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Photo:Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Active Time:20 minsTotal Time:20 minsServings:6Jump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:6
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:6
Servings:
6
Jump to Nutrition Facts
Jump to recipeTips from the Test KitchenExpert advice and tips straight from EatingWell’s Test KitchenIf you want a smoother filling, push the egg yolk mixture through a fine-mesh sieve to remove any clumps.Add 2 teaspoons finely chopped chipotle in adobo for a spicy kick.To make peeling freshly hard-boiled eggs easier, crack each one on the side of the pot then submerge them in ice water to cool. This step helps release the cooked eggs from their shells.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Jump to recipe
Tips from the Test KitchenExpert advice and tips straight from EatingWell’s Test KitchenIf you want a smoother filling, push the egg yolk mixture through a fine-mesh sieve to remove any clumps.Add 2 teaspoons finely chopped chipotle in adobo for a spicy kick.To make peeling freshly hard-boiled eggs easier, crack each one on the side of the pot then submerge them in ice water to cool. This step helps release the cooked eggs from their shells.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Tips from the Test Kitchen
Expert advice and tips straight from EatingWell’s Test Kitchen
Cook Mode(Keep screen awake)Ingredients6largehard-boiled eggs, peeled and halved lengthwise1smallavocado, halved and peeled3tablespoonsthinly sliced freshchives, divided2tablespoonslight mayonnaise1tablespoonlime juice1teaspoonDijon mustard1/4teaspoonpaprika1/4teaspoonsalt2tablespoonscooked 1/4-inch stripscenter-cut bacon(from 1 slice; optional)1 1/2tablespoonssliced pickledred onionsCrushed red pepperfor garnish (optional)
Cook Mode(Keep screen awake)
Ingredients
6largehard-boiled eggs, peeled and halved lengthwise
1smallavocado, halved and peeled
3tablespoonsthinly sliced freshchives, divided
2tablespoonslight mayonnaise
1tablespoonlime juice
1teaspoonDijon mustard
1/4teaspoonpaprika
1/4teaspoonsalt
2tablespoonscooked 1/4-inch stripscenter-cut bacon(from 1 slice; optional)
1 1/2tablespoonssliced pickledred onions
Crushed red pepperfor garnish (optional)
Directions
Carefully remove egg yolks from egg whites using a spoon; place the yolks in a medium bowl. Place egg white halves on a large plate.
Add avocado, 2 tablespoons chives, mayonnaise, lime juice, mustard, paprika and salt to the bowl with the egg yolks. Mix and mash thoroughly with a fork until smooth.
Spoon the egg yolk mixture evenly into each egg white half (about 1 tablespoon each).(Alternatively, place the egg yolk mixture in a pastry bag, or a zip-top bag with a 1/4-inch corner cut off, and pipe the filling into the egg white halves.)
Garnish each egg half with bacon (if using), pickled red onions and the remaining 1 tablespoon chives. Sprinkle with crushed red pepper, if desired.
Frequently Asked QuestionsEggs have gotten a bad reputation due to their cholesterol and saturated fat content. But we now know that dietary cholesterol—the cholesterol in food—has minimal impact on the amount of cholesterol in our bodies. It’s really more about saturated fat. But there are different types of saturated fat, and evidence is leaning toward the type in eggs not being as harmful as once thought. There’s even evidence that eating up totwo eggs a daymay support heart health. Eggs also offer an impressive nutritional package of protein, B vitamins—including vitamin B12—vitamin D and choline. Egg yolks also provide antioxidants like lutein and zeaxanthin, carotenoids that support eye health.While avocados are high in fat and calories, the fat is mostly monounsaturated. This type of fat, combined with the fiber and other nutrients in avocados, makes thembeneficial for your heart and brain. The fiber in avocados also supports gut health, and regularly eating avocados has been linked with maintaining a healthy weight.The word “deviled” was a popular culinary term in the 1800s for dishes that included hot spices. Recipes for deviled eggs, stuffed hard-boiled eggs, typically contain some kind of spicy mustard and crushed red chile peppers.Absolutely. Use a couple of airtight containers to hold the boiled eggs in one and the delicious filling in another. Fresh is best in terms of flavor and presentation, so we suggest boiling the eggs and preparing the filling up to two days in advance and filling the eggs the day before you plan to use them. When serving them, keep in mind that they can be out at room temperature for a maximum of two hours, according to theFDA, but we’d put them back in the fridge well before that, once everyone has had their fill. Note: TheUSDArecommends storing cooked eggs no longer than three to four days.Deviled eggs are a perfect accompaniment to most anything. They easily round out acharcuterie board, and they can be divine with steak or roasted chicken. In hot summer weather, there’s nothing like chilled deviled eggs with a garden salad or vegetable dish.Our preferredmethod for boiling eggsinvolves placing cold eggs in a single layer at the bottom of a saucepan, covering with water, turning the heat to medium-high and cooking the eggs in simmering water for 10 minutes. To keep the eggs from overcooking, we recommend submerging the eggs in ice water immediately after cooking. Alternatively, you could tryJulia Child’s method, which involves covering eggs in cold water, bringing the water up to a boil, then taking the eggs off the heat, covering them and letting them sit in the hot water for around 14 minutes before transferring them to an ice-water bath.
Frequently Asked Questions
Eggs have gotten a bad reputation due to their cholesterol and saturated fat content. But we now know that dietary cholesterol—the cholesterol in food—has minimal impact on the amount of cholesterol in our bodies. It’s really more about saturated fat. But there are different types of saturated fat, and evidence is leaning toward the type in eggs not being as harmful as once thought. There’s even evidence that eating up totwo eggs a daymay support heart health. Eggs also offer an impressive nutritional package of protein, B vitamins—including vitamin B12—vitamin D and choline. Egg yolks also provide antioxidants like lutein and zeaxanthin, carotenoids that support eye health.
While avocados are high in fat and calories, the fat is mostly monounsaturated. This type of fat, combined with the fiber and other nutrients in avocados, makes thembeneficial for your heart and brain. The fiber in avocados also supports gut health, and regularly eating avocados has been linked with maintaining a healthy weight.
The word “deviled” was a popular culinary term in the 1800s for dishes that included hot spices. Recipes for deviled eggs, stuffed hard-boiled eggs, typically contain some kind of spicy mustard and crushed red chile peppers.
Absolutely. Use a couple of airtight containers to hold the boiled eggs in one and the delicious filling in another. Fresh is best in terms of flavor and presentation, so we suggest boiling the eggs and preparing the filling up to two days in advance and filling the eggs the day before you plan to use them. When serving them, keep in mind that they can be out at room temperature for a maximum of two hours, according to theFDA, but we’d put them back in the fridge well before that, once everyone has had their fill. Note: TheUSDArecommends storing cooked eggs no longer than three to four days.
Deviled eggs are a perfect accompaniment to most anything. They easily round out acharcuterie board, and they can be divine with steak or roasted chicken. In hot summer weather, there’s nothing like chilled deviled eggs with a garden salad or vegetable dish.
Our preferredmethod for boiling eggsinvolves placing cold eggs in a single layer at the bottom of a saucepan, covering with water, turning the heat to medium-high and cooking the eggs in simmering water for 10 minutes. To keep the eggs from overcooking, we recommend submerging the eggs in ice water immediately after cooking. Alternatively, you could tryJulia Child’s method, which involves covering eggs in cold water, bringing the water up to a boil, then taking the eggs off the heat, covering them and letting them sit in the hot water for around 14 minutes before transferring them to an ice-water bath.
EatingWell.com, March 2024
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Nutrition Facts(per serving)116Calories9gFat3gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
