Classic Deviled Eggs with Paprika and Chives
Inspired by techniques from America's Test Kitchen, NYT Cooking and Serious Eats.
Eggs are steamed until fully set, iced and peeled; the yolks are mashed with mayonnaise, mustard powder and cider vinegar and piped back into the whites.
Always check the labels of the products you use.
Method
- 1
Steam the eggs. Bring 2-3 cm water to a rolling boil. Put the eggs in a steamer basket over the water, cover and cook over medium heat for 13 minutes until both whites and yolks are completely firm.
- 2
Chill. Lift the eggs into iced water and leave 15 minutes.
- 3
Halve. Peel, halve lengthwise and tip the yolks into a bowl. Set the 12 best white halves on a plate.
- 4
Make the filling. Mash the yolks finely, then mix in the mayonnaise, mustard powder, vinegar, salt, pepper and cayenne until smooth.
- 5
Pipe. Spoon into a piping bag and pipe a generous swirl into each white.
- 6
Serve. Dust with paprika and scatter with chives.
Storage
Keep covered in the fridge and eat within 2 days. Do not leave out for more than 2 hours. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- medium saucepan with a lid and steamer basket
- large bowl of iced water
- sharp knife
- small bowl and fork
- piping bag with a large star nozzle (or a sandwich bag)
- serving plate
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 137 kcal |
| Protein | 7.5 g |
| Carbohydrate | 0.8 g |
| of which sugars | 0.3 g |
| of which free sugars | 0 g |
| Fat | 11.3 g |
| of which saturates | 2.7 g |
| Fibre | 0.2 g |
| Salt | 0.57 g |
Protein per 100 kcal
5.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
