijon mustard (, or yellow mustard)

salt and freshly ground black pepper (, to taste)

paprika (for garnish)

Instructions

Hard Boil Eggs: Stovetop Method: Add eggs to a saucepan and cover eggs with cold water. Heat until water comes to a boil. Stir in 1 teaspoon of baking soda (trick for helping the eggs to peel easily), apply lid to cover, and remove from heat. Rest with the lid on for 12 minutes. Remove eggs to an ice water bath to cool.Instant Pot Method: Add 1 cup of water to Instant Pot. Add wire rack and place eggs on top. Cook on high pressure for 5 minutes, with a 5 minute natural release. Remove eggs to an ice water bath for 5 minutes.Oven Method: Preheat oven to 325 degrees F. Place each egg in the cup of a standard muffin tin and bake for 30 minutes. Remove eggs to an ice water bath to cool.

Peel and cut eggs: Slice peeled eggs in half, lengthwise. Carefully remove the yellow yolks and place yolks in bowl.

Filling: To the bowl with the egg yolks add mayonnaise, pickle relish, and mustard. Mash with a fork until smooth. Add salt and pepper, to taste. Add more mayo, mustard, or seasonings to taste, if needed.

Assemble: Add a big spoonful of filling back into each egg white. Use a spoon, or a pastry bag to pipe the filling in. garnish with paprika or chives, just before serving.

Store in the fridge for 2-3 days (depending on the freshness of eggs).

Nutrition

• Calories: 89 kcal
• Lipides Totaux: 6 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 4 g
• Acides Gras Trans: 0.02 g
• Cholestérol: 187 mg
• Sodium: 157 mg
• Glucides Totaux: 2 g
• Fibres Diététiques: 0.1 g
• Sucres Totaux: 0.4 g
• Protéines: 6 g