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No-Boil Deviled Eggs
When I ran across a way of making no-boil deviled eggs, I immediately decided to give them a shot. What you end up with is that same great deviled egg flavor, but with a lot less trouble.
Course
Appetizer
Cuisine
American
Keyword
deviled, eggs
Prep Time
5
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
50
minutes
minutes
Servings
3
dozen
Calories
458
kcal
Author
Based on a recipe from The Food Network
Ingredients
12
large
eggs
⅓
cup
mayonnaise
1
tablespoon
white vinegar
2
teaspoons
prepared yellow mustard
Kosher salt
ground black pepper
paprika
for garnish
chives
sliced, for garnish
Instructions
Preheat your oven to 350 F.
Spray an 8" x 8" baking dish with non-stick spray.
Separate the egg whites and yokes into two bowls.
Whisk the whites until they just get foamy. Do not whisk until they foam completely. Less is more in this case.
Pour the egg whites into the dish and cover with foil.
Bake for 20 minutes or a few minutes more until the eggs have set. Remove from the oven and let cool.
Whisk the yokes until smooth.
Spray a skillet with non-stick spray and add the yolks. Scramble until cooked.
Transfer the yolks to a food processor. Add the mayonnaise, vinegar, mustard, and a pinch of salt and pepper and process until very smooth.
Transfer to a pastry bag with a round tip or dessert decorator.
Remove the cooked eggs whites from the baking dish and cut into squares, or use a small cookie cutter to cut into circles.
Pipe the egg yolk mixture onto each egg white.
Sprinkle with paprika and chives.
Notes
The number of deviled eggs you will get will of course depend on how you cut them. I used a large round cookie cutter so I only got about 2 dozen.
Nutrition
Calories:
458
kcal
|
Carbohydrates:
2
g
|
Protein:
26
g
|
Fat:
38
g
|
Saturated Fat:
9
g
|
Trans Fat:
1
g
|
Cholesterol:
754
mg
|
Sodium:
480
mg
|
Potassium:
286
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
1099
IU
|
Vitamin C:
1
mg
|
Calcium:
116
mg
|
Iron:
4
mg