Rowand Style Deviled Eggs
Elevate your appetizer game with Rowand Style Deviled Eggs, the perfect blend of creamy, tangy, and smoky flavors with a delightful crunch. This recipe takes the classic deviled egg to a new level by incorporating crispy fried onions for a surprising texture and smoked paprika for a subtle, savory depth. A touch of sweet pickle relish and white vinegar adds a bright tanginess, while Dijon mustard and black pepper bring a gentle kick. Ready in just 27 minutes, these deviled eggs are ideal for parties, potlucks, or even a gourmet snack. For added flair, garnish with fresh chives and watch these irresistible bites disappear from the platter. Easy, elegant, and packed with flavor, Rowand Style Deviled Eggs are a must-try twist on a timeless favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces large eggs
- 3 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon white vinegar
- 2 teaspoons sweet pickle relish
- 2 tablespoons crispy fried onions
- 0.5 teaspoons smoked paprika
- 0.25 teaspoons kosher salt
- 0.25 teaspoons black pepper
- 1 tablespoon chives (optional, for garnish)
Instructions
Place the eggs in a medium-sized pot and cover them fully with cold water, ensuring there is at least 1 inch of water above the eggs.
Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to medium and let the eggs cook for 10 minutes.
After cooking, carefully transfer the eggs to a bowl of ice water to cool for 5 minutes. This will make peeling easier.
Peel the eggs under running water to remove the shells, then slice each egg lengthwise.
Gently scoop out the yolks into a medium mixing bowl and place the egg whites on a serving tray or platter.
Using a fork, mash the egg yolks until they resemble fine crumbs.
Add mayonnaise, Dijon mustard, white vinegar, sweet pickle relish, kosher salt, and black pepper to the mashed yolks. Mix until smooth and creamy.
Fold in the crispy fried onions for a subtle crunch in the filling.
Spoon or pipe the yolk mixture back into the egg white halves, filling each cavity generously.
Dust the tops with smoked paprika and optionally garnish with freshly chopped chives.
Serve immediately or refrigerate for up to 2 hours before serving.
Nutrition Facts
Calories |
866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.4 g | 92% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 1104 mg | 48% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 2.1 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 175 mg | 13% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 455 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.
