Classic Deviled Eggs

Three deviled eggs on a green plate with paprika seasoning. Surrounding are pink and orange artificial flowers on a marble surface.

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This recipe for classic deviled eggs is my go-to whenever I'm entertaining. It is a low-carb appetizer — only one gram of carbohydrates — that is rich and delicious. You'll feel like you are cheating with each egg you pop in your mouth. I'll bet you can't stop at just one.

Prep Time30

Course: Appetizer

Cuisine: American

Servings: half eggs

Calories: 34kcal

Author: Leah Ingram

Ingredients

6 eggs large or extra large
2 heaping tbsp Miracle Whip substitute mayonnaise if you'd like
½ tsp Kosher salt
½ tsp Worcestershire sauce
1 tsp mustard yellow or brown
⅛ tsp black pepper
paprika to taste

Instructions

Place eggs in a medium sized pan or dutch oven.
Cover them by at least 1/2 inch with cold water.
Place the pan on the stove and heat on high until the water comes to a boil. When the water comes to a full boil, cover the pot, turn the heat off and let the eggs sit for 12 minutes for a hard boil.
Fill a bowl with ice water, enough to cover the eggs.
Use a strainer to move the eggs from the pot into the ice bath. Let eggs rest in the ice bath for about 10 minutes or until they are cool enough to handle easily
Peel the eggs and cut them lengthwise.
Remove the yolks and place then in in a bowl with the mayonnaise, mustard, Worcestershire sauce, black pepper and salt. Mix thoroughly with a fork.
Spoon the yolk mixture back into the eggs. If you want to be fancy, use a pastry bag with a decorative tip.
Sprinkle with paprika to taste.

Notes

When scooping out the yolks, try to use the smallest spoon possible. I’ve found that a teaspoon—literally a measuring spoon in teaspoon size—works best for getting the yolk out without damaging the cooked egg whites.

Also, while making this recipe, I accidentally grabbed spicy brown mustard instead of regular mustard. This batch had an extra zing, if you know what I mean. Because of that, I probably could have skipped the Worcestershire sauce altogether.

If you prefer a milder flavor when making my classic deviled eggs, go with yellow mustard. If you end up with spicy brown mustard, just leave out the Worcestershire sauce. Next time, I might experiment with horseradish mustard to see how that turns out. If I do, I’ll definitely skip the Worcestershire!

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