Deviled Eggs
A favorite dish at parties and potlucks, Deviled Eggs also make a great, protein-filled anytime snack!
Ingredients
- 6 Eggs
- 1/4 cup Mayonnaise
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
Equipment
- Stovetop
- Saucepan
- Ziplock Bag Optional
Instructions
- Hard boil eggs by placing eggs in a saucepan and covering them with water. Bring to a boil.
- Reduce heat to simmer; cook for 15 minutes.
- Immediately rinse under cold water to stop cooking and to make it easy to peel off shells. Refrigerate peeled eggs (without shells) until ready for use.
- Slice eggs into halves lengthwise. Remove yellow yolks and save whites.
- Place yolks in a one quart zip lock style bag along with the remaining ingredients (except the egg whites). Press out air.
- Close bag and knead (mush together) until ingredients are well-blended. (Note: you could also put yolks in a bowl with other ingredients [except the egg whites], and mix together well until they look like a paste).
- Push contents toward one corner of the bag. Cut about 1/2 inch off the corner of the bag. Squeezing the bag gently, fill reserved egg white hollows with the yolk mixture. (Note if you used a bowl, you can spoon the yolk mixture into the egg whites).
- Chill to blend flavors. Optional; top with paprika.
Nutrition
Nutrition Facts
Deviled Eggs
Amount per Serving
Calories
126
Calories from Fat 99
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
3
g
Cholesterol
168
mg
56
%
Sodium
170
mg
7
%
Potassium
63
mg
2
%
Carbohydrates
1
g
0
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
6
g
12
%
Vitamin A
244
IU
5
%
Calcium
26
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Black Pepper, Egg, Mayonnaise, Salt