Deviled Eggs Recipe

The final recipe from Doodle’s birthday party!

My deviled eggs are really very basic – and that’s the way we like them. None of us are fans of “stuff” in our deviled eggs  — no pickle relish, no horseradish, no diced onion — although I’ve tasted perfectly fine eggs with those things added, they aren’t “deviled eggs” to our family. Of course, if your tastes are different than ours, feel free to stir in some relish or whatever. Or share your recipe with me and try to change my mind.

Deviled Eggs

Deviled Eggs

12 eggs, steamed or hard-boiled
1/3 cup light mayonnaise
1/4 cup yellow mustard
1 tsp salt
1/4 tsp pepper
Paprika for garnish

Cut the eggs in half the long way, and put the yolks into a gallon-size zip-top plastic bag. Add the mayonnaise, mustard, salt, and pepper to the bag, and seal the bag, removing as much air as possible. Work the bag with your hands until everything is smooth. If it’s too thin, add a little more mayo and mustard (sometimes, I don’t know why, they just need more moisture).  Cut a corner off the bag and pipe the filling into the divet in the whites. Sprinkle with paprika and serve.

Can be made a few hours ahead – just cover with plastic wrap and refrigerate.

Servings: 12

Nutrition Facts
Nutrition (per serving): 106 calories, 67 calories from fat, 7.4g total fat, 242.6mg cholesterol, 330.1mg sodium, 80mg potassium, 1.9g carbohydrates, <1g fiber, <1g sugar, 7.4g protein.

I think most people love deviled eggs. I have never taken these to potlucks and had any to bring home. And what a frugal (but popular) choice to bring to a potluck! With all the 4th of July parties going on this weekend, you can bet I’ll be bringing lots of deviled eggs!

Linked to:

Foodie Friday

Food on Fridays

Grocery Cart Challenge

Frugal Fridays