Easy Deviled Eggs
10m prep 10m cook 25m ready
Classic deviled eggs with a spicy kick from cayenne and dry mustard. Perfect for parties and potlucks.
Nutrition (per serving, estimated)
Estimated based off 6 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 31.1 mg
- Iron: 0.96 mg
- Magnesium: 8.84 mg
- Phosphorus: 106 mg
- Potassium: 80.7 mg
- Zinc: 0.69 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 4 hard-boiled eggs
- 1.23 ml salt
- 2.46 ml dry mustard
- 1.23 ml cayenne
- 4.93 ml vinegar
- 14.8 ml melted butter
Let's Cook
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Step 1.
Place 4 eggs in a saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat to low and simmer for 10 minutes. Transfer eggs to a bowl of ice water and let cool completely, about 5 minutes.
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Step 2.
When eggs are cold, remove shells and cut each egg in half lengthwise. Carefully remove the yolks and place them in a small bowl. Set the egg white halves aside on a plate.
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Step 3.
Mash the yolks with a fork until smooth. Add ¼ teaspoon salt, ½ teaspoon dry mustard, ¼ teaspoon cayenne, 1 teaspoon vinegar, and 1 tablespoon melted butter. Mix thoroughly until well combined and smooth.
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Step 4.
Roll the yolk mixture into 8 balls, each about the size of the original yolk. Place one ball into the hollow of each egg white half. Serve immediately or refrigerate until ready to serve.
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