Deviled Eggs
Moderate nutritional value
Hard-boiled egg halves filled with a yolk and mayonnaise mixture.
Deviled eggs are hard-boiled eggs cut in half, with the yolks mashed with mayonnaise, mustard and seasoning, spooned back into the whites and dusted with paprika. They are very low in carbohydrate and provide protein, but the mayonnaise makes them high in fat. Four halves are about 300 kcal; replacing part of the mayonnaise with Greek yogurt cuts the fat.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 10g | 17.9% |
| Fat | 21g | 30.0% |
| Carbs | 1.3g | 0.4% |
| Simple Sugars | 0.45g | Estimate |
| Complex Carbs | 0.85g | Estimate |
| Water | 66g | 2.6% |
| Calories | 236 | 10.5% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 4.68 | g | 23.4% |
| Monounsaturated | 6.04 | g | 24.2% |
| Polyunsaturated | 9.3 | g | 71.5% |
| Omega-3 | 2.79 | g | Estimate |
| DHA | 50 | mg | 5.6% |
| Omega-6 | 6.51 | g | Estimate |
| Trans | 0.06 | g | 3.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 0.01 | mg |
| Vitamin E | 1.44 | mg |
| Selenium | 26.6 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 125 | mcg | 13.9% |
| vitamin B1 | 0.03 | mg | 2.5% |
| vitamin B2 | 0.334 | mg | 25.7% |
| vitamin B3 | 0.094 | mg | 0.6% |
| vitamin B6 | 0.116 | mg | 6.8% |
| vitamin B9 | 28.7 | mcg | 7.2% |
| vitamin B12 | 0.654 | mcg | 27.3% |
| vitamin C | 0.014 | mg | 0.0% |
| vitamin D | 1.54 (62 IU) | mcg | 10.3% |
| vitamin E | 1.44 | mg | 9.6% |
| vitamin K | 27.9 | mcg | 23.3% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 50.3 | mg | 5.0% |
| iron | 1.61 | mg | 8.9% |
| magnesium | 11.6 | mg | 2.9% |
| phosphorus | 172 | mg | 24.6% |
| potassium | 130 | mg | 5.0% |
| sodium | 404 | mg | 17.6% |
| zinc | 1.13 | mg | 10.3% |
| copper | 0.068 | mg | 7.6% |
| manganese | 0.044 | mg | 1.9% |
| selenium | 26.6 | mcg | 48.4% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 246 | mg | 35.1% | 148% |
| Isoleucine | 535 | mg | 38.2% | 171% |
| Leucine | 865 | mg | 31.7% | 136% |
| Lysine | 725 | mg | 34.5% | 145% |
| Methionine | 519 | mg | 49.4% | 217% |
| Phenylalanine | 939 | mg | 53.7% | 220% |
| Threonine | 444 | mg | 42.3% | 170% |
| Tryptophan | 133 | mg | 47.5% | 193% |
| Valine | 683 | mg | 37.5% | 164% |
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Values per 100 g
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Allergens
Recipe
See full recipeIngredients
- Eggs 6 large
- Mayonnaise 60 g
- Dijon mustard 1 tsp
- White wine vinegar 1 tsp
- Salt 1/4 tsp
- Black pepper to taste
- Paprika 1/2 tsp
Instructions
- 1
Put the eggs in a pan, cover them with cold water and bring to a boil.
- 2
Simmer for 10 minutes, then move the eggs to a bowl of iced water for 5 minutes.
- 3
Peel the eggs, halve them lengthwise and tip the yolks into a bowl.
- 4
Mash the yolks finely with a fork, then mix in the mayonnaise, mustard, vinegar, salt and pepper until smooth.
- 5
Spoon or pipe the filling back into the egg whites.
- 6
Dust with paprika and chill for 30 minutes before serving.