Deviled Eggs, Four Ways

deviled-eggs-four-ways
Photo by  Ellen Silverman
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 208 calories
    • Calories 80 calories from fat
    • Fat 18 g
    • Sat Fat 4 g
    • Cholesterol 322 mg
    • Sodium 185 mg
    • Protein 9 g
    • Carbohydrate 1 g
    • Sugar 1 g
    • Fiber 0 g
    • Iron 1 mg
    • Calcium 40 mg
  • April 2009

Ingredients

  1. Check 12 large eggs
  2. Check 1/2cup mayonnaise
  3. Check 1teaspoon Dijon mustard
  4. Check black pepper
  5. Check Toppings (such as paprika, crumbled cooked bacon, chopped cooked asparagus, or chopped fresh herbs)

Directions

  1. Place the eggs in a large saucepan and add enough cold water to cover them by 1 inch. Bring to a boil. Remove from heat, cover saucepan, and let stand for 12 minutes. Drain the eggs and run under cold water to cool.
  2. Peel the eggs and cut in half length-wise. Transfer the yolks to a small bowl and mash with the mayonnaise, mustard, and 1/8 teaspoon pepper. Spoon the mixture into the whites and sprinkle with the desired toppings.