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

Ingredients

  1. Check 12 large eggs
  2. Check 1/2 cup mayonnaise
  3. Check 1 teaspoon 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.