Deviled eggs

The beautiful appearance of this dish is very suitable for entertaining parties. Also, matching the taste of mayonnaise with eggs makes it taste good, and of course, its simplicity helps to prepare it in less than twenty minutes.


6 Large Egg
3 Tbs Mayonnaise
15 gram(about 1 Tbs) Mustard
0.25 tsp Salt
0.1 tsp Black pepper
0.5 teaspoon to decorate Paprika


Boiling eggs

Put the egg with enough water on the heat. The whole eggs are cooked when the water boils until a quarter later.

Cooked eggs in cold water

To peel the eggshells easier, put the eggs in cold water and let to cool.

Boiled eggs are peeled

Peel the eggshells.

Boiled eggs are halved

Halve the eggs with a sharp knife. Then, dispart the yolks with a spoon without harming the albumen.

Egg yolk with mayonnaise and mustard and spices

Now mix the yolks with mayonnaise,mustard,salt and pepper.

Mixing the egg yolks and sauces

Stir the yolks with a fork or any tool, to make it creamy and smooth.

Piping yolks in the albumen

Pour the yolks into the pastry bag with star or round's plastic tip and pipe the albumen.

Deviled eggs

Finally, sprinkle paprika to decorate. I also used rosemary leaves.

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Cook Detail

Servings 6
Calories per serving 130 Cals
Prepare Time 5 min
Cook Time 15 min
Total Time 20 min


Cooking Method

Tips and tricks

  • If you do not have plastic tip, you can pour the yolks into the albumen with a spoon.

Background & History

Deviled eggs are an old appetizer that date back to three hundred years ago and at first it was prepared in Italy. Nowadays, many countries love it and make it in different ways.

Nutrition Facts (per serving)

Calories 130 Cals
Calcium, Ca 29.52 mg
Carbohydrate 1.1 g
Cholesterol 189.63 mg
Fat 10.96 g
Fiber 0.09 g
Folate 24.08 ug
Iron, Fe 0.94 mg
Magnesium, Mg 6.61 mg
Niacin 0.06 mg
Protein 6.4 g
Sodium, Na 224.66 mg
Sugars 0.64 g
Thiamin 0.02 mg
Vitamin A 370.85 iu
Vitamin B6 0.09 mg
Vitamin C 0.01 mg