Lazy Deviled Eggs (the easiest deviled eggs recipe!)
Lazy Deviled Eggs (the easiest deviled eggs recipe!)
Ingredients
- 1 tablespoon white vinegar
- 6 large eggs
Classic Deviled Eggs
- 1 ½ teaspoons dijon mustard, ⅛ teaspoon per egg half
- 12 thin pickle slices, 1 slice per egg half
- a pinch of paprika and black pepper
Smoky Chipotle Deviled Eggs
- 1 tablespoon chipotle aioli, ¼ teaspoon per egg half
- 12 small cilantro leaves
- Pinch of paprika
Spicy Deviled Eggs
- 1 tablespoon mayonnaise, ¼ teaspoon per egg half
- A small squeeze of Sriracha per egg
- 1 teaspoon sesame seeds, a pinch per egg half
Instructions
- Fill a medium-sized bowl with ice cubes and water.
- Add the vinegar to a medium-sized pot and fill it half full with water. Bring it to a boil over high heat then reduce the heat to medium. Add the eggs and cook for exactly 6 ½ minutes (Set a timer!). Using a slotted spoon, remove the eggs from the pot and place them in the ice water. Let the eggs cool for 2 minutes.1 tablespoon white vinegar, 6 large eggs
- Remove the shell from the eggs by tapping both ends on your counter then gently rolling the egg to crack the shell all around. Starting at the bottom (widest end) peel away the shell. Rinse each egg under cold running water to remove any left on bits of shell.
- When you're ready to snack, cut the eggs in half and top with the classic, chipotle, or spicy deviled egg toppings.
Notes
Cooked and peeled eggs will keep in your fridge (covered) for a week.
Serving: 2 devilled egg halves, Calories: 84kcal, Carbohydrates: 1g, Protein: 6g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 187mg, Sodium: 95mg, Potassium: 94mg, Fiber: 1g, Sugar: 1g, Vitamin A: 622IU, Vitamin C: 1mg, Calcium: 31mg, Iron: 1mg