Deviled Eggs

5 20 93
Ingredients Minutes Calories
Prep Cook Servings
5 min 15 min 3
Deviled Eggs
Health Highlights


6 medium egg Egg
1 tbsp Extra virgin olive oil
1 medium pickle(s) Dill pickles (minced)
1/2 tsp Paprika, smoked
1 pinch Sea Salt


  1. Place the eggs in a pot of cold water and bring to a rolling boil, then turn the heat to medium. Hard-boil the eggs for 12–15 minutes, depending on their size; an extra-large egg will take up to 17 minutes. Turn off the heat, allowing the eggs to sit in hot water for 2 minutes, then gently remove them from the water and set them aside to cool.
  2. When the eggs are cool, peel and cut in half lengthwise. Gently scoop out the center yolk. In a small bowl, mash the cooked egg yolks with a fork, and mix in the olive oil, pickle, paprika, and salt. Scoop the yolk mixture back into the egg white halves and sprinkle with a little more paprika to garnish.
  3. Store covered in the refrigerator. The eggs will remain fresh for at least 5 days. Enjoy as a snack or an addition to a salad.

Nutrition Facts

Per Portion

Calories 93
Calories from fat 42
Calories from saturated fat 31
Total Fat 4.6 g
Saturated Fat 3.5 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 7.2 g
Cholesterol 339 mg
Sodium 358 mg
Potassium 134 mg
Total Carbohydrate 3.0 g
Dietary Fiber 0.4 g
Sugars 1.0 g
Protein 10.1 g

Dietary servings

Per Portion

Meat Alternative 1.0
Vegetables 0.3

Energy sources