Deviled Eggs
A favorite dish at parties and potlucks, Deviled Eggs also make a great, protein-filled anytime snack!
Nutrition Facts (per serving)
Values are per serving · Serving Size: 2 prepared egg halves, 1/6 of recipe
134
Calories
6g
Protein
1g
Carbs
12g
Fat
0g
Fiber
0g
Sugar
174mg
Sodium
Saturated Fat 3 g · Cholesterol 209 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
eggs, hard-boiled and peeled
6 large
mayonnaise
1/4 cup
salt
1/8 teaspoon
black pepper
1/8 teaspoon
Instructions
- 1
Wash hands with soap and water.
- 2
Hard boil eggs by placing eggs in a saucepan and covering them with water. Bring to a boil.
- 3
Reduce heat to simmer; cook for 15 minutes.
- 4
Immediately rinse under cold water to stop cooking and to make it easy to peel off shells. Refrigerate peeled eggs (without shells) until ready for use.
- 5
Slice eggs into halves lengthwise. Remove yellow yolks and save whites.
- 6
Place yolks in a one-quart zip lock style bag along with the remaining ingredients (except the egg whites). Press out air.
- 7
Close bag and knead (mush together) until ingredients are well-blended. (Note: you could also put yolks in a bowl with other ingredients [except the egg whites] and mix together well until they look like a paste).
- 8
Push contents toward one corner of the bag. Cut about 1/2 inch off the corner of the bag. Squeezing the bag gently, fill reserved egg white hollows with the yolk mixture. (Note if you used a bowl, spoon the yolk mixture into the egg whites).
- 9
Chill to blend flavors.
Source: USDA MyPlate Kitchen · Kids a Cookin’ Kansas Family Nutrition Program
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