Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by MyRecipes April 2012

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Recipe Summary test

prep:
15 mins
cook:
10 mins
total:
25 mins
Yield:
24 halves
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

This recipe also appeared in the March 2008 issue.

Nutrition Facts

109 calories; fat 9g; saturated fat 2g; protein 6g; carbohydrates 1g; cholesterol 214mg; sodium 143mg.
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