Hard-boiled eggs are such a versatile food and one of my favorites at that. Boil up a bunch at once so you can easily grab one or two for a snack, mash them into egg salad or add them to your favorite salad. You could also make a nice appetizer with them. That was our inspiration for our Deviled Eggs Recipe.
Deviled eggs, also known as dressed or stuffed eggs, are hard-boiled eggs that have been peeled cut in half and filled with the yolk and other ingredients. We use both mayonnaise and Dijon mustard for an extra punch of flavor. Typically they get topped with paprika; however, we decided to swap out the spice for herbs and cooked corn kernels. The cooked corn brings out a layer of sweetness that’s absolutely irresistible. Serve these as an appetizer or side dish at your next gathering and your guests will thank you. Let us know what you think in the comments!
Yields
Cook Time
Ingredients
- 8 eggs
- 2/3 cup mayonnaise
- 2 Tbs. Dijon mustard
- 1/3 cup chopped red onion
- Alfalfa sprouts and fresh thyme sprigs (optional)
- 1/3 cup corn, cooked
Instructions
PrintIn pot, combine eggs with enough water to cover by 1”; over high heat, bring to a boil. Cover. Remove from heat; let stand 10 min. Drain. Cover eggs with cold water. When cool enough to handle, peel and halve.
Transfer egg yolks to bowl, reserving whites. Using fork, mash yolks with mayonnaise and Dijon; stir in onion, 1/4 tsp. salt and 1/4 tsp. pepper. If using, spread alfalfa sprouts over serving platter. Transfer whites, cut side up, to platter. Dividing evenly, spoon yolk mixture into egg white halves. Top with corn. If desired, garnish with fresh thyme sprigs.
Nutrition
- Calories: 210 kcal
- Fat: 18 gram
- Saturated Fat: 4 gram
- Protein: 7 gram
- Carbohydrate: 2 gram
- Fiber: 0 gram
- Cholesterol: 195 mg
- Sugar: 1 gram
- Sodium: 360 mg
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