The Best Deviled Eggs Recipe (Angel Eggs)
How To Make Deviled Eggs: The Best Deviled Eggs Recipe (Angel Eggs) - With a creamy tangy filling this simple recipe is just like grandma made, with a briny bite on top from capers.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 24 eggs
- 12 large eggs
- 1/2 cup reduced fat mayonnaise
- 1 tablespoon dijon mustard
- 6 sprigs fresh dill + extra for garnish
- 2 teaspoons shallots, diced
- 1/2 teaspoon hot smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoon capers
Place 1 dozen eggs in a large pot. Fill the pot with cold water until it covers the eggs by about an inch. Bring the water to a boil; then reduce to a low simmer for 15 minutes. Remove the pot from the stove and place it in the sink. Run cold water into the pot for several minutes until the pot is full of cold water. Remove the eggs. Roll each egg to crack the shell and gently peel.
With a sharp knife, cut each egg in half length-wise. Remove the yolks and place them in the food processor. Add the mayo, mustard, dill, shallots, paprika, salt, and pepper to the egg yolks. Puree until extremely smooth.
Using a pastry bag and tip, or a zip-bag with one corner snipped off, pipe the yolk mixture into the hole of each egg. Sprinkle a few capers and extra chopped dill on each egg. Cover and refrigerate until ready to eat.
Serving: 1piece | Calories: 43kcal | Carbohydrates: 0g | Protein: 2g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 82mg | Sodium: 140mg | Potassium: 30mg | Fiber: 0g | Sugar: 0g | Vitamin A: 145IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 0.4mg