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."