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Deviled Eggs

July/August 1996

Your rating: None Average: 4 (16 votes)

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 "
Deviled Eggs

Makes: 24 deviled eggs

Active Time:

Total Time:

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:

Preparation

  1. Slice eggs in half lengthwise. Scoop out the yolks, discarding half and putting the rest in a small bowl.
  2. Thoroughly mash the yolks with a fork. Stir in mayonnaise, chives and mustard. Season with salt and pepper.
  3. 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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Recipe Categories

Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
8 or more
Type of Dish
Appetizer
Snack
Main Ingredient
Eggs
Meal/Course
Appetizers
Lunch
Snack
Ethnic/Regional
American
Southern/Soul
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
Gluten free
Publication
July/August 1996
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