Deviled Eggs

2013-08-26

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  • Yield : 12
  • Servings : 6
  • Prep Time : 30m
  • Cook Time : 20m
  • Ready In : 60m

Deviled Eggs are as old as the Roman Empire, easy to make and one of the most popular appetizers in the United States.

This Deviled Eggs recipe can be doubled or halved. Adjust mayonnaise, mustard, relish and seasoning to taste and desired consistency.

Cook’s Tip

  • For a creamy, smooth filling, use a hand mixer or ¬†small food processor.
  • Deviled eggs can be made up to 2 days prior to serving.

Related Recipes

Hard Boiled Eggs

Ingredients

  • 6 large hard boiled eggs
  • 1/4 cup (60 ml) reduced fat mayonnaise
  • 1 tablespoon (15ml) sweet pickle relish or minced sweet pickle
  • 1 teaspoon (5ml) prepared yellow, brown or dijon mustard
  • 1/4 teaspoon (1.25 ml) Kosher salt
  • Hot pepper sauce to taste
  • Garnish
  • Sweet paprika
  • Sliced black or green olives
  • Pimento, diced

Method of Preparation

Step 1

Cut eggs in half lengthwise and carefully remove yolks using a teaspoon. Place yolks in a medium bowl with mayonnaise and mash using a fork or combine with remaining ingredients using an electric hand mixer for an ultra creamy texture.

Step 2

Spoon yolk mixture into egg whites or pipe using a pastry bag with a large nozzle. Garnish by sprinkling with paprika and top with olive slice with pimento in the center if desired.

Step 3

Serve immediately or cover with plastic wrap and refrigerate.

Related Recipes:
  • Pan-Fried Zucchini

  • 20 Calorie Aioli

  • Reduced Calorie Tartar Sauce

  • Chocolate Nut Clusters

  • Chocolate Sausage & Meatballs

Nutritional Info

This information is per serving.

  • Calories

    110
  • Calories from Fat

    70
  • Total Fat

    8g
  • Saturated Fat

    2g
  • Trans Fat

    0g
  • Cholesterol

    215mg
  • Sodium

    240mg
  • Carbohydrates

    2g
  • Dietary Fiber

    0g
  • Sugar

    1g
  • Protein

    6g
  • Serving Size:

    2 eggs