Sous Vide Deviled Eggs
70kcal
Ingredients
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon finely chopped fresh chives
Equipment
- sous vide machine
- resealable bag
- spatula
Method
- Preheat a sous vide machine to 167°F (75°C). Place the eggs in a single layer in a large resealable bag or sous vide bag, ensuring they are fully submerged in the water bath. Cook for 30 minutes.
- Remove the eggs from the sous vide bath and immediately transfer them to an ice bath to cool for 5 minutes. Peel the eggs carefully, ensuring the whites stay intact.
- Cut the eggs in half lengthwise using a sharp knife. Gently remove the yolks and place them in a medium bowl, reserving the whites on a serving plate.
- Mash the yolks with a fork until smooth. Add the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper. Stir until the mixture is creamy and well combined.
- Spoon or pipe the yolk mixture back into the egg white halves, filling them evenly. Sprinkle with finely chopped fresh chives for garnish. Serve immediately or chill until ready to serve.
Nutrition
Calories70kcalCarbohydrates0.6gProtein6gFat5gSaturated Fat1.5gPolyunsaturated Fat1gMonounsaturated Fat2gCholesterol185mgSodium120mgPotassium60mgSugar0.4gVitamin A200IUVitamin C1mgCalcium25mgIron0.7mg