Preparation
- Cook the Eggs:
- Place the eggs in a medium saucepan and add enough cold water to cover them.
- Bring the water to a boil and cook for 12 minutes.
- Transfer the eggs to a bowl of ice water and let them cool for 5–10 minutes, then peel them.
- Prepare the Yolks:
- Slice the eggs in half lengthwise and carefully scoop out the yolks into a medium bowl. Place the egg whites on a serving platter.
- Mash the yolks with a fork until finely crumbled.
- Make the Filling:
- To the mashed yolks, add mayonnaise, Dijon mustard, Red Star® Nutritional Yeast, pickle relish or apple cider vinegar, paprika, salt, and pepper. Mix thoroughly until smooth. Taste and adjust seasonings, if needed.
- Assemble the Deviled Eggs:
- Spoon the yolk mixture into a small piping bag or use a zip-top bag with a corner cut off. You can also use a small spoon to fill the egg whites. Fill the center of the egg whites with the mixture.
- Garnish and Serve:
- Lightly dust the tops with additional smoked paprika for color and flavor.
- Garnish with chopped chives, dill, or parsley if desired.
- Serve:
- Chill the deviled eggs in the refrigerator for about 20 minutes before serving, or serve immediately at room temperature.
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Ingredients
®
- 6 eggs
- 3 tbsps mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp Red Star® Nutritional Yeast
- 1 tsp of pickle relish (or ½ tsp apple cider vinegar)
- ½ tsp paprika (plus extra to garnish)
- Salt and pepper
