Deviled Eggs Recipe

Deviled Eggs Recipe photo by Taste of Home

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French onion dip adds flavor to the creamy filling in these popular appetizers. For a pretty presentation, pipe the filling into the egg whites and sprinkle with paprika, suggests Joyce Turley of Slaughters, Kentucky.

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Deviled Eggs Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

20 20

Ingredients

6 hard-cooked eggs
1/4 cup mayonnaise
2 teaspoons French onion dip
1 teaspoon evaporated milk
1/2 teaspoon prepared mustard
Paprika, optional

Directions

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the mayonnaise, onion dip, milk and mustard; mix well.
Pipe or stuff into egg whites. Sprinkle with paprika if desired. Refrigerate until serving. Yield: 1 dozen.

Nutritional Facts 1 serving (2 each) equals 141 calories, 12 g fat (3 g saturated fat), 216 mg cholesterol, 118 mg sodium, 1 g carbohydrate, trace fiber, 6 g protein.

Originally published as Deviled Eggs in Taste of Home June/July 2005, p60