A delicious and easy Deviled Eggs recipe featuring a creamy, and luscious filling piped into an egg white with a dusting of paprika and chives. The combination of yolks, mayonnaise, and seasonings yields an appetizing center filling that is remarkable for its simple yet rich texture and flavor.
Servings 24 servings
- 12 large eggs
- ½ cup mayonnaise
- 1 tbsp dijon mustard
- ½ tsp Tony Chachere's Original Creole Seasoning
- ¼ tsp salt
- 1 tbsp pickle juice
- 1 tbsp chopped chives
- 1 tsp paprika
Place eggs in a large bowl filled with ice and water for 5 minutes.
Gently tap egg shell with a fork to break it.
Use fork to gently lift shell and pull off.
Cut egg in half lengthwise.
Scoop out egg yolk and place into a bowl. Set aside egg whites.
Mash yolks with fork until smooth.
Fold in mayonnaise, pickle juice, salt, creole seasoning, and mustard.
Scoop or pipe filling into the center of egg white.
Sprinkle deviled eggs with paprika and chopped chives.
Place on a plate in a single layer. Cover with plastic wrap. Refrigerate until ready to serve.
Calories: 64kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 102mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin A: 192IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg