Name: Deviled Eggs
Prep time: 25 min
Ingredients: 6 eggs; ¼ cup light mayonnaise; 1 teaspoon prepared mustard (or dash of dried mustard); ⅛ teaspoon salt; Dash of black pepper; Dash of paprika (optional)

Platter of hard boiled eggs with creamy yellow centers, topped with paprika

Deviled Eggs

Add spice and flavor to hard-boiled eggs with this recipe.

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Course: Side Dish, Snack

Cuisine: American

Keyword: protein

Prep Time: 25

Servings: 3

Calories: 190kcal

Cost: $0.51 per serving

Ingredients

6 eggs
¼ cup light mayonnaise
1 teaspoon prepared mustard or dash of dried mustard
⅛ teaspoon salt
Dash of black pepper
Dash of paprika optional

Instructions

Wash hands with warm, soapy water for 20 seconds.
Place a single layer of eggs in a saucepan. Add enough cool water to rise at least 1 inch above eggs.
Over medium heat, bring water to just boiling. Cover pan and remove from heat.
Let eggs stand about 12-15 minutes.
Run cool water over eggs until cool enough to handle.
Peel eggs, then gently scoop egg yolks into a resealable plastic bag. Add mayonnaise, mustard, salt, and pepper. Seal the bag.
Mash or knead the bag to blend ingredients.
Push mixture toward one corner of the bag. Snip off that corner with scissors. Squeeze yolk mixture into white halves of eggs.
Sprinkle with paprika.

Notes

Variation

Egg Boat Snack - Place two halves of prepared Deviled Eggs on a plate. Cut 2 paper triangles and write E (for egg) on the paper sails. Cut slits in paper and poke pretzel rods through slits to make sails. Add the sails to the egg halves (boats).