Deviled Eggs

A plate of deviled eggs gets rave reviews when served to family and friends. From eatbetteramerica.

Deviled Eggs

EatBetterAmericaRecipe by EatBetterAmerica

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15 minutes

15 minutes

12 servings

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Tips &
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Nutrition Info

  • 1 Serving
  • 60
  • 5g
    (Saturated Fat 1g, Trans Fat 0g)
  • 105mg
  • 105mg
  • 0g
    (Dietary Fiber 0g, Sugars 0g)
  • 3g
  • Percent Daily Value*
  • 4%
  • 0%
  • 0%
  • 0%
  • Exchanges
  • 1/2
  • 1/2
  • Carbohydrate Choices
  • 0

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Eyes on Eggs

    Foods high in lutein may help promote eye health. Lutein is found in the yolk of the egg.

  • Success Hint

    Cut a very thin slice off the bottom of each egg white half before adding filling to help the eggs stay in place on the serving plate.

  • Variation

    For Deviled Eggs with Olives, omit the bell pepper, onion and mustard. Mix 1/4 cup finely chopped ripe or pimiento-stuffed olives and 1/4 teaspoon curry powder into the egg yolk mixture. For Zesty Deviled Eggs, omit the bell pepper and onion. Mix 1 to 2 tablespoons chopped fresh parsley and 1 teaspoon prepared horseradish into the egg yolk mixture.

Ingredients

  • 6  hard-cooked eggs
  • 3  tablespoons mayonnaise or salad dressing
  • 1  tablespoon finely chopped red bell pepper
  • 1  tablespoon finely chopped green onion
  • 1  teaspoon yellow mustard
  • 1/4  teaspoon salt

Directions

  1. 1Cut eggs lengthwise in half. Scoop yolks from eggs into medium bowl; mash with fork. Stir remaining ingredients into yolks.
  2. 2Fill egg whites with egg yolk mixture, heaping lightly. Cover and refrigerate up to 24 hours.

Categories: Course, Appetizers, Breakfast, Eggs & Egg Substitutes, Occasion, BBQ & Picnics, Hanukkah & Passover

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