Deviled Eggs

From EatingWell: July/August 1996

Try experimenting with this basic recipe by adding your favorite mix-ins--like pickle relish, finely chopped red bell pepper or salsa--to the yolk mixture.

READER'S COMMENT:

"My guests were more impressed that I made the mayo than by the eggs themselves. Joanne, Keyport, NJ "

Makes: 24 deviled eggs

Active Time: 10 minutes

Total Time: 10 minutes

Nutrition Profile

Diabetes appropriate | Low carbohydrate | Gluten free |

View Our Nutrition Guidelines »

Ingredients

12 hard-boiled eggs, peeled (see Tip)
1/2 cup EatingWell Mayonnaise, (recipe follows)
2 tablespoons chopped chives
2 teaspoons Dijon mustard
Salt & freshly ground pepper to taste
Paprika for garnish

This recipe calls for:

EatingWell Mayonnaise

Preparation

Slice eggs in half lengthwise. Scoop out the yolks, discarding half and putting the rest in a small bowl.
Thoroughly mash the yolks with a fork. Stir in mayonnaise, chives and mustard. Season with salt and pepper.
Spoon the mixture into the hollows in the egg whites and sprinkle with paprika. Arrange on a platter.

Tips & Notes

Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.

Nutrition

Per serving: 46 calories; 3 g fat ( 1 g sat , 1 g mono ); 111 mg cholesterol; 1 g carbohydrates; 3 g protein; 0 g fiber; 78 mg sodium; 40 mg potassium.

Exchanges: 1/2 medium-fat meat

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