Wayne Gisslen

Deviled Eggs

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Preparation info

  • 50

    Pieces
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
25 25

Method

  1. Halve the eggs lengthwise and remove the yolks.
  2. Mash the yolks or force them through a sieve.
  3. Add the remaining ingredients (except the garnish) and mix to a smooth paste.
  4. Using a pastry bag with a star tip, fill the egg white halves.
  5. Using a variety of garnishes, decorate the top of each egg.

Per 1 piece: Calories, 70; Protein, 3 g; Fat, 7 g (84% cal.); Cholesterol, 110 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 45 mg.