Traditionally very very good recipe...especially with Hellmann's mayo. Usually I grate the yolks and when I'm feeding a crowd, I use my food processor. Sometimes I add a spoonful or two of drained sweet pickle relish. Also at times I use ordinary American mustard (i.e., French's) which is how I first learned to make this self-same recipe over 65 years ago before I knew what Dijon mustard was... :)
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.
More From Allyou
- Calories: 109
- Fat: 9g
- Saturated fat: 2g
- Protein: 6g
- Carbohydrate: 1g
- Fiber: 0g
- Cholesterol: 214mg
- Sodium: 143mg
- 12 large eggs
- 4 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- pinch of pepper
- 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.
This recipe also appeared in the March 2008 issue.
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