Deviled Eggs

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
Cost per Serving: $.07
Recipe from All You

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 109
  • Fat: 9g
  • Saturated fat: 2g
  • Protein: 6g
  • Carbohydrate: 1g
  • Fiber: 0g
  • Cholesterol: 214mg
  • Sodium: 143mg

Ingredients

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

Preparation

  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.
Note:

This recipe also appeared in the March 2008 issue.

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