Deviled Eggs Recipe without Vinegar
The creamy yolk mixture piped into the eggs whites and sprinkled with paprika is a match made in heaven.
Equipment
- Mixing Bowl
- Zip loc or piping bag
Ingredients
- 12 eggs
- ½ cup mayonnaise
- 1 tablespoon yellow mustard
- 2 tablespoon sweet relish
- ¼ teaspoon salt
- paprika to garnish
Instructions
- Either boil water or use your Instant Pot to make hard boiled eggs. Place your eggs in an ice bath to cool down. Peel the shells and cut the large eggs in half. Remove the egg yolks and set the egg whites aside.
- Mash the egg yolks and add the mayonnaise, yellow mustard, sweet relish, salt and pepper. Mix well. The egg yolk mixture should now be a creamy filling. Add the yolk mixture to a piping bag.
- Place the egg whites on an egg plate. Pipe the yolk mixture into the egg white halves. Make sure all of the eggs have a decent amount of mixture.
- Sprinkle paprika on top of all of the eggs. Serve chilled.
Notes
-save leftovers in a deviled egg tray for up to 3 days in the refrigerator.
Nutrition
Serving: 2deviled eggsCalories: 75kcalCarbohydrates: 3gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 165mgSodium: 221mgPotassium: 68mgFiber: 0.3gSugar: 2gVitamin A: 269IUVitamin C: 0.03mgCalcium: 26mgIron: 1mg
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