Rolled Deviled Eggs
Transform your classic deviled eggs into an eye-catching appetizer with this innovative recipe for Rolled Deviled Eggs! Perfect for parties or special occasions, this clever twist combines creamy, tangy deviled egg filling with delicately rolled egg whites for stunning sushi-inspired slices. Flavored with Dijon mustard, paprika, and a hint of white vinegar, each roll is as flavorful as it is visually striking. The recipe is easy to follow, requiring just a touch of creativity as you use plastic wrap to shape the deviled eggs into a seamless cylinder. Garnish with fresh chives or a sprinkle of paprika, and serve these bite-sized delights as an elegant crowd-pleaser. Ready in just 30 minutes of prep and refrigeration, this dish offers a sophisticated upgrade to traditional deviled eggs that's both fun to make and perfect for sharing!
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 3 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 0.5 teaspoons White vinegar
- 0.25 teaspoons Salt
- 0.5 teaspoons Paprika
- 0.25 teaspoons Ground black pepper
- 1 tablespoon Fresh chives (optional, for garnish)
- 1 sheet Plastic wrap
Instructions
Place the eggs in a single layer in a saucepan and cover them with cold water by about an inch.
Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan with a lid, turn off the heat, and let the eggs sit for 10 minutes.
Transfer the eggs to a bowl of ice water to cool for 5 minutes. Peel the shells off carefully.
Slice the eggs lengthwise while keeping the egg whites intact. Remove the yolks and place them into a mixing bowl.
Add mayonnaise, Dijon mustard, white vinegar, salt, paprika, and ground black pepper to the yolks. Mash the mixture until smooth and creamy.
Lay a sheet of plastic wrap on a flat surface. Arrange the egg white halves in a single layer, flat side down, making sure they touch to form a rectangular shape.
Spoon the yolk mixture evenly across the length of the arranged egg whites.
Carefully use the plastic wrap to roll the eggs into a tight cylinder, similar to rolling sushi. Wrap the roll tightly in plastic wrap and refrigerate for 30 minutes to firm up.
Unwrap the roll and slice it into 1-inch pieces using a sharp knife, cleaning the blade between cuts to maintain clean edges.
Arrange the rolled deviled eggs on a serving platter, sprinkle with additional paprika and garnish with chopped chives, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 1231 mg | 54% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.1 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 175 mg | 13% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 453 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
