Classic No-Pickle Deviled Eggs Recipe | Yummly
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Classic No-Pickle Deviled Eggs

YUMMLY
6Ingredients
50Minutes
110Calories
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Classic No-Pickle Deviled Eggs

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Description

An easy-peel technique for cooking the eggs, and perfect proportions for the filling, make this deviled egg recipe one you’ll turn to again and again. As for the pickles, many purists think there’s no place for them in deviled eggs, so we left them out. But if you’re in the other camp, just add a tablespoon of sweet or dill pickle relish. The deviled eggs are delicious on their own, and with creative toppings like smoked salmon and fresh dill, small cooked shrimp, bbq pulled pork, or sliced olives. The recipe is a Yummly original created by Ashley Strickland Freeman.

Ingredients

US|METRIC
12 SERVINGS
  • 12 large eggs (cold from the refrigerator)
  • 1/2 cup mayonnaise
  • 1 tsp. yellow mustard
  • 1/2 tsp. white distilled vinegar (or white wine vinegar)
  • 1/8 tsp. salt (or to taste)
  • paprika (or smoked paprika, for sprinkling)
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    Directions

    1. Fill a wide Dutch oven or other 5- to 6-qt. pot with 1 inch of water and set a steamer basket in the pot. Cover pot and bring water to a boil over high heat. With a slotted spoon, carefully add eggs in a single layer. (If eggs don’t all fit in one layer, you’ll need to cook them in batches.) Cover pot and return water to a boil; then reduce heat to medium-high and steam eggs 13-14 minutes.
    2. Shortly before eggs are done steaming, fill a large bowl with ice water. With slotted spoon, transfer cooked eggs to the ice water bath and let stand until cool, about 10 minutes.
    3. Drain cooled eggs and peel them. Cut eggs in half lengthwise. Scoop out yolks into a medium bowl. Place cooked whites on a plate or platter.
    4. Mash cooked egg yolks with a pastry blender or fork. Stir in mayonnaise, mustard, and vinegar until well blended and creamy. Season to taste with salt.
    5. Transfer egg yolk mixture to a pastry bag fitted with a star tip. (Or spoon it into a large zip-top plastic bag and snip off about ⅓ inch from the corner.) Pipe egg yolk mixture into the egg whites. If making eggs ahead, seal in a sturdy container or wrap loosely with plastic wrap and chill up to 3 days. Sprinkle with paprika before serving.
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    NutritionView More

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    110Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories110Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol215mg72%
    Sodium160mg7%
    Potassium90mg3%
    Protein7g14%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate3g1%
    Dietary Fiber0g0%
    Sugars1g2%
    Vitamin A15%
    Vitamin C2%
    Calcium4%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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