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Lynda's Deviled Eggs

5.0(5)

My deviled eggs are the result of fine-tuning and experimenting through the years. I especially like the spices (turmeric, dill weed) used in this recipe.

by Lynda Markwell·published 2001-05-25

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Potluck

Servings

(12–14)

Total time

25 min

prep 15 min

Calories / serving

131 kcal

Ingredients (11)

serves

8 eggs, hard-boiledegg
4 -6 sweet gherkins, diced
1 red onion, mincedred-onion
1 -2 diced egg whiteegg
1 teaspoon turmericturmeric
1 teaspoon dill weeddill
salt and pepper, to tastesalt-and-pepper
2 teaspoons paprikapaprika
mayonnaisemayonnaise
prepared mustard or Dijon mustardmustard
3 teaspoons pickle juicepickle

Instructions (10 steps)

01Slice eggs lengthwise, slipping yolks into a separate bowl.
02(I set aside the egg halves that didn't come out perfectly and dice them for use in the egg salad mix.) Add onion, turmeric, dill weed, salt/pepper, about half of the paprika.
03Use a fork to loosen the egg yolks and blend with other ingredients before adding any moisture.
04This helps avoid those lumps of unmixed yolk you sometimes find.

05Add gherkins and juice.

06Add moisture: 1/4 cup mayo and approximately 2 tablespoons mustard to start; mix well.

07(I operate on the principle that you can always make a mix more moist, but taking it out is very hard!).

09Adjust moisture to your preference, using mayo, mustard or pickle juice- whichever is most needed.

10Scoop into egg white halves, top with paprika, chill before serving.

Nutrition (per serving)

Calories: 131 kcal
Protein: 9 g
Fat: 7 g
Saturated fat: 2 g
Carbs: 8 g
Fiber: 1 g
Sugar: 4 g
Sodium: 260 mg
Cholesterol: 282 mg

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Rich recipe — supports nutrition-aware planning.