Anna Olson’s Deviled Eggs

🥚😈 Anna Olson’s Deviled Eggs 🥚😈

What is it?
Deviled eggs, including Anna Olson’s recipe, are a classic appetizer or snack made from hard-boiled eggs. They are known for their creamy, flavorful filling, often featuring ingredients like mayonnaise, mustard, and spices. Deviled eggs are a popular dish at parties, picnics, and potlucks due to their delicious taste and elegant presentation.

History:
Deviled eggs have a long history, dating back to ancient Rome, where they were known as “stuffed eggs.” The term “deviled” started appearing in cookbooks in the 18th century, referring to the use of spicy or zesty ingredients. Over time, deviled eggs have become a beloved and versatile dish enjoyed in various forms worldwide.

Components:

• Hard-boiled eggs: The main ingredient, usually halved lengthwise.
• Yolks: Removed from the eggs for the filling.
• Filling: A mixture of ingredients like mayonnaise, mustard, vinegar, and seasonings.
• Toppings: Common toppings include paprika, chopped herbs, or crispy bacon bits.

Steps to Prepare:

Preparation Time: Approximately 30 minutes

Ingredients:

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon white wine vinegar
• Salt and pepper to taste
• Paprika, chives, or dill for garnish (optional)

Instructions:

1. Hard-Boil the Eggs:

   • Place the eggs in a saucepan and cover them with cold water.
   • Bring the water to a boil, then reduce the heat and simmer for 10-12 minutes.
   • Drain the eggs and transfer them to an ice water bath to cool.
   • Once cooled, peel the eggs and cut them in half lengthwise.

2. Prepare the Filling:

   • Carefully remove the yolks from the egg halves and place them in a bowl.
   • Mash the yolks with a fork until they are smooth.
   • Add mayonnaise, Dijon mustard, vinegar, salt, and pepper to the mashed yolks.
   • Mix until the filling is well combined and creamy.

3. Fill the Egg Whites:

   • Spoon or pipe the yolk mixture back into the egg white halves.
   • You can use a pastry bag for a neat presentation.

4. Garnish:

   • Sprinkle paprika, chopped chives, or dill on top of the deviled eggs for added flavor and a pop of color.

5. Chill and Serve:

   • Refrigerate the deviled eggs for at least 30 minutes before serving.
   • This allows the flavors to meld and the eggs to firm up.
   • Serve chilled as an appetizer or snack at your next gathering.

Time Needed:

• Preparation: 15 minutes
• Cooking (boiling eggs): 12 minutes
• Chilling: 30 minutes
• Total Time: Approximately 57 minutes

Enjoy your delicious homemade Anna Olson’s Deviled Eggs! 🥚😈 They’re a delightful treat for any occasion.

Certainly, here are the nutrition facts and some health information for a typical serving of deviled eggs:

Nutrition Facts (per deviled egg, approximately):

• Calories: 70-80 kcal
• Protein: 3-4 grams
• Fat: 6-7 grams
• Carbohydrates: 0-1 grams
• Cholesterol: 95-105 mg
• Sodium: 100-130 mg
• Sugars: 0-1 grams
• Fiber: 0 grams

Health Information:

• Protein: Deviled eggs provide a moderate amount of protein, which is essential for muscle maintenance and overall health.
• Healthy Fats: The fat content primarily comes from the egg yolks and mayonnaise. While they contain fats, they also offer healthy monounsaturated and polyunsaturated fats.
• Low Carbs: Deviled eggs are low in carbohydrates, making them suitable for low-carb or keto diets.
• Cholesterol: Eggs are high in dietary cholesterol, but research suggests that dietary cholesterol may not significantly impact blood cholesterol levels for most people.
• Sodium: Be mindful of the sodium content, especially if you have hypertension or need to watch your salt intake.
• Nutrient-Rich: Eggs are a good source of essential nutrients like vitamins (B12, D, A) and minerals (selenium, phosphorus).
• Portion Control: While deviled eggs can be a nutritious snack, it’s essential to consume them in moderation due to their calorie and fat content.

Remember that the actual nutrition values may vary depending on the specific recipe and variations in ingredients. If you have specific dietary concerns or health conditions, it’s a good idea to consult with a healthcare professional or nutritionist for personalized guidance.