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Deviled Eggs

Uova ripiene, hard-boiled eggs halved and refilled with their yolks mashed into mayonnaise, mustard, capers and parsley, then dusted with sweet paprika. A classic Italian antipasto served cool.

SnacksSidesVegetarianUnder 400 kcalUnder 20g carbsUnder 30 min
25 min15 prep · 10 cookEasy245 kcalper serving
Deviled Eggs

Instructions

  1. Bring a small saucepan of water to a gentle simmer, deep enough to cover the eggs by 2 cm. Lower in 3 room-temperature eggs on a spoon and cook at a bare simmer for 9 minutes, so the yolks set firm but stay bright.
  2. Lift the eggs straight into a bowl of iced water and leave 5 minutes until cold through. Tap each one all over, roll it on the worktop and peel under a trickle of cold water so the shell comes away cleanly.
  3. Pat the eggs dry and halve them lengthways with a thin, wet knife. Scoop the yolks into a small bowl and set the 6 halves of white hollow-side up on the serving plate.

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Per serving

245kcal
18gprotein
5gcarbs
16gfat
1gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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