START TO FINISH 25 minutes
Makes 12 servings (1 egg half each).
TO MAKE AHEAD Cover and chill deviled eggs up to 24 hours. EACH SERVING 72 cal., 6 g fat (1 g sat. fat), 109 mg chol., 62 mg
sodium, 0 g carb., 0 g fiber, 0 g sugars, 3 g pro.
Ingredients
6 Hard-Boiled Eggs (see recipe)
¼ cup mayonnaise
1 tsp. yellow mustard
1 tsp. vinegar
Paprika and/or fresh parsley (optional)
Directions
- Halve Hard-Boiled Eggs lengthwise and remove yolks. Set whites
aside. Place yolks in a small bowl; mash with a fork. Add
mayonnaise, mustard, and vinegar; mix well. If desired, season with
salt and black pepper. Spoon or pipe yolk mixture into egg white
halves. Cover and chill until ready to serve. If desired, garnish with
paprika and/or parsley.
Pro TIP
Place yolks and other filling ingredients in a
resealable plastic bag. Seal bag; mash contents to
mix. Snip off a corner of the bag; squeeze bag to
pipe yolk mixture into egg white halves.
Variations
BACON AND CHIVE Prepare as directed, except stir in 2 slices bacon,
crisp-cooked and crumbled; 2 Tbsp. chopped fresh tomato; and
1 Tbsp. chopped fresh chives. Top with crumbled bacon pieces.
ITALIAN Prepare as directed, except substitute Dijon mustard for
yellow; omit vinegar. Stir in 2 Tbsp. each finely chopped prosciutto
and grated Parmesan cheese. Top with basil pesto and/or
additional prosciutto and Parmesan.
SRIRACHA Prepare as directed, except omit mustard and vinegar.
Stir in 2 tsp. each sriracha and lime juice and ⅛ tsp. each salt and
ground ginger. Top with sriracha and/or fresh cilantro leaves.
CONFETTI Prepare as directed, except substitute ranch dressing for
mayonnaise and stir in ¼ cup finely chopped red and green sweet
peppers.
