Deviled Eggs, Four Ways

Deviled Eggs, Four Ways
 Ellen Silverman
Serves 8
preparation
25
minutes
cooking
40
minutes

Ingredients

12
large eggs
1/2
cup
mayonnaise
1
teaspoon
Dijon mustard
black pepper
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.
Sara Quessenberry
April 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 80 %
  • Protein 9 g
  • Carbohydrate 1 g
  • Sugar 1 g
  • Fiber 0 g
  • Fat 18 g
  • Sat Fat 4 g
  • Calcium 40 mg
  • Iron 1 mg
  • Sodium 185 mg
  • Cholesterol 322 mg
What does this mean? See Nutrition 101.