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Backyard Chicken Deviled Eggs

Backyard Chicken Deviled Eggs

LindySez
Even if you don’t have chickens in your backyard, you can still make Backyard Chicken Deviled Eggs with store-bought eggs. A most requested recipe.
4 from 1 vote
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Appetizers
Cuisine American
Servings 1 dozen
Calories 80 kcal

Ingredients
  

  • 12 eggs should be at least a week to ten days old for easier peeling
  • ¼ to ⅓ cup low-fat mayonnaise I use low-fat, if you want to use high fat, go ahead, I just don't see the point of the extra calories and fat
  • 2 tablespoons low-fat sour cream same as above
  • 1 teaspoon yellow mustard good old French's
  • ½ to 1 teaspoon horseradish
  • Dash salt and pepper
  • Dash smoked paprika plus more for the finish

Instructions
 

  • Cook the Eggs: Heat the oven to 325 °F.
    Remove the eggs from the carton and lay down sideways onto the oven rack placed in the center position of the oven. Cook for 35 minutes. 
  • While the eggs cook, prepare a water bath by combining cold water and ice in a large bowl. When the eggs have baked 35 minutes, remove them with an oven mitt or tongs to the ice bath and allow to cool for 10 minutes. 
  • Crack and peel the eggs under cold running water, or in a bowl of water. (f you have backyard chickens, save the shells for them. They love them and it's a great source of calcium). Cut the eggs in half, laterally, then scoop out the yolk. Place the yolk in the work bowl of a food processor along with ¼ cup of mayo, the sour cream, mustard, ½ teaspoon horseradish, salt, pepper, and a dash of smoked paprika. Turn on the processor and process until very smooth. Add more mayo if the mixture seems too dense until you reach the consistency you prefer. Taste and adjust horseradish and seasonings.
    (You could also do this by hand; smash the yolks first with a fork, then and the remaining ingredients and whip using either a fork or whisk until smooth).
    Spoon or pipe the filling into the whites, sprinkle with smoked paprika and serve.  
    See above blog piece about how to prepare these in advance

Nutrition

Serving: 1gSodium: 105mgCholesterol: 187mgCalories: 80kcalPolyunsaturated Fat: 3gSaturated Fat: 2gFat: 5gProtein: 6gCarbohydrates: 1g
Keyword baked eggs, deviled eggs, how to bake a hard-cooked egg
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