the best deviled eggs | All that's Jas

Best Deviled Eggs

Servings 12
Author Jas


  • 6 Eggs
  • ΒΌ cup Mayonnaise substitute with sour cream for a light version
  • 1/2 teaspoon White Vinegar
  • 1/2 teaspoon Mustard Powder
  • 1 tablespoon minced Shallot
  • Garnish:
  • Parsley Paprika, toasted Sesame seeds, ground black Pepper, grated Parmesan Cheese, shredded Cheddar, dried Onions, Dill


  • Place eggs in a pot of cold, salted water. Bring the water to a boil and let eggs cook for about 10 to 15 minutes. Run eggs under cold water until they are completely cool. This ensures mess-free peeling. Always start peeling from the bottom of the egg, where the air bubble is usually located, and you will never have problems with sticky eggshells.
  • Cut eggs in half, lengthwise. Remove the egg yolks and mash them with fork in a small bowl. Mix in vinegar, shallots, mustard powder and mayo.
  • Spoon egg yolk mixture into small resealable plastic bag. Snip a small corner on the bottom of the bag. Dip egg whites and garnish of choice and then pipe egg yolk mixture into egg halves.
  • Refrigerate before serving.