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Deviled Eggs

Prep time 15 mins
Cook time 10 mins
Yield 24 halves
The creamy filling in this deviled egg recipe couldn't be easier to prepare. And it's a good way to use up all those leftover Easter eggs.

Ingredients

  • 12 large eggs
  • 4 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • pinch of pepper

Nutrition Information

  • calories 109
  • fat 9 g
  • satfat 2 g
  • protein 6 g
  • carbohydrate 1 g
  • fiber 0 g
  • cholesterol 214 mg
  • sodium 143 mg

How to Make It

  1. Place eggs in a saucepan large enough to hold them all in one layer. Cover with water. Bring to boil, then lower heat to a simmer and cook for 9 minutes. Fill a large bowl halfway with ice and water. When eggs have cooked, transfer them with a slotted spoon to ice bath. Let cool completely.

  2. Peel eggs; cut each in half lengthwise. Remove yolks and place in a bowl. Mash yolks with a fork until smooth. Add mayonnaise, mustard, salt and pepper and mix until blended.

  3. Transfer yolk mixture to a piping bag fitted with a plain or star tip, or to a ziplock bag. If using ziplock bag, seal bag and snip off one corner. Pipe yolk mixture into empty egg whites.

Cook's Notes

This recipe also appeared in the March 2008 issue.