Deviled Eggs with Dill
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 1 dozen.
Deviled eggs make a great side dish for Easter, but they also are a fantastic snack. These have a hint of Worcestershire and a slight tang of mustard. Try using Dijon for an extra layer of flavor. —Mary Prior, Rush City, Minnesota
Ingredients
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6 hard-boiled large eggs
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2 tablespoons reduced-fat mayonnaise
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1-1/2 teaspoons cider vinegar
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3/4 teaspoon prepared mustard
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1/4 teaspoon Worcestershire sauce
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1/4 teaspoon salt
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Dash pepper
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12 fresh dill sprigs
Directions
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1.
Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use).
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2.
In a large bowl, mash reserved yolks. Stir in the mayonnaise, vinegar, mustard, Worcestershire sauce, salt and pepper. Stuff or pipe into egg whites. Garnish with dill. Refrigerate until serving.
Nutrition Facts
2 stuffed egg halves: 74 calories, 5g fat (1g saturated fat), 144mg cholesterol, 207mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 5g protein. Diabetic Exchanges: 1 lean meat, 1/2 fat.
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