Deviled Eggs

Deviled Eggs

Serves 6

Eggs, chopped green onion and sweet pickle relish blend with expeller-pressed canola mayonnaise to make these deviled eggs the star of your appetizer platter. Or, serve as part of your meal alongside salad, roasted ham and crusty hot bread.

  • 6 hard-cooked eggs, peeled
  • 1/4 teaspoon dry mustard
  • Sea salt, to taste
  • Ground pepper, to taste
  • 3 tablespoons expeller-pressed canola mayonnaise
  • 2 tablespoons green onions, chopped
  • 1 tablespoon sweet pickle relish
  • Paprika for garnish
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Cut peeled eggs in half lengthwise. Slip out yolks and mash with a fork. Add dry mustard, salt and pepper, and mayonnaise. Stir in green onion and relish. Fill whites with yolk mixture, heaping it lightly. Sprinkle with paprika. Refrigerate until serving (no longer than 24 hours.)

Nutritional Info: 
Per Serving:130 calories (100 from fat), 11g total fat, 2g saturated fat, 215mg cholesterol, 160mg sodium, 2g carbohydrate (0g dietary fiber, 1g sugar), 6g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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