TL;DR
- 161 kcal · 8.9 g protein per serving
- Ready in 15 min · serves 6
- Vegetarian, Gluten-free, Dairy-free
Deviled eggs are a home-style American classic, a fixture at potlucks, picnics, and holiday tables for generations. The dish takes the humble hard-boiled egg — already a model of simple, satisfying food — and transforms it into something celebratory. The yolks are mashed with mayonnaise, salt, and pepper into a rich, creamy paste, then piped back into the tidy white halves. The result is a bite-sized snack that is at once familiar and festive, with a smooth, savory filling and a firm, tender exterior.
What makes deviled eggs particularly well-suited to a calorie-tracking kitchen is their built-in portion control. Each egg half is a natural single serving, which makes it easy to enjoy one or two without guesswork. The primary ingredients — eggs and mayonnaise — are both straightforward to account for, and the recipe keeps the supporting players minimal: just salt and black pepper. That simplicity means the nutritional picture is largely determined by the eggs themselves, which are a source of high-quality protein, and the mayonnaise, which contributes richness and helps bind the filling. For someone logging meals, this is a refreshingly transparent dish — there are no hidden sauces, no complex spice blends, and no mystery ingredients to estimate.
A few practical notes can make the difference between good deviled eggs and great ones. Because the recipe calls for hard-boiling the eggs by simmering them for 15 minutes, it is worth remembering that a gentle simmer — not a rolling boil — is the key to a tender white and a fully cooked, bright yellow yolk. Overcooking can produce a greenish ring around the yolk and a slightly sulfurous smell, so pulling the eggs off the heat promptly and shocking them in cold water, as the steps indicate, is a reliable safeguard. The chilling step for the peeled eggs is also worth honoring: cold eggs are much easier to slice cleanly, and the whites hold their shape better when filled.
For those who want to vary the dish, the basic formula is forgiving. A pinch of paprika on top is a classic garnish, and a teaspoon of Dijon mustard or a splash of vinegar can be stirred into the yolk mixture for a tangier finish, though the recipe as written keeps things wonderfully plain. Deviled eggs are best made close to serving time, but they can be assembled a few hours ahead and kept covered in the refrigerator; just be aware that the filling may weep slightly if left too long. Whether served as an appetizer, a snack, or a protein-forward addition to a lunch plate, these deviled eggs deliver a lot of flavor in a small, neatly packaged bite.
Ingredients — For 6 servings
- 6 large eggs, hard-boiled and peeled 420 g
- 1/4 cup mayonnaise 54 g
- 1/8 teaspoon salt 1 g
- 1/8 teaspoon black pepper 0 g
Nutrition per serving
161 kcal
| Protein | 8.9 g |
|---|---|
| Carbohydrates | 0.6 g |
| of which sugars | 0.3 g |
| Fat | 13.4 g |
| of which saturates | 3.2 g |
| Fiber | 0.0 g |
| Sodium | 204 mg |
Nutrition computed from USDA FoodData Central per-ingredient data (curated reference table, engine/systems/recipe/data/ingredient_nutrition_db.json).
Instructions
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Wash your hands with soap and water before you begin, and rinse any fresh produce you'll be using.
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Hard boil eggs by placing eggs in a saucepan and covering them with water.
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Bring to a boil.
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Reduce heat to simmer; cook for 15 minutes.
~15 min -
Immediately rinse under cold water to stop cooking and to make it easy to peel off shells.
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Refrigerate peeled eggs (without shells) until ready for use.
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Slice eggs into halves lengthwise.
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Remove yellow yolks and save whites.
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Place yolks in a one-quart zip lock style bag along with the remaining ingredients (except the egg whites).
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Press out air.
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Close bag and knead (mush together) until ingredients are well-blended. (Note: you could also put yolks in a bowl with other ingredients [except the egg whites] and mix together well until they look like a paste).
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Push contents toward one corner of the bag.
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Cut about 1/2 inch off the corner of the bag.
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Squeezing the bag gently, fill reserved egg white hollows with the yolk mixture. (Note if you used a bowl, spoon the yolk mixture into the egg whites).
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Chill to blend flavors.
Track Deviled Eggs in Kaloria
No manual logging — point your camera at the plate and Kaloria's AI recognizes the dish and logs it with the nutrition panel above in one tap. Voice logging and a food-savvy AI coach are built in too.
Get Kaloria freeFrequently asked questions
Why do the steps say to refrigerate the peeled eggs before slicing them?
Cold eggs are much firmer, which makes them easier to slice cleanly in half without the whites tearing or crumbling. Chilling also helps the cooked whites hold their shape when you pipe or spoon the yolk filling into them, giving you a neater, more presentable finished dish.
Can I make the filling ahead of time and fill the eggs later?
Yes. You can prepare the yolk mixture and store it in the sealed bag in the refrigerator for a few hours, then cut the corner and pipe it into the whites just before serving. Filling too far in advance can cause the eggs to weep slightly, so it is best to assemble them within a few hours of serving.
What can I use instead of a zip-top bag to fill the eggs?
If you do not have a bag on hand, a small spoon works perfectly well for scooping the yolk mixture into the egg white hollows, as the recipe notes. For a more polished look, you can also use a piping bag fitted with a large star tip, though the bag method is the simplest no-fuss option.
Is there a way to make the filling a little less rich without changing the recipe much?
You can swap part of the mayonnaise for plain Greek yogurt or mashed avocado to lighten the texture while keeping it creamy. The flavor will shift slightly, so start with a smaller substitution and taste as you go. Keep in mind this changes the nutritional profile, so adjust your tracking accordingly.
How long can deviled eggs sit out at a party?
Because they contain mayonnaise and eggs, deviled eggs should not sit at room temperature for more than two hours. On a warm day, that window is shorter — closer to one hour. Keep them chilled on a tray of ice if they will be out for a while, and return any leftovers to the refrigerator promptly.
Sources
- USDA MyPlate Kitchen — Recipe adapted from USDA MyPlate Kitchen.
- USDA FoodData Central — Nutrition panel computed from USDA FoodData Central per-ingredient data via a curated reference table.