Snacks & finger food
Devilled Eggs
This is a recipe beloved the world over with minor alterations from medieval times with the word devilled first documented in 1786. In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed into the yolk cavity.
TM6TM7
Details
- Difficulty
- Easy
- Prep
- 20 min
- Active
- 20 min
- Cook
- 55 min
- Total
- 55 min
- Yield
- 12 pieces
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- Category
- Snacks & finger food
- Time
- 30–60 min
- Nutrition
- Under 500 kcal
- Difficulty
- Easy
- grapeseed oil
- 8.8 oz
- egg yolk
- 1
- white wine vinegar
- 0.5 oz
- water
- 1 tsp
- Dijon mustard
- 1 tsp
- salt
- 0.5 tsp
- white pepper, ground
- 1 pinches
- eggs, large
- 6
- water
- water
- cold water
- cold water
- ice cubes
- ice cubes
- Dijon mustard
- 0.2 oz
- shallot
- 0.2 oz
- Tabasco
- 3–5 drops
- freshly ground black pepper
- freshly ground black pepper
- salt
- salt
- paprika
- paprika
- fresh chives
- fresh chives
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 4.5 g
- Energy
- 994.5 kJ
- Calories
- 237.7 kcal
- Fat
- 24.4 g
- Fibre
- 0.1 g
- Carbohydrates
- 0.4 g
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