Ingredients
For the deviled eggs
- 6 Pete & Gerry's Pasture-Raised eggs
- 1 teaspoon dry mustard
- 3 tablespoons mayonnaise
- 1 tablespoon butter
- 1 tablespoon apple cider vinegar, to taste
- 1 teaspoon sriracha, optional
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon freshly ground black pepper, to taste
For the garnish
- Chives, thinly sliced
- Smoked paprika
- Everything bagel seasoning (see notes)
Serv. Size: 1 egg, Servings: 12 Amount Per Serving:
- Calories 70
- Fat Cal. 50
- Total Fat 6g (9% DV)
- Sat. Fat 2g (10% DV)
- Trans Fat 0g
- Cholest. 95mg (32% DV)
- Sodium 115mg (5% DV)
- Total Carb. 0g (0% DV)
- Fiber 0g (0% DV)
- Sugars 0g
- Protein 3g
- Vitamin A (4% DV)
- Vitamin C (0% DV)
- Calcium (2% DV)
- Iron (2% DV)
- Vitamin D (6% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our [Recipe Nutrition Facts] (https://www.peteandgerrys.com/blog/calculate-recipe-nutrition-facts) blog post.
Prep Time: 15 minutes
Cook Time: 13 minutes
Yield: 12 deviled eggs
Ingredients
For the deviled eggs
- 6 Pete & Gerry's Pasture-Raised eggs
- 1 teaspoon dry mustard
- 3 tablespoons mayonnaise
- 1 tablespoon butter
- 1 tablespoon apple cider vinegar, to taste
- 1 teaspoon sriracha, optional
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon freshly ground black pepper, to taste
For the garnish
- Chives, thinly sliced
- Smoked paprika
- Everything bagel seasoning (see notes)
Serv. Size: 1 egg, Servings: 12 Amount Per Serving:
- Calories 70
- Fat Cal. 50
- Total Fat 6g (9% DV)
- Sat. Fat 2g (10% DV)
- Trans Fat 0g
- Cholest. 95mg (32% DV)
- Sodium 115mg (5% DV)
- Total Carb. 0g (0% DV)
- Fiber 0g (0% DV)
- Sugars 0g
- Protein 3g
- Vitamin A (4% DV)
- Vitamin C (0% DV)
- Calcium (2% DV)
- Iron (2% DV)
- Vitamin D (6% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our [Recipe Nutrition Facts] (https://www.peteandgerrys.com/blog/calculate-recipe-nutrition-facts) blog post.
From the recipe author: this is my favorite way to make deviled eggs: sprinkled with everything bagel seasoning and paired with home cured salmon, butter toasted bagels, and everything-seasoned cream cheese. This makes the perfect tray for entertaining—and all for under $30!
Directions
- Prepare a large pot with a steaming basket and fill with an inch of water.
- Over medium-high heat, bring water to a boil and carefully place eggs in the steaming basket.
- Reduce heat to a simmer, cover with a lid, and let steam for 13 minutes. While waiting, prepare a large bowl with cold water and ice cubes.
- Once cooked, immediately transfer eggs to the prepared ice water and let cool completely, about 10 min. Peel eggs under cool running water and save the shells for future use.
- Slice eggs in half length wise and arrange on a serving tray. Use a spoon to carefully scoop out the egg yolks and transfer to a small bowl.
- Add mustard, mayonnaise, butter, vinegar, and sriracha to the egg yolks and mix until combined thoroughly. Add salt and pepper to taste.
- Spoon 2 tablespoons of the egg yolk mixture into each halved egg white.
- Garnish the finished deviled eggs with smoked paprika, chives, and a few sprinkles of everything bagel seasoning. Serve with buttered bagel pieces or your favorite cream cheese and enjoy!
Farm Team Tips
For best steaming results, follow our guide here and make sure the steaming basket is positioned above water level so that the eggs are not submerged.
Don't let those eggshells go to waste! After peeling your cooked eggs, save the shells for an easy DIY calcium powder or convenient pest control.
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