Devilled Eggs

Name: Devilled Eggs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 6, hard boiled (300g) Eggs; 3 tbsp (50g) Mayonnaise; 2 tsp (10g) Dijon Mustard; a dusting (2g) Paprika; a small handful (5g) Chives

Recipes · Snack · Recipe, Typed Supps

Six eggs, ten minutes of boiling, and about 6g of protein in each half.

Allergens and patterns

Contains eggs, mustard. Fits: Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.

Ingredients

6, hard boiled (300g) Eggs — Ten minutes exactly, then straight into iced water — that is what makes them peel cleanly and keeps the yolks yellow.
3 tbsp (50g) Mayonnaise — Mashed into the yolks. Add it gradually — too much and the filling will not hold its shape.
2 tsp (10g) Dijon Mustard — The devilling. Without it these are just eggs with mayonnaise in them.
a dusting (2g) Paprika — Over the top, which is traditional, and smoked paprika is a genuine improvement.
a small handful (5g) Chives — Snipped over at the end for something green and mildly oniony.

Nutrition per serving

Calories: 178.8 kcal
Protein: 9.8g
Carbohydrate: 1.6g
of which sugars: 1.4g
Fat: 14.9g
of which saturated: 2.8g
Fibre: 0.4g
Sodium: 208.4mg

Method

Boil the eggs 10 minutes, then cool them completely in iced water before peeling.
Halve them and press the yolks through a sieve into a bowl.
Mash with the mayonnaise, mustard, salt and pepper until smooth.
Spoon or pipe back into the whites and finish with paprika and chives.