Classic Deviled Eggs
Deviled eggs are one of the most-searched party snacks there is, and they haven't gone out of style for a reason.
I.G.P. Sicilia 05's warm spice note gets its moment in the paprika finish on top.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon I.G.P. Sicilia 05, plus more for drizzling
- Salt and pepper, to taste
- Paprika, for dusting
Instructions
- Place the eggs in a single layer in a pot and cover with cold water by about an inch.
- Bring to a boil over high heat, then cover the pot, remove from heat, and let the eggs sit undisturbed 11 minutes.
- Transfer the eggs immediately to a bowl of ice water and let cool at least 5 minutes, this stops the cooking and makes them much easier to peel.
- Peel the cooled eggs, then slice each in half lengthwise and gently pop out the yolks into a bowl, arranging the whites cut-side up on a plate.
- Mash the yolks with a fork until no lumps remain, then mix in the mayonnaise, Dijon mustard, I.G.P. Sicilia 05, salt, and pepper until smooth and creamy.
- Spoon the filling into a piping bag or a zip-top bag with the corner snipped off, and pipe the mixture back into each egg white half.
- Finish with a light drizzle of I.G.P. Sicilia 05 and a dusting of paprika before serving.
Nutrition
Serving size
2 deviled egg halves
Calories
151
Total fat
13g
Saturated fat
3g
Cholesterol
190mg
Sodium
209mg
Carbohydrates
1g
Dietary fiber
0g
Sugars
0g
Protein
6g
Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.
Frequently Asked Questions
What's the trick to easy-to-peel eggs?
An ice bath right after boiling makes them much easier to peel.
What's the best way to fill the eggs?
A piping bag or a zip-top bag with the corner snipped, for the cleanest presentation.
Can I make these ahead of time?
Yes, up to a day ahead and chilled, covered.
What You'll Need
I.G.P. Sicilia N° 05
$47.99
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