Deviled Eggs


  • 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)


  1. Wash hands with warm, soapy water.
  2. Hard-boil all eggs. Cool. Peel and cut in half lengthwise.
  3. Gently scoop egg yolks into a resealable plastic bag. Add mayonnaise, mustard, salt, and pepper. Seal the bag.
  4. Mash or knead the bag to blend ingredients.
  5. Push mixture toward one corner of the bag. Snip off that corner with scissors. Squeeze yolk mixture into white halves of eggs.
  6. Sprinkle with paprika.

Makes 3 servings

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