Classic Deviled Eggs Three Ways
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 60 min · Pork · gluten-free, dairy-free, keto, low-carb
126 cal
7g protein
2g carbs
10g fat
per serving · estimated
Ingredients
- 2 large eggs
- 1/4 cup mayonnaise
- 1/4 tsp Dijon mustard
- 1/4 tsp apple cider vinegar
- 1/4 tsp sweet paprika
- 1/4 tsp chipotle chile powder
- 1 slice bacon
- 1/4 tbsp dill pickle relish
- 2 tbsp chopped fresh dill
Method (tap to check — screen stays awake)
- Put the eggs in a single layer in a pot, cover with cold water by an inch, and bring to a full boil. Cut the heat, cover, and let stand 11 minutes.
- While the eggs stand, cook the bacon in a skillet over medium until crisp, about 6 minutes; drain and crumble fine.
- Move the eggs to an ice bath for 15 minutes — cold eggs peel clean and slice sharp.
- Peel, halve lengthwise, and pop the yolks into a bowl. Mash smooth with the mayonnaise, Dijon, vinegar, 1/4 tsp salt, and a few grinds of pepper.
- Divide the filling into three bowls. Leave one classic. Stir the chipotle powder into the second. Stir the pickle relish into the third.
- Pipe or spoon the fillings back into the whites in three matching rows: dust the classic with sweet paprika, top the chipotle with crumbled bacon, and crown the pickle row with fresh dill. Serve cold.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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