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Deviled Eggs Recipe

Summer picnics and potlucks would hardly be complete without a platter of these creamy appetizer. I serve this classic version of this hearty finger food at many gatherings. These have a month-watering filling that includes mustard and mayonnaise.—Velma Berger, Nappanee, Indiana

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Deviled Eggs Recipe

Prep/Total Time: 10 min.

Yield: 8 Servings

10 10

Ingredients

8 hard-cooked eggs
1/2 cup mayonnaise
1 tablespoon milk
1 teaspoon prepared mustard
1/4 teaspoon salt
Paprika

Directions

Cut eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the mayonnaise, milk, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Yield: 8 servings.

Lighter version: Makeover Deviled Eggs

Nutritional Analysis: One serving (2 halves) equals 151 calories, 12 g fat (3 g saturated fat), 217 mg cholesterol, 229 mg sodium, 3 g carbohydrate, trace fiber, 6 g protein.

Originally published as Deviled Eggs in Light & Tasty June/July 2002, p48

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Deviled Eggs

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(1-1) of 1 reviews

Reviewed on Apr. 08, 2012 by tchr90

I was asked to bring Deviled Eggs to our Easter Dinner this year and have never made them before. My Mom makes them using the same ingredients but doesn't follow a recipe. I got compliments from both my husband and my brother-in-law! Thanks for submitting this recipe :)