Basic Devilled Eggs

24 Servings

prep. time 15 min.

cook time 0 min.

Print Version

Nutrients per Serving

Calories

Fat

3 g

Saturated Fat

1 g

Trans Fat

0 g

Sodium

84 mg

Carbohydrate

1 g

Fibre

0 g

Sugars

0 g

Protein

3 g

Ingredients

hard-cooked eggs, peeled

1/4 cup

50 mL

light mayonnaise or salad dressing

2 tsp

10 mL

Dijon mustard

1/4 tsp

1 mL

salt

1/4 tsp

1 mL

pepper

Pinch

paprika (optional)

Method

Cut eggs in half lengthwise. Remove yolks and place in medium bowl; set egg whites aside. Mash yolks with fork; stir in mayonnaise, mustard, salt and pepper. Spoon or pipe yolk mixture into egg white halves. Sprinkle paprika over top, if desired. Serve immediately or cover and store in refrigerator. Serve within two days.

Notes

To take devilled eggs to a picnic, put cooked egg white halves in a plastic container and the devilled yolk filling in a plastic bag. Place both in the cooler. When it's time to serve, cut off one corner of the plastic bag and pipe filling into the egg white halves.

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