Deviled Eggs

Deviled Eggs Recipe
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.

Yield:

24 halves

Recipe Time

Prep: 15 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 109
Fat 9 g
Satfat 2 g
Protein 6 g
Carbohydrate 1 g
Fiber 0 g
Cholesterol 214 mg
Sodium 143 mg

Ingredients

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

Preparation

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.

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.

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.

Note:

This recipe also appeared in the March 2008 issue.

April 2012
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