Deviled Eggs Recipe
- 8 hard-cooked eggs
- 1/2 cup mayonnaise
- 1 tablespoon milk
- 1 teaspoon prepared mustard
- 1/4 teaspoon salt
- 1. 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.
2 each: 151 calories, 12g fat (3g saturated fat), 217mg cholesterol, 229mg sodium, 3g carbohydrate (0g sugars, trace fiber), 6g protein
Reviews for Deviled Eggs
"Flavor is okay. I don't know why the milk is it the recipe. I tried it with the milk just to see. The milk makes the yoke mixture so runny it doesn't stay put. The milk gave the the it the consistency of a thin pudding. Not using this recipe again."
"OMIT THE MILE AND ADD CREAM CHEESE MAKES WONDERFUL AND FIRM EGGS"
"These were good but I thought the filling was a little to thin. If I make this again I will omit the milk. Otherwise, the flavor was very good. Thanks for sharing the recipe."
"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 :)"