Deviled Eggs

Deviled Eggs

Rated:
Recipe Rating: 3.36579
Serves 6
Classic deviled eggs are a must for any springtime or Easter appetizer plate. Or, serve as part of your meal alongside a salad, roasted ham and crusty hot bread.
Ingredients: 
  • 6 eggs
  • 1/4 teaspoon powdered mustard
  • 1/4 teaspoon fine sea salt
  • Ground black pepper, to taste
  • 3 tablespoons canola mayonnaise
  • 2 tablespoons chopped green onions
  • 1 tablespoon sweet pickle relish
  • Paprika, for garnish
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Method: 
Place eggs in a pot large enough to hold them all in a single layer. Cover by 3 inches of cold water and place on the stovetop over high heat. Once the water starts simmering briskly, reduce heat to medium high and cook for 12 minutes. Use a slotted spoon to transfer eggs to a bowl of ice-cold water. Let cool for 5 or 10 minutes, then peel.

Halve eggs lengthwise; slip out yolks and mash with a fork in a small bowl. Add mayonnaise, salt, dry mustard and pepper. Stir in green onions and relish. Fill whites evenly with yolk mixture, heaping it lightly. Sprinkle with paprika. Refrigerate until serving (no longer than 24 hours).
Nutritional Info: 
Per Serving: 130 calories (90 from fat), 10g total fat, 2g saturated fat, 190mg cholesterol, 230mg sodium, 1g carbohydrates, 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.